Name: Puri With Aloo Raswala Recipe
Total time: 45 min
Yield: 4
Cuisine: Indian

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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!.

How to make Puri With Aloo Raswala Recipe

Vanitha Bhat

Crawler

Indian

<p>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!.</p>

For the puri

Multigrain atta

Salt

water to bind the dough

oil to deep fry

For the aloo Rasedar

potatoes, boiled, peeled and crumbled

tomato, chopped

green chillies, chopped

Few curry leaves

jeera/cumin seeds

mustard seeds

methi/fenugreek seeds

hing/asafetida

turmeric powder

Kitchen King masala/coriander powder/garam masala powder

coriander leaves for garnishing

lemon wedges

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; saut for a few seconds. 

step 1

Stir in green chillies,  methi seeds and curry leaves along with hing and stir fry for a few seconds. 

step 2

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. 

step 3

Sprinkle kitchen king masala powder/coriander powder/garam masala powder (or your favorite masala powder) and saut again on medium heat until the tomatoes are fully cooked and the oil starts to separate. 

step 4

step 5

Add salt to taste and water to get desired consistency (not to thick and not too thin) and bring to a boil. 

step 6

Reduce heat and simmer for about 5 minutes.  garnish with chopped coriander leaves/cilantro. 

step 7

For puris:
in a big bowl,  mix whole wheat flour,  salt and water and mix well to form a smooth,  pliable but stiff dough. 

step 8

Make small balls from the dough. 
dust the balls with flour and with the help of a rolling pin,  make small round discs. 

step 9

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. 

step 10

Drain on paper towel to remove excess oil.  continue making the rest of the puris. 

step 11

Serve hot with piping hot aloo rasawala. 

step 12

Better Butter