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
Serve hot with hot puris