Amritsari Aloo Puri

By Your Food Lab · 60 min

Ingredients

Instructions

1. For the dough, mix wheat flour, salt, oil and ajwain in a large bowl.
2. Gradually add water and bring together into a dough. Knead for 3-4 minutes until smooth and semi-stiff.
3. Add a little oil and knead again. Shape into a round, coat the top with a light layer of oil, cover with a damp cloth and rest.
4. Dice the potatoes medium-small and keep them in water so they don't discolour.
5. In a mortar, roughly crush the ginger, green chillies and coriander seeds to a coarse paste.
6. Heat mustard oil in a pressure cooker on high until it starts smoking. Turn off the flame and let it cool slightly.
7. Turn the flame back on and add cumin, fennel, kalonji, methi seeds, black peppercorns and hing. Let them crackle, then add the paste and sauté briefly until the raw smell goes.
8. Add the diced potatoes, turmeric, Kashmiri chilli powder, coriander powder and salt, and stir to coat. Add just enough water to cover, close the lid and cook on medium for 2 whistles.
9. Meanwhile, soak tamarind in hot water, mash and strain to a smooth pulp. Keep jaggery ready.
10. When the cooker releases pressure naturally, open it, check the potatoes are cooked, then lightly mash a few pieces to thicken.
11. Add the jaggery and tamarind pulp, mix and cook 2-3 minutes until the jaggery melts and the tamarind's rawness goes. It should be slightly thick and glossy. Adjust salt, sweetness and sourness to taste.
12. Finish with garam masala and chopped coriander and mix gently.
13. Divide the dough into small balls, lightly oil and roll into puris. Heat oil in a pan, fry each puri, pressing gently so it puffs, flip and fry until light golden. Serve hot with the launji.

Summarized from Your Food Lab's video. Watch it for the details.

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