Скачать или смотреть आलू मसाला पूरी - नाश्ते या टिफिन के लिये |Recipe |Potato Poori |Alu ki puriAloo Puri

आलू मसाला पूरी - नाश्ते या टिफिन के लिये |Recipe |Potato Poori |Alu ki puriAloo Puri ​⁠ ‪@HumaKitchenn‬

#masalapoori

#aloopoori

#pooribhaji

Aloo puri, aloo puri recipe video, Crispy Masala Potato Poori, How to make perfect aloo puri, Aloo poori or Alu ki poori is a perfect breakfast or dinner recipe which tastes super delicious. Serve this masala pooris steaming hot.

#poori

#aloopoori

#masalapoori

#pooribhaji

Ingredients for Aloo Puri

Wheat flour - 2 cups (300 grams)

Maida 1 Bowl

Boiled potato - 5 pcs

Green coriander - 2 tbsp (finely chopped)

Salt more than 1/2 tsp or to taste

Coriander powder - 1 tsp

Red chili powder - 1½ tsp

Turmeric powder - 1½ tsp

Carom seeds - ½ tsp

Oil - for frying

How to make Alu ki puri

For making aloo masala pooris peel the boiled

How to make Alu ki puri

For making aloo masala pooris, peel the boiled potatoes and then grate them.

Take wheat flour in a big mixing bowl and to it add grated boiled potatoes, followed by salt, carom seeds, turmeric powder, red chilly powder, coriander powder and green coriander. Mix everything really well.
Mix 2 tsp oil in the flour. After this, add water in small portions and knead stiff dough (for kneading this much quantity of flour, 1/2 cup of water is used). Cover the dough and keep aside for 15 to 20 minutes to set.
After 20 minutes, when the dough is set, knead it again until smooth. Now divide the dough into small lumps. For making the lumps, make a long log and then divide into small lemon sized lumps (you can keep the size of lumps small or big as preferred).
Take one lump in your hand and roll it into round dough ball. Flatten it a little into a peda. Likwise prepare rest of the dough balls as well. Meanwhile, heat enough oil in a wok for frying the pooris. Cover the dough balls to prevent them from drying.
Grease the rolling plate and pin with some oil. Take one dough ball, place it on rolling board and roll out into 3 to 4 inch diameter poori (roll the pooris from corner, so pegin thin in the center ond thige at toh
equally).
To check if the oil is heated well, drop a small lump into the oil. If it floats immediately on the surface then the oil is rightly hot. Now drop the poori into the wok. To puff up the poori, press it gently with the ladle. Flip the side of the poori and continue frying until golden brown.
Meanwhile fry the other poori similarly and keep checking the poori inside the wok. When the poori turns golden brown in color from both the side, transfer poori to the plate (hold the ladle over the wok so that extra oil drains back to the wok). Similarly fry rest of the pooris as well. Steaming hot aloo masala poori is ready.
Serve these pooris piping hot with pickle, curd, chutney or any sabzi you relish eating.

For making 15 to 16 pooris

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‪@HumaKitchenn‬