large Potato (boiled) 1
chapati flour (atta) 2 cups
salt tsp
asafetida powder (hing) tsp.
turmeric powder 1/3 tsp.
coriander powder tsp
red chili powder tsp.
coriander leaves (chopped) 3 tbsp
melted ghee or oil 3 tbsp
Oil for deep frying
Aloo Stuffed Poori - Directions:
Peel and mash the boiled potato while it is still warm.
Combine salt, asafetida, turmeric powder, coriander powder, chili powder and chopped coriander in a large bowl, mix well.
Rub the potatoes and oil into the flour until the ingredients are thoroughly blended. Gradually using enough water make smooth and pliable dough.
Let the dough rest for atleast 1/2 an hour.
Knead the dough briefly. The dough should be stiff enough to roll without extra dry flour, if it has softened too much, knead in flour as necessary.
Make small balls of the dough and cover them with damp cloth.
Take one ball of dough and dip a corner of ball in melted ghee or oil, flatten and roll it out into 5 to 6 inches round. Repeat the same process to roll out all pooris.
Heat plenty of oil in a kadhai until very hot.
Put in a poori and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
This should take only a few seconds. Flip the poori over and cook the other side until golden brown.
Serve hot immediately with chutney
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