METHI AALU PURI
Hello people. It’s been a while since I posted my last recipe. Lassitude can keep you away from things you are passionate about. Had made these puri’s almost a month back and after much deliberation I decided to post it today.
These days fenugreek leaves are available in abundance and I decided to make most of it. Methi sets a perfect example of the ‘taste bhi ,health bhi’ funda. Be it the methi-aalu recipe or the evergreen methi thepla, this nutritious veggie has magic of its own.
So I decided to experiment with the tried and tasted flavors of aalu and methi. Puri is not a big fare at home and I make them only on festivals. The recipe is just perfect for a weekend .Though It needs few preparations but the outcome is simply worth all efforts. Take a look at the recipe:
Serves : 4
Ingredients for Coating:
Wheat flour –2 cups
Gram flour- 1 tblspn
Chopped Fenugreek Leaves- 1 cup
Cumin Seeds- 1½ tspn
Turmeric Powder- 1 tspn
Salt to taste
Ingredients for Filling:
Boiled Potatoes - 4 (medium sized)
Garlic Paste- 1 tspn
Green Chili paste- 2 tspn (as per your taste)Fennel Seeds – 1 tspn
Coriander Powder- 1 tspn
Salt to taste
Oil - to fry puris
· For the dough, mix wheat flour, chopped fenugreek leaves, gram flour, salt, turmeric powder, oil and cumin seeds. Knead well until you get smooth,stiff and pliable dough. Grease oil all over the dough and keep it aside.
· For the filling- mash the boiled potatoes, add all ingredients and mix well.
· Pinch a lemon sized portion of the dough, roll with a rolling pin to a small disc and place a small portion of the potato stuffing.
· Seal the ends and roll it back to a ball, flatten it and roll gently to a small disc.
· Heat oil in a pan for deep frying. Drop the puri into oil and fry till it turns a golden brown.
· Serve hot with fresh curds ,chatni/ketchup and kachumber salad.
P.S - Ensure the potato mixture is dry as If it is moist, then the stuffing might peep out of the dough when you roll and it will be difficult to fry them . HAPPY COOKING!