Name: Puri with Aloo Raswala recipe by Vanitha Bhat at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: For the puri:; 2 cups Multigrain Atta; ½ teaspoon salt; Water to bind the dough; Oil to deep fry; For the Aloo Rasedar:; 3 potatoes, boiled, peeled and crumbled; 1 tomato, chopped; 1 tomato, chopped; 2 green chillies, chopped; Few curry leaves; ½ teaspoon jeera/cumin seeds; ½ teaspoon mustard seeds; 4 to 5 methi/fenugreek seeds; ¼ teaspoon hing/asafetida; ¼ tsp turmeric powder; 1 teaspoon Kitchen King Masala/coriander powder/garam masala powder; Salt to taste; 2 tablespoons oil; Coriander leaves for garnishing; Lemon wedges

ABOUT Puri with Aloo Raswala RECIPE

Quintessential breakfast dish in most of India, with minor variations. I have used multigrain atta instead of regular atta for the puris and aloo raswala is a spicy no onion-no garlic version of aloo gravy!

Ingredients Serving: 4

For the puri:
2 cups Multigrain Atta
½ teaspoon salt
Water to bind the dough
Oil to deep fry
For the Aloo Rasedar:
3 potatoes, boiled, peeled and crumbled
1 tomato, chopped
1 tomato, chopped
2 green chillies, chopped
Few curry leaves
½ teaspoon jeera/cumin seeds
½ teaspoon mustard seeds
4 to 5 methi/fenugreek seeds
¼ teaspoon hing/asafetida
¼ tsp turmeric powder
1 teaspoon Kitchen King Masala/coriander powder/garam masala powder
Salt to taste
2 tablespoons oil
Coriander leaves for garnishing
Lemon wedges

Instructions

For Aloo Rasedar: Cook potatoes in a pressure pan, until soft. Peel and crumble with your hands into rough pieces. Keep aside. Heat oil in a pan; add mustard seeds and once it crackles, add cumin seeds; sauté for a few seconds.
Stir in green chillies, methi seeds and curry leaves along with hing and stir fry for a few seconds.
Tip in the tomatoes and mix well. Sprinkle turmeric powder and chilli powder and fry again for a few minutes or until the tomatoes are soft.
Sprinkle Kitchen King Masala powder/coriander powder/garam masala powder (or your favorite masala powder) and sauté again on medium heat until the tomatoes are fully cooked and the oil starts to separate.
Tip in the crumbled potatoes.
Add salt to taste and water to get desired consistency (not to thick and not too thin) and bring to a boil.
Reduce heat and simmer for about 5 minutes. Garnish with chopped coriander leaves/cilantro.
For Puris: In a big bowl, mix whole wheat flour, salt and water and mix well to form a smooth, pliable but stiff dough.
Make small balls from the dough. Dust the balls with flour and with the help of a rolling pin, make small round discs.
Heat plenty of oil in a deep saucepan. Deep fry the rolled puri dough on medium high heat on both sides until golden brown and fried.
Drain on paper towel to remove excess oil. Continue making the rest of the puris.
Serve hot with piping hot Aloo Rasawala.

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