Puri with Aloo

Step-by-Step Instructions

1. 1

   In a large mixing bowl, combine the whole wheat flour and salt. Mix well to ensure the salt is evenly distributed. Gradually add water, little by little, while kneading to form a soft and pliable dough, about 5-7 minutes. The dough should be smooth and not sticky; cover it with a damp cloth and let it rest for 15 minutes.

2. 2

   While the dough is resting, prepare the potato filling. In a separate bowl, combine the boiled and mashed potatoes with finely chopped onion, green chilies, coriander leaves, cumin seeds, turmeric powder, red chili powder, garam masala, lemon juice, and black pepper. Mix well until all ingredients are thoroughly combined and set aside.

3. 3

   After the dough has rested, divide it into equal portions, about the size of a golf ball. Roll each portion into a smooth ball and flatten it slightly with your palms. This will make it easier to roll out into discs later.

4. 4

   Heat oil in a deep frying pan over medium heat. To check if the oil is hot enough for frying, drop a small piece of dough into the oil; it should sizzle and rise to the surface immediately.

5. 5

   Take one dough ball and dust it with a little flour. Using a rolling pin, roll it out into a disc of about 5-6 inches in diameter. Make sure it is not too thick or too thin, aiming for a thickness of about 1/8 inch.

6. 6

   Place a tablespoon of the prepared potato filling in the center of the rolled-out dough. Carefully bring the edges together to enclose the filling, pinching to seal it tightly. Gently flatten the stuffed ball to form a disc again, being careful not to let the filling spill out.

7. 7

   Once the oil is hot, carefully slide the stuffed puri into the oil. Fry until it puffs up and turns golden brown, about 1-2 minutes on each side. Use a slotted spoon to gently press down on the puri to help it puff up evenly.

8. 8

   Remove the puri from the oil and drain it on paper towels to absorb any excess oil. Repeat this process with the remaining dough balls and filling, frying them in batches to avoid crowding the pan.

9. 9

   Serve the puris hot with a side of yogurt, pickles, or a spicy curry. They are best enjoyed fresh and can be paired with a cup of chai for a delightful breakfast experience.

10. 10

    Enjoy your homemade puri with aloo, a classic Pakistani breakfast that combines crispy puris with a flavorful potato filling, making for a delicious start to your day.