Happiness is making perfect puffed, round Puris! 😀💕 And mopping it up with spicy Aloo Dum…!
I love Puris! Well, who doesn’t?! 🙌 Ever since we were kids, Puris were a staple during festivals, weddings, poojas… for breakfast or lunch boxes.. Basically, what I mean is that Puris are very accommodating…LOL!
So I made these for my Holi lunch with a spicy, rustic & flavourful Aloo Dum …in U.P. Style (potatoes cooked with onions and earthy spices in mustard oil) ….that’s because we are from U.P. Besides, for me, no festivities are quite over until I have Puris 💖 😬
So this time I made Masala Puris ( wheat flour along with some Indian spices ) to go with my Aloo Dum, the recipes of which obviously I have learnt from my mom! Who else?! And her Aromatic Garam Masala spice mix for the Aloo Dum! ❤️ and served them with some Dahi Wadas! Super duper hit pairing and my hubby was floored! 😍 We certainly did over eat ..hehe! Anyhow…time for the recipe 😛
Here’s my Mother’s recipe…
Yield: 15-17 Puris & 2 servings of Aloo Dum
Equipment: 2-3 large bowls, blender, 2 woks, 1 large ladle, 1slotted spoon, rolling pin, knives & peelers, measuring cups / spoons, kitchen towel
Ingredients for the Puris:
2 cups wholewheat flour
3 tbsp oil
1 tsp each red chilli pwd, cumin pwd
1 tsp crushed kasuri Methi
1 tsp crushed coriander seeds
1/4 tsp amchur pwd
1/2 tsp turmeric pwd, hing (asafoetida), ajwain (carrom seeds)
salt to taste, water to knead the dough
oil for frying the Puris
In a large mixing bowl mix together all the dry ingredients first. Add 3 tbsp oil to the dry ingredients and make a semi stiff dough using water. Cover the dough with a kitchen towel and set aside for a minimum of 30 mins.
Now, make 15 – 17 equal portions of the dough and using the rolling pin, roll the dough in circular shape of about 3-4″ diameter. Do this for the entire batch. Next, heat the oil in the wok on a high flame, the oil needs to be very hot for frying t he Puris. Now check the heat of the oil by dropping a bit of the dough in the oil, if it immediately springs back up in the oil, start frying the Puris. Drop them one by one into the oil and gently nudge them to puff up and flip them over on the other side. They should each take about less than 30 secs if the temperature is correct. They need to turn light golden and puff up completely! That’s it…they are done! Best served piping hot! 😀
Ingredients for the Aloo Dum:
3 nos large potatoes peeled, washed & cubed
1 nos each bay leaf, black cardamom
1″ pc cinnamon stick
1/4 tsp hing (asafoetida)
1 tsp Aromatic Garam Masala pwd
salt to taste
8-9 tbsp mustard oil (optional, use whatever oil you prefer)
For the masala paste:
2 nos large onions peeled and sliced
1 nos tomato
5-6 nos garlic cloves peeled
2″ pc ginger peeled
2 nos green chillies
1 tsp each of coriander pwd, cumin pwd, red chilli pwd, turmeric pwd
2-3 tbsp water for blending
Method for the Aloo Dum:
Heat the oil in a wok until smoking point and then cool it down a bit (mustard oil). Shallow fry the cubed potatoes until crisp and golden. Set them aside. Save the oil.
Make a paste of the above mentioned ingredients for the masala using little water. Reheat the oil left in the wok after frying the potatoes and add the whole spices. Sauté for a min and proceed to add the paste. Cook the paste on a low flame for 12-15 mins or until the oil separates from the spice paste. Now add salt and aromatic Garam masala. Sauté once again for a few mins & then add the fried potatoes to the wok and mix everything gently and keep sautéing for another 7-10 mins. You may add some water to correct the consistency of the gravy although I prefer keeping it on a semi dry side. Once done, turn off the stove..and garnish as you prefer. Serve with hot Puris! ☺️
Hope you will try these recipes soon and fall in love with the flavours!!