Popular all over India, as well as where ever the Indian Diaspora is settled. Whole some and a filling breakfast in which the alu can be dry or with gravy
INGREDIENTS FOR PURIS
Wheat flour
A little Freedom refined sunflower oil
A little milk
Freedom oil for frying
METHOD
Knead dough with oil, milk and water to a medium hard consistency
Make ball and roll out
Deep fry both sides in hot oil
Drain on absorbent paper
INGREDIENTS FOR ALU (DRY)
2 boiled potatoes diced
Salt to taste
1/4 teaspoon turmeric
½ teaspoon chilli powder
½ teaspoon amchur or juice of half a lemon
SEASONING
One pinch hing
Few curry leaves
2-3 green chillies slit lengthwise
½ teaspoon rye (mustard seeds)
½ teaspoon Jeera (cumin seeds)
METHOD
Heat oil
Add the seasoning ingredients
When mustard sputters add the diced potatoes
Fry for 3-4 minutes
Add salt, turmeric, amchur and chilli powder
Cook for 4-5 minutes till masala gets cooked and absorbed
Garnish with chopped coriander leaves and serve hot with hot puris
INGREDIENTS FOR ALOO (GRAVY)
FOR SEASONING
A pinch of hing
1 teaspoon jeera (cumin seeds)
Freedom refined sunflower oil to season
MASALAS FOR ALU
Salt to taste
Mirchi powder to taste
Dhania powder to taste
¼ teaspoon haldi
½ TEASPOON KASURI METHI(OPTIONAL)
METHOD
Dice the potatoes
2-3 cubes should be mashed
Add masalas to the potatoes and keep aside
In a kadhai put some oil and heat
Add seasoning
When light brown add 2 teacups of water
Bring to boil
Add masala potatoes
Boil and simmer till required consistency is reached
