1tablespoonCilantro or coriander leaveschopped finely
2cupWhole wheat flour (Chapati atta)
Salt to taste
2teaspoonsOil+ more for deep frying
Making Aloo Curry:
Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle a bit. Then add cloves and saute for 30 seconds.
Add pureed tomatoes-ginger and let it cook. If it splutters a lot then you can partially cover the pan. Cook until all the moisture evaporates and it becomes really thick.
Add salt, turmeric powder, red chili powder and coriander powder. Mix and cook for a minute.
Add water and boiled, cubed potatoes and slit green chili. Mix and let it simmer for 8-10 minutes on medium-low heat. If the gravy dries out then add some water and simmer.
Then mash a few pieces of potatoes with the back of the spatula. It helps to make a thick gravy.
Add black salt, garam masala and amchur. Mix well.
Lastly, add chopped cilantro.
Take chapati atta and salt in a bowl. Mix it well.
Add a teaspoon of oil and mix by rubbing between your thumb and fingers.
Then add little water at a time and start kneading the dough. The dough should be smooth yet semi-soft. Cover it with a clean napkin or plate and let it rest for 15-20 minutes.
After the resting time, again knead the dough 2-3 times to make it smooth. Divide it into 24 equal portions and make smooth balls.
Take one ball and flatten it into a disc by pressing between your two palms. Repeat the same for rest and keep them covered, so they do not dry out.
Heat the oil in a pan/kadai on medium heat for frying. While it is getting hot, take a rolling pin and rolling board. Roll each disc into a 3-inches diameter circle. If it is sticking then grease the rolling board and pin with oil. But never dust with dry flour for rolling.
Roll a few poori and keep them on a plate. NOTE: poori should be rolled at even thickness. If it is thin from one side and at some part it is thick then it will not puff up while frying.
Now the oil is hot, slide one rolled puri into the hot oil. Fry it with very gentle pressing using the back of the slotted spatula. And it will puff up right away. As poori is puffed up (bottom side is light brown & no more bubbles forming), flip it. Fry another side until lightly golden. Don’t fry for a long time otherwise, it gets crispy (not soft).
Remove it and place on the paper towel lined plate and repeat the same for rest. Serve piping hot puri with aloo gravy.
How to boil potatoes?
Instant pot: Add about 1 inch of water in the liner, place the rack and place potatoes on the rack. Cook on manual (high pressure) for 6-10 minutes. The time varies depending on the size of the potatoes. Let it NPR. Once potatoes are cool to touch, peel and discard the skin, cut into small cubes.
Stovetop pressure cooker:Take potatoes in the cooker, add enough water so potatoes are submerged in the water. Or you can keep the rack and potatoes on the rack just like instant pot method. Cook for 2 whistles on medium heat.
Ripe tomatoes: Make sure to use red and ripe ones. Unripe tomatoes will result in sour gravy.Mash a few potato pieces: this helps to make thick gravy instead of watery consistency.The gravy thickens: As the curry cools down, it starts to thicken more and more. So if make it ahead of time and serving it later then keep the gravy a little thin and runny. Over time potatoes will absorb the moisture and gravy will become thick.Poori Making Tips:
The dough must be medium-soft (slightly stiff) and not soft, loose or sticky like roti dough. So always start with little water, keep kneading and adding the water as needed.
Never use dry flour while rolling puri. That dry flour will get burn during the frying process and those burnt particles will stick to the next batch of poori.
Roll the pooris of medium thickness. If it is too thin like roti then it will not puff up while frying.
Keep rolled pooris and flatten discs covered with a kitchen towel. It prevents them from drying out.