Surti Aloo Puri Recipe | Surat Special Chaat | सुरती आलू पूरी बनाने का तरीका | Chef Sanjyot Keer

By Your Food Lab · 90 min

Ingredients

Instructions

1. Mix the flour, salt and oil in a large bowl, then gradually add water to form a semi-soft dough. Knead until smooth, coat with oil, cover with a damp cloth and rest.
2. Blend all the green chutney ingredients into a fine paste.
3. Simmer the kokum, water, all the powdered spices and jaggery for 10-12 minutes. Let cool completely, then blend into a semi-thin chutney, adding water if needed.
4. Soak the white peas overnight or for 6-7 hours, then drain. Pressure cook the peas with the diced potato, water and salt for 3-4 whistles over medium-high heat. Switch off and let the pressure release naturally.
5. Heat oil in a kadhai over high heat, add cumin seeds and the ginger garlic green chilli paste and cook briefly. Lower the heat, add the powdered spices with the boiled peas and potato, then bring to a boil over high heat.
6. Simmer for 8-10 minutes, mashing some peas and potato while stirring so the ragda thickens. It should be slightly thick, not runny. Adjust salt, then stir in garam masala and fresh coriander.
7. Roll a portion of the rested dough into a ball, coat it in refined flour and roll it into a thin sheet. Cut out 3-4 inch puris with a cookie cutter or bowl.
8. Fry the puris in oil at 180°C for a few seconds only, until they remain soft and unchanged in colour. Drain on a sieve and flatten any puffed puris.
9. Assemble: place a puri, add a spoonful of ragda, then the chutneys, onion and remaining toppings.

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

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