Aloo Masala Poori | Potato Masala Poori

Aloo Masala Poori



Ingredients:

Whole wheat flour - 2 cups
Sooji - 2 cups
Potato (boiled) - 4 (medium size)
Red chili flakes - 2 tsp
Kasoori Methi - 1 tsp
Turmeric powder - 1 tsp
Roasted cumin powder - 1 tsp
Ajwain - 1 tsp
Salt as per taste
Coriander leaves (finely chopped) - 1 cup
Oil - 4 tsp
Oil for frying 

Method:

1. In a mixing bowl add 2 cup sooji and 2 cup very hot water
2. Mix it nicely using a spoon 
3. Cover it and keep it aside for 10 minutes
4. After 10 minutes add boiled and mashed 4 potatoes, 2 cup wheat flour, red chili flakes, kasoori methi, turmeric powder, cumin powder, ajwain, salt, coriander leaves, 4 tsp oil
5. Mix all the ingredients and make a dough without adding water
6. Apply little oil on your palms and make small balls from the prepared dough
7. Heat oil in a kadahi to fry pooris
8. Take a ball of dough, apply little oil and roll a poori
9. When the oil is nicely hot, change the flame to medium and add the rolled poori in it
10. Pressing the poori with a ladle fry it and when it has risen like a ball, flip it
11. Fry till it turns golden brown and crispy from both sides 
12. Take out the poori in a plate
13. Similarly fry rest of the pooris
14. Serve hot Aloo Masala Poori with any Curry, pickle, curd, raita, chutney of your choice







Comments

Post a Comment

Popular posts from this blog

Phare | Phale | Rice & Urad Dal Snack | फरे | फले | चावल उड़द दाल व्यंजन

Image
Phale  | Rice & Urad Dal Snack Ingredients: Rice Flour - 2 cup Salt - 2 tsp Oil - 3 tbsp Urad Dal - 1/2 cup Ginger - 1 tbsp (grated) Green Chilly - 2 (finely chopped) Cumin seeds - 1/2 tsp Red Chilli Powder - 1/2 tsp Coriander Powder - 1 tsp Fennel Powder (Saunf Powder) - 1 tsp Amchur Powder - 1 tsp Hing (Asafoetida) - 1/4 tsp Oil for deep frying Method: 1. Rinse the dal a couple of times and then soak in enough water for 3-4 hours 2. Grind the soaked dal to a coarse paste without adding water 3. Heat 1 tbsp Oil in a pan and add cumin seeds and hing & let them sizzle 4. Now add grated ginger and green chilly 5. Saute till the raw aroma of ginger goes away 6. Lower the flame and add coriander powder, red chilli powder, fennel powder 7. Mix well 8. Add the dal paste 9. On low flame mix dal and masala 10. Add 1 tsp salt and mix 11. With frequent stirring, cook till it thickens and dries a bit 12. Let the filling cool 13. Mix 1 tsp salt in Ri...
Read more

मखाना रेवड़ी | Makhana Revdi - Makhana Peanut Til Jaggery Caramel

Image
Makhana Revdi Ingredients: Makhana / Lotus seeds - 100 gm Peanuts - 1/2 cup Sesame seeds /Til - 1/2 cup Jaggery - 200 gm Desi ghee - 1 tsp Cardamom powder - 1 tsp Dry ginger powder - 1/2 tsp Black pepper powder - 1/2 tsp Baking Soda - a pinch Method: 1. Roast makhana in a pan on medium heat till they turn light brown and crispy 2. Take them out and let them cool 3. Roast peanuts on low flame till they turn light brown 4. Let them cool a bit and then rub between your palms to remove the peels 5. Coarsely grind the peanuts using mortar and pestle 6. Dry roast sesame seeds on low flame till they turn light golden 7. Take them out and let them cool 8. Cut jaggery into small pieces and put it to a pan  9. Cook on a low flame and add 4 tbsp water to make syrup 10. Keep stirring it or it will get burnt and taste bitter 11. Add cardamom powder, black pepper powder, ginger powder and mix 12. Add desi ghee to give a nice shine 13. Now add a pinch of baking soda to make them crispy 14. To che...
Read more

Rajasthani Mirchi Vada

Image
Rajasthani Mirchi Vada   Ingredients : Green Chillies (large sized) - 6 (250 gm) Potato (boiled) - 250 gms Besan - 1.5 cups Green chillies (finely chopped) - 2 tsp Ginger (grated) - 1 tbsp Red chilli powder - 1/2 tsp Hing - 1/4 tsp Green coriander (finely chopped) - 2 tbsp Turmeric powder - 1 tsp Coriander powder - 1 tsp Cumin seeds - 1/2 tsp Ajwain (carom seeds) - 1/2 tsp Amchur powder - 1/2 tsp Salt - 1 tsp or as per taste Garam masala - 1/2 tsp Oil for frying Method : 1. Take besan in a bowl and add some water to it. Mix it nicely making sure no lumps are formed 2. Add some more water to it for making smooth texture batter having pouring consistency like pakoda batter 3. Add 1/2 tsp salt, 1/2 tsp turmeric powder, ajwain, red chilli powder 4. Mix and keep the batter aside for a while 5. Break the boiled potatoes with your hands into pieces  6. Heat 1 tbsp oil in a pan 7. Add hing, cumin seeds and let them crackle 8. Turn the flame to low and add ginger, green chillies and sa...
Read more