Popular throughout India, as well as wherever Indians are settled. A wholesome and filling breakfast combo. You may make aloo 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 a ball and roll it out
  • Deep fry both sides in hot oil
  • Drain on absorbent paper

INGREDIENTS FOR ALU (DRY)

  • 2 boiled potatoes diced
  • Salt according to taste
  • 1/4 teaspoon turmeric
  • ½ teaspoon chilli powder
  • ½ teaspoon amchur or juice of half a lemon

SEASONING

  • One pinch of hing
  • A 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 the 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
  • Heat some oil in a kadhai
  • Add seasoning
  • When the colour is light brown add 2 teacups of water
  • Bring to a boil
  • Add masala potatoes
  • Boil and simmer till the required consistency is achieved

Serve hot with hot pooris!