Saturday, October 18, 2008

Aloo Bhari Poori

I have christened this recipe thus. I am sure it is not original. But I have experimented without consulting any book or blog or whatever. If you have a better name for it, do let me know.

For the atta:
A little oil

For the filling:
Potato flakes ( I am sure they can be substituted with boiled aloo, but this is far easier and absorbs less oil. and tastes quite like the real thing)
Salt - to taste
Chillie powder
Turmeric powder -
Dhania powder
Garam masala powder
Ginger -garlic paste ( optional )
Finely chopped onions
Corriander leaves finely cut.

Make a dough for the puri and keep awhile.
Mix the ingredients for the filling. Sprinkle a little water so that they all bind together.
Roll out a small puri.
Put a portion of the filling in the centre.
Fold the puri over it.
And roll to form small puris.
Fry in oil.
Drain well.
Serve with whatever you fancy.
Green chutney, sauce, raitha or have it plain

Since the filling is rather dry it will not absorb too much oil. Once the puri is done keep on paper tissues and so that it absorbs any extra oil. The final product infact will have very little fat as compared to an authentic punjabi aloo paratha.
The man at home liked it too.

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