Suji Aloo Puri With Tadka Potato Raita
Serving - 10
INGREDIENTS
Semolina - 100 grams
Boiled mashed potatoes- 500 grams
Wheat flour - 250 grams
Salt - 1 teaspoon
Green chili - 1 teaspoon
Chilli flakes - 1 teaspoon
Carom seeds - 1 teaspoon
Turmeric - 1/2 teaspoon
Coriander powder - 1 teaspoon
Asafoetida - 1/2 teaspoon
Coriander - 2 tablespoons
Water - 120 milliliters
Oil - 1 teaspoon
Oil - for frying
Oil - 1 tablespoon
Salt - 1/2 teaspoon
Red chili - 1/4 teaspoon
Black pepper - 1/8 teaspoon
Boiled potatoes - 150 grams
Curd - 250 grams
Water - 50 milliliters
PREPARATION
- In a heated pan, add 100 grams semolina and dry roast for 2-3 minutes.
- Transfer it in blender and blend to a mixture.
- In a bowl, add 500 grams boiled potatoes, blended semolina mixture, 250 grams wheat flour, 1 teaspoon salt, 1 teaspoon green chili, 1 teaspoon chilli flakes, 1 teaspoon carom seeds, 1/2 teaspoon turmeric, 1 teaspoon coriander powder, 1/2 teaspoon asafoetida, 2 tablespoons coriander, 120 milliliters water and 1 teaspoon oil.
- Mix well and knead to make a dough.
- Rest the dough for 30 minutes.
- Now, dust some flour and take a small ball from dough and flatten it with the help of rolling pin and shape into a puri.
- Heat sufficient oil in a wok, and deep fry puri until golden brown and crispy.
- Now, heat 1 tablespoon oil in a pan, add 1/2 teaspoon salt, 1/4 teaspoon red chili, 1/8 teaspoon black pepper, 150 grams boiled potatoes. Mix well.
- Cook for 1-2 minutes and remove the pan from heat.
- Now, take 250 grams curd, 50 millilters water, mix well and add prepared potatoes.
- Mix well and keep aside.
- Serve hot with prepared raita.
