Chefstoppe || Punjabi Aloo Puri Recipe, Delhi Street Food

Prep Time

20 mins
Cook Time

10 mins
Serving
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Ingredients

Grocery List

1 1/4 cups boiled potato cubes

2 tbsp oil

1/2 cup finely chopped onions

2 tsp finely chopped garlic (lehsun)

1 tsp finely chopped ginger (adrak)

1 tsp finely chopped green chillies

1 cup finely chopped tomatoes

1 tsp chilli powder

1/4 tsp turmeric powder (haldi)

1/2 tsp garam masala

1/2 tsp dried mango powder (amchur)

2 tbsp finely chopped coriander (dhania)

salt to taste

1 cup whole wheat flour (gehun ka atta)

2 tsp oil

1/4 tsp salt

oil for deep-frying

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Source : tarladalal

Direction

How To Prepare?

1. Heat the oil in a broad non-stick pan
add the onions
garlic
ginger and green chillies and sauté on a medium flame for 2 minutes.
2. Add the tomatoes
mix well and cook on a medium flame for 3 minutes
while stirring occasionally.
3. Add the chilli powder
turmeric powder
garam masala
dried mango powder and ¼ cup of water
mix well and cook on a medium flame for 1 to 2 minutes
whiles stirring occasionally.
4. Add the potatoes
coriander
½ cup water and salt
mix well and cook on a medium flame for 3 minutes
while stirring occasionally.
5. To make puris
combine the whole wheat flour
oil and salt all and knead into a stiff dough using approx. 5 tbsp of water.
6. Cover and keep aside for 10 to 15 minutes.
7. Divide the dough into 12 equal portions and roll out each portion into a 75 mm. (3) diameter round.
8. Heat the oil in a deep kadhai and deep-fry the puris a few at a time till they turn golden brown in colour from both the sides.
9. Drain the puris on absorbent paper.
10. Serve the puris hot with punjabi aloo sabzi.