Aloo Ki Puri


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Who does not like anything made with potatoes? surely, this fluffy and sumptuous puri will be liked by kids and elders alike. A unique combination of saffron and pepper play out like a soft, enchanting tune in aloo ki puri, but if you’d like more punch, dash it up with crushed cumin seeds, green chillies and coriander leaves.

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Preparation Time: 
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Makes 25 puris
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2 1/4 cups plain flour (maida)
1/2 cup boiled , peeled and grated potatoes
1/4 tsp freshly ground black peppercorns (kalimirch)
a few saffron (kesar) strands dissolved in 3 tbsp milk
1 tbsp melted ghee
salt to taste
ghee for deep-frying

  1. Combine all the ingredients in a deep bowl and knead into a stiff dough using enough water. Cover with a muslin cloth and keep aside for 1 hour.
  2. Divide the dough into 25 equal portions and roll each portion into a 75 mm. (3”) diameter circle.
  3. Heat the ghee in a kadhai and deep-fry the puris, a few at a time, till they turn golden brown in colour from both sides. Drain on absorbent paper.
  4. Serve immediately.
RECIPE SOURCE : Rotis & SubzisBuy this cookbook
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 Reviewed By
shreya_the foodieOctober 09, 2012

Soft Fluffy and rich potato puri flavored with saffron and milk to add to its richness.
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Reviewed October 09, 2012by shreya_the foodie

Soft Fluffy and rich potato puri flavored with saffron and milk to add to its richness.

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