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Potato Puris Recipe
(Alu Puri) |
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Ingredients : |
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250 g
2
cups
2
teaspoons
1/4 cup
1
tablespoon
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Boiled, mashed potato
Plain white flour
Salt
Lukewarm water
Ghee, optional
Oil for deep frying
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Method :
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Use floury
potatoes and mash until very smooth.
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Allow to
cool, then mix in flour and salt sifted together.
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Knead, adding
water as necessary to make a firm but not dry dough.
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The more the
dough is kneaded, the lighter the puris will be, so knead for at least
10 minutes or until dough becomes smooth and not-sticky.
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Cover and
leave to rest for 30 minutes to 1 hour.
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Divide
mixture into 20-24 equal-size balls, and roll each one out on a floured
board to the size of a saucer.
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When all are
rolled out, heat enough oil in a deep pan and add the ghee for flavor.
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As soon as
the oil starts to show a haze on the surface slip in one puri at a time
and with a frying spoon, splash oil over the top of it to make it puff
like a balloon.
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When
underside is pale golden brown, turn and cook the other side.
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Drain on
absorbent paper and serve warm with lentils, vegetables, or meat curries
that do not have a lot of thin gravy.
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