Aloo puri

A friend called for breakfast once. His wife made nice palak puris, bread roll and chai. The palak puri was so good I asked her the recipe. And then I thought I can replace the palak and add potato to make aloo puri. So one day I tried this at home and it really turned out awesome. I thought to get a patent on my name for aloo puri since this was something I discovered. But unfortunately google knew about it already! 

Ingredients:

• Potato                       – 2 large, boiled and peeled
• Garlic                        - 3-4 big pods, finely chopped
• Green chili                - 4 finely chopped
• Coriander                  - 2 Tbsp finely chopped
• Wheat flour(aata)      - 2 cups
• Chili powder              - 1 tsp(adjust as per your level)
• Turmeric powder       - ½ tsp
• Asafoetida(Hing)        - A pinch
• Salt                           - per taste
• Oil                            - to deep fry

Method:
1. Grate the potatoes in a vessel and mash well.
2. Add all the ingredients (except oil) in the vessel. Add half cup water(or a little more if needed, can be added later).

3. Mix and knead it well to prepare dough. Wrap it with a damp cloth or a wet kitchen towel and keep aside for 15-20 mins.

4. Knead the dough again and then divide the whole portion into small multiple balls of equal size.

5. Roll the balls into flat puris using rolling pin. Use oil while rolling.

6. Heat oil in a deep kadai or wok. The oil should be sufficiently hot to fry the puris. To test that leave a tiny portion of puri in oil. If the oil bubbles, it is just perfect to fry the puris.
7. Put puri gently in oil and press it with ladle to keep it immersed in oil. when it puffs up, flip the side and fry till brown in color.
8. Remove from oil and place in kitchen towel to get rid of the extra oil.

9. Serve hot with pickle of your choice and green coriander chutney.