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Source(google.com.pk)

Aloo Puri, spicy potatoes with gravy and puffed whole wheat bread (puri). It is simple and makes a complete meal. This is a popular combination in North India. This can be served for a casual breakfast, lunch or dinner.

Recipe serves 2.

Aloo Puri (Potatoes with Fried Puffed Bread) Recipe by ManjulaIngredients:

for Aloo (Potatoes with Gravy)

3 medium size potatoes peeled and cubed in bite size, about 2 cups of cubed potato

1-1/2 tablespoons oil

1 teaspoon cumin seeds (jeera)

1/8 teaspoon asafetida (hing)

1/4 teaspoon turmeric (haldi)

1 teaspoon ginger chopped

1 green chili chopped

2 teaspoon coriander powder (dhania)

1 teaspoon fennel seed crushed

1/4 teaspoon red chili powder

1 teaspoon salt

1/2 teaspoon mango powder (amchoor)

1/4 teaspoon garam masala

About 2 tablespoon cilantro (hara dhania) finely chopped

for Puri

1 cup whole wheat flour

1 tablespoon soji / semolina

1/8 teaspoon carom seeds (ajwain)

1/2 teaspoon salt

Approx. ½ cup water

Also need oil to fry

Method

For Aloo: In a small bowl, mix the coriander, fennel, turmeric, chili powder, salt, ginger, and green chili with about 2 tablespoons of water. Set aside.

Heat the oil in a saucepan over medium high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add cumin seeds, and asafetida, as cumin seeds crack add spice mix and stir fry for about 15 seconds

Add potatoes mix with spices, lower the heat to low medium, cover the pan and let it cook for about three to four minutes stirring once in between.

Add about 1-1/2 cups of water and change the heat to medium high heat. As potatoes come to boil cover the pan and lower the heat to medium and let it cook for about eight minutes.

Mix the potatoes and mash some potatoes as mixing the potatoes, this will thickness to gravy. Adjust the water in gravy to your liking; gravy will thicken as it will cool.

Add mango powder, garam masala and cilantro. Mix it well turn off the heat and cover the pan.

Aloo is ready to serve hot with Puries.

For Puri: In a bowl mix whole-wheat flour, soji, carom seeds, and salt. Add water as needed to make firm dough.

Oil your palm and knead the dough until it is pliable. Dough for puri should be firm but smooth.

Set the dough aside and cover with a damp cloth. Let the dough rest for 15 minutes or longer.

Divide the dough in 10 equal parts.

Take couple of drops of oil on your palm and roll the dough in balls and press it between your palms.

Roll the dough into about 5-inch diameter. If the dough is sticking to the rolling pin or rolling surface, put couple of drops of oil on the rolling pin and a couple of drops of oil on the surface.

You can roll 4 to 5 purees before you start frying, but do not roll all the puries at once or they will begin to dry and not puff.

Heat about one inch of oil in frying pan on medium high heat. To check if oil is hot enough place a small piece of dough in oil and dough should float to the top right away.

Place the puri in the frying pan and press it with a skimmer, puri should puff right away.

Turn puri over. Puri should be light creamy brown from both sides. Take the puri out and place it on paper towels to absorb the excess oil.

Serve puri with Aloo. You can store the puries in covered container after they cool to room temperature.

Battura is fried puffed bread traditionally served with chola (chickpeas). The combination, called Chola Batura, is a popular dish from

the state of Punjab. Chola Batura is a popular dish among youngsters.

Makes 8 Batturas.

Battura (Fried Puffed Bread) Recipe by ManjulaIngredients

2 cups all-purpose flour (plain flour or maida)

4 tablespoons sooji (semolina flour)

2 teaspoons yeast

1 teaspoon sugar

1 teaspoon salt

3 tablespoons yogurt

2 tablespoons oil

3/4 cup lukewarm water (adjust 1 or 2 spoons as needed)

Also needed:

Oil to fy

1/4 cup flour for rolling

Method:

Dissolve yeast in lukewarm water. Let it sit ten minutes or until the mixture becomes frothy.

Add sooji, sugar, and salt to the flour and mix well.

In a bowl , mix yeast, salt, oil, and yogurt with flour to make soft dough. Add more water as needed.

Cover the dough and keep in a warm place three to four hours. The dough should nearly double in volume.

Knead the dough and divide into 8 equal parts.

Shape dough into balls and roll into six- to seven circles. Dust lightly with dry flour to help with the rolling.

Heat 1½” oil in a frying pan on high heat. Batura should be fried in very hot oil. To test, place a small piece of dough in the oil. The dough should float to the top and be light in color.

Place the one batura in the frying pan and press it with a skimmer it will puff up like a ball. Turn and cook until light creamy brown on both sides. Take the batura out and place them on paper towels to absorb the excess oil. Repeat for the remaining baturas.

Notes

Be sure to fry baturas in hot oil. If the oil is not hot enough, the baturas will be greasy.