- Whole Wheat Flour (Atta)250 Gm (Grams)
- Salt (Namak)1/2 Tsp (Teaspoons)
- Carom Seeds (Ajwain)1 Tsp (Teaspoons)
- Dried Fenugreek Leaves (Kasoori Methi)1 Tsp (Teaspoons)
- Vegetable Oil1 TBsp (Tablespoons)To Knead with Wheat Flour
- Vegetable Oil1 Kg (Kilograms)Enough to deep fry Puris (Pooris)
#aloopoorisabzi, #aloopoorirecipe, #merirasoi Learn How to make puri recipe best served with aloo bhaji or aloo sabzi. Aloo bhaji puri is one of the most searched snacks recipes in India. We have made this complete Aloo Poori recipe (Aloo Puri Recipe) in two separate recipes. This one for Poori Recipe or Puri Recipe is the second of two recipes in series of “Halwai Style Aloo Poori Recipe”. In this recipe we have prepared Halwai Style Puri Recipe (Halwai Style Poori Recipe) for Aloo Poori recipe. In our previous recipe we had prepared Aloo ki sabzi for “Halwai Style Aloo Poori Recipe”.
First recipe for Aloo sabzi recipe is available at below link.
India is famous for it’s snacks and street foods. Aloo Poori is one the most loved street foods in India. Whether it is a religious gathering, party or halwai shop, you will find aloo poori everywhere. There are lots of Aloo Poori recipes available on internet but this Aloo poori recipe we have prepared in traditional Halwai style as you will find in Bhandara, Marriage parties or in other famous Halwai shop and good restaurants. In this time of coronavirus spread and lockdowns, it’s not safe to eat outside. So, let’s enjoy your traditional halwai style hygienic aloo poori in this rainy season at your home.
Step 1 – Prepare the Dough for Aloo Puri Recipe
To make the best Puri, quality of dough matters a lot. So make sure that you prepare the Dough carefully as explained here. Follow these simple recipe instructions to prepare the perfect dough for making Puri for the “Aloo puri recipe”.
- Take 250 Grams wheat flour in a large kneading vessel.
- To this wheat flour, add ½ Tsp Salt, ½ tsp Carom Seeds (Ajwain) and 1 Tsp Dried Fenugreek Leaves (Kasoori Methi). Mix well so the spices are mixed thoroughly with the Wheat Flour.
- Then add 1 TBsp Vegetable Oil and mix well with your hands. Rub the flour mixture well with your hands so that the Oil should be uniformly mixed with flour mixture.
See this Aloo Puri Recipe Video Here.
- Now when the Oil has evenly mixed with wheat flour, add water in small chunks and knead the wheat flour either with your hands or with the help of a food processor.
Add water in small chunks so that the dough consistency remains in control. We have to make tight consistency dough.
- Knead the dough very well and keep it covered aside for 20 minutes. The dough will become perfectly soft and ready to make Puri in about 20 minutes.
See This Aloo Puri Recipe Video Here.
Step 2 – Roll out Chapattis from Dough
So we have the dough ready in 20 minutes, let’s make the equal sized Chapattis out of this Dough. Follow these simple recipe instructions to roll out the Chapattis from Puri Dough.
- Make small equal sized balls out of all the puri dough.
- Then roll out each ball in the form of a small round chapatti with help of Rolling board and Rolling pin (Chakla and Belan).
- Do not make the Chapattis too thin but keep of normal thickness.
- Apply little oil on dough balls while making Chapattis instead of dry flour so it doesn’t stick on Rolling board and pin (Chakla Belan).
- Roll out all the Chapattis and keep aside in a plate.
See This Aloo Puri Recipe Video Here.
Step 3 – Fry the Puri for Aloo Puri Recipe
Time needed: 30 minutes.
So we have chapattis rolled out of all the dough, this is the time to fry our Puri. Follow these simple recipe instructions to fry the Puri for this Indian Bhandara style Aloo Puri Recipe.
- Heat enough oil for deep fry the Puri in a large and deep skillet at high flame. Make sure to take enough deep Oil so that even the swollen puri should be dipped completely.
NOTE – Remember, that the puri will swell out and we should have the Oil deep enough for it.
- The oil should be properly hot before frying the Puri. To check if the oil is hot, add a very small (1 inch) chapatti in Oil. If the Chapatti bounce back from the bottom of skillet and start floating over Oil surface, then the Oil is ready.
- Now add one chapatti gently and carefully into the oil. As when you add the chapatti, immediately start tapping it gently with the help of a flat strainer ladle. As you will keep tapping and dipping the Puri in oil, it will keep swelling.
- Do not overcook. Just fry for 30 to 40 seconds from one side and flip the Puri to fry from other side.
- Same way fry from other side too for about 30 to 40 seconds. Keep tapping with ladle and the puri will keep swelling.
- When Puri is fried, take it out in a plate. Repeat same process to fry all the Puri.
- Serve hot with Aloo Sabzi. You can See the Recipe for Aloo Sabzi Here.
Hope you will enjoy this Indian Bhandara style Aloo Puri Recipe. Now check out few more great recipes from Meri Rasoi.
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