Aloo Poori, also called Potato Poori, is a delicious version of the conventional poori where mashed potatoes are included into the dough, making it soft, flavorful, and slightly richer. These golden, fluffy pooris are best for breakfast or festive occasions and pair splendidly with chutneys or curries.
Substances:
entire wheat flour – 2 cups
Boiled potatoes – 2 medium (mashed)
green chilli – 1 (finely chopped)
Ginger – 1 tsp (grated)
clean coriander leaves – 2 tbsp (chopped)
Carom seeds (ajwain) – ½ tsp
purple chilli powder – ¼ tsp (non-compulsory)
Salt – to taste
Oil – for deep frying
Water – as wished
Technique:
1. Prepare the Dough:
In a big blending bowl, integrate the wheat flour and mashed potatoes. Upload chopped inexperienced chilli, grated ginger, coriander leaves, carom seeds, purple chilli powder, and salt.
2. Blend properly and begin kneading with the aid of adding water step by step to make a smooth, easy dough. The mashed potatoes add moisture, so upload water cautiously. Knead for about 5-7 mins until the dough is pliable but no longer sticky.
3. Cowl the dough with a moist material and permit it rest for 15–20 minutes.
4. Roll the Pooris:
Divide the dough into equal-sized lemon-sized balls. Roll each ball right into a round disc of approximately three-4 inches diameter. Don’t roll too thin.
5. Fry the Pooris:
Warmth oil in a deep frying pan on medium-high heat. To test if the oil is ready, drop a small piece of dough into the oil; it must rise right now.
6. Slide one rolled poori into hot oil gently. press lightly with a slotted spoon to help it puff up. Flip and fry both aspects till golden brown and crisp.
7. Dispose of and drain on paper towels to soak up extra oil.
Serving notion:
Serve warm aloo pooris with potato masala, chutney, or yogurt. Revel in this comforting and tasty treat fresh and piping warm!
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