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Aloo Puri Recipe - Potato Poori


Ingredients for Aloo Puri

v  Wheat flour – 2 cups (300 grams)
v  Boiled potato – 2 (250 grams)
v  Green coriander – 2 tbsp (finely chopped)
v  Salt – more than ½ tsp or to taste
v  Coriander powder – 1 tsp
v  Red chili powder – ¼ tsp
v  Turmeric powder – ¼ tsp
v  Carom seeds – ¼ tsp
v  Oil – for fryin

How to make Aloo Puri


For making aloo masala pooris, peel the boiled potatoes and then grate them.
Take wheat flour in a big mixing bowl and to it add grated boiled potatoes, followed by salt, carom seeds, turmeric powder, red chilly powder, coriander powder and green coriander. Mix everything really well.
Mix 2 tsp oil in the flour. After this, add water in small portions and knead stiff dough (for kneading this  much quantity of flour, 1/2 cup of water is used). Cover the dough and keep aside for 15 to 20 minutes to set.
After 20 minutes, when the dough is set, knead it again until smooth. Now divide the dough into small  lumps. For making the lumps, make a long log and then divide into small lemon sized lumps (you can keep the size of lumps small or big as preferred). 
Take one lump in your hand and roll it into round dough ball. Flatten it a little into a peda. Likwise prepare rest of the dough balls as well. Meanwhile, heat enough oil in a wok for frying the pooris. Cover the dough balls to prevent them from drying.
Grease the rolling plate and pin with some oil. Take one dough  ball, place it on rolling board and roll out into 3 to 4 inch diameter poori (roll the pooris from corner, so that it doesn't remain thin in the center and thick at the corner. Poori should be rolled out equally).
To check if the oil is heated well, drop a small lump into the oil. If it floats immediately on the surface then the oil is rightly hot. Now drop the poori into the wok. To puff up the poori, press it gently with the ladle. Flip the side of the poori and continue frying until golden brown.
Meanwhile fry the other poori similarly and keep checking the poori inside the wok. When the poori turns golden brown in color from both the side, transfer poori to the plate (hold the ladle over the wok so that extra oil drains back to the wok). Similarly fry rest of the pooris as well. Steaming hot aloo masala poori is ready. 
Serve these pooris piping hot with pickle, curd, chutney or any sabzi you relish eating. 

Suggestions:
ü  You can keep the size of pooris small or big as per your preference.
ü  Roll out the lumps into smooth balls.
ü  We have mixed potatoes to the dough which later makes the dough soft, so make sure you knead stiff dough.
ü  Do not forget to grease the rolling pin and rolling board with oil so that the poori doesn't stick to it.
ü  Make sure you roll out the pooris evenly. It should be too thick or too thin.
ü  The oil for frying the pooris should be heated well.

ü  For making 15 to 16 pooris