Sunday, July 25, 2010

Alu Poori


2 Cups Wheat Flour
Oil for deep-frying

For Stuffing:
1 Big Potato
½ Cup Shelled Peas
½ tsp Jeera / Cumin Seeds
½ tsp Mustard Seeds
½ tsp Ajwain / Carom Seeds
1 – 2tsp Chili Powder
½ tsp Turmeric Powder
2tbsp Oil
3 sprigs Coriander leaves, Chopped finely
Salt to taste


Chop Potatoes into small pieces and pressure cook. Heat Oil and add Mustard Seeds, Jeera, add Peas and Potato pieces and sauté for 2 minutes. Add Turmeric powder and Chili Powder and mix well. Add Salt and Ajwain and mix well. Let it cool. Mash it well.
Stuff a spoonful of the filling into each ball and roll on a floured surface.
Mix wheat flour with water to a slightly hard dough. Divide into balls.
Deep fry till brown and serve with subzi / side dish and Raitha.


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