Saturday, 16 March 2013

Spicy Alu Poori ..






Seriously, one of the most tastiest type of poori there is.. well maybe its because I love everything to do with potatoes.. but phir bhi :)

Just a few things:

Make the dough at least 1 hour before you want to fry the pooris.

Do make sure the dough is not too sticky

Of course you can make large pooris.. the little ones just look better

Roll them thin!

Oil must be hot - if it cools down, the pooris will not puff up

So, the dough:

2 medium sized potatoes, boiled very soft and mashed as soon as boiled, so that they dont soak up steam and become watery

2 mugs - around 400 gm - flour = maida

2 tsp kalongi

1 tsp salt

1 tsp crushed red chili flakes

1/2 tsp roasted, ground white cumin = safaid zeera

2 tblsp oil

lukewarm water to knead
Here's what to do:
Sift the flour with all dry spices

Add the mashed potatoes and knead a soft non-sticky dough with water

Add the oil right at the end, to make the dough non-sticky

The dough must be soft.. but not sticky..

I'm repeating the 'sticky' issue since it really will make a difference.. so do watch that

Once done, cover and set aside

When needed, heat the oil..

Divide the dough in half

Roll out one half with the help of a little oil so it doesn't stick :)

Cut out with a large cookie cutter or a sharp glass - I used a steel glass

Let them rest while the oil heats

Before throwing them in, roll a bit, to make thinner if they're not thin enough

As soon as u put one in, pat it gently with a slotted spoon to hold it a bit under oil. This is done to make sure the poori puffs up...

Turn and fry to a nice golden from both sides..

Remove with a slotted spoon and keep covered till needed

Best make them fresh

They went great with the dahi phulki.. but even simple achar is a good combination

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