Crispy Aloo Suji Poori

By Hebbars Kitchen · 45 min

Ingredients

Instructions

1. In a large bowl, mix 2 cups wheat flour and 2 tbsp fine semolina with ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp cumin powder, ½ tsp garam masala, ¼ tsp carom seeds, 1 tsp crushed kasuri methi and ½ tsp salt until the spices are evenly combined.
2. Add 3 mashed boiled potatoes and mix well.
3. Add water gradually and knead into a smooth, tight dough, adding water as needed since the potato releases moisture.
4. Knead in 2 tbsp oil.
5. Roll a ball of dough with a rolling pin to a slightly thick round.
6. Drop the dough into hot oil, press until it puffs up, and splash oil over it so it puffs fully.
7. Flip and fry until golden brown, then drain and serve with sabzi or pickle.

Summarized from Hebbars Kitchen's video. Watch it for the details.

More recipes with

PotatoSemolina