Aloo Ki Puri
by Tarla Dalal
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Added to 276 cookbooks
This recipe has been viewed 64600 times
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.
- 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.
- Divide the dough into 25 equal portions and roll each portion into a 75 mm. (3”) diameter circle.
- 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.
- Serve immediately.
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