Puri Aloo (Potato)

 Although I have categorised this dish as a Snack, it is quite filling and can be had as a single dish for lunch or dinner.
This Aloo dish is had with Dosa as well. 

Ingredients to make 20 Puris

2 Cups  Wheat Flour
1/2 Cup Luke Warm Water
1 Tsp Salt
2 Cups Oil (for deep frying)

Preparation of the Puris

Mix the flour and the salt. 
Add the water little by little into the flour and knead the mixture to make a firm but soft dough
Divide the dough into small lime sized balls and roll it with a rolling pin to 8 centimetres in diameter
Heat the oil in a large pan
Slide the puris one by one gently into the pan and swiftly but gently move the puri till it rises
Remove the puri gently out the pan when it turns slightly golden brown
Repeat the process until all the puris are done

Ingredients to make the Aloo to serve 6 people

4 Small Potatoes (peeled and chopped in quarters)
4 Tbs. Oil
1 Medium Size Onion (chopped length wise)
1 inch Piece Finely Chopped Ginger
2-3 Green Chillies (finely chopped)
1 Tsp. Mustard Seeds
2 Tsp. Urad Dal
2 Tsp. Channa Dal or Yellow Split Peas
¼ Tsp. Asafoetida Powder
½ Tsp. Turmeric Powder
Few Fresh Curry Leaves
1 Tbs. Finely Chopped Cashew nuts
½ Cup Water
1½ Tsp. Channa Dal Flour
1-2 Tsp Salt

Puri Potato Masala

Puri Potato Masala


Preparation

Pressure cook the peeled potatoes or cook the peeled potatoes in a microwave oven with a tablespoon of water for about 7-8 minutes on high.
Mash the cooked potatoes lightly and keep aside.
Heat the oil in a pan and add the mustard seeds.
When the mustard seeds crackle, add the urad dal, channa dal and cashew nuts Fry till the dals and nuts turn slightly golden brown
Add the asafoetida powder, green chilli, ginger, turmeric powder and curry leaves and fry for a few minutes.
Add the chopped onion and fry till the onions soften.
Add the cooked potatoes and mash the mixture
Fry for 4-5 minutes on a medium flame.
Mix the water with the gram flour and pour it into the curry and mix it thoroughly and cover the pan with a lid and simmer for bout 4-5 minutes.

Note:  The dish stays fresh if the potatoes are peeled and cooked to avoid handling of the cooked potatoes
The  Aloo  should be semisolid in consistency and is served hot with the puris.
The puris can be rolled out in advance by covering it with baking sheets between every set of rolled out puris and fried just before serving

 

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