Halwai Style Aloo Puri I Poori with 2 Aloo Bhaji I पूरी के साथ 2 आलू भाजी I Pankaj Bhadouria
Ever wondered why the Aloo Puri we make at home does not come out like the Halwai’s?
Not any longer! Sharing with you today the recipe of Halwai Style Aloo Puri with 2 Aloo Bhaji, one a dry bhaji and the other an aloo chhole recipe. Aloo Puri is a very common dish that is made for all festivals, all celebrations in every Indian household. The secret to this Aloo Poori recipe is the Atta used to make the dough and the fresh masalas that is ground every time to make the bhaji. So check out this special recipe of Aloo Puri just like the Halwai makes it!
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Recipe :
Aloo Puri
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Serves: 3-4
Ingredients:
For the Dough
1 !/2 cups Whole Wheat Flour
2 tbsp Semolina (Rava)
2 tbsp Ghee
½ tsp Salt
For the Dry Bhaji:
300g Boiled Potatoes
3 tsp Cumin Seeds
2 tbsp Coriander Seeds
4 Whole Red Chillies
¼ tsp Carom Seeds
3 tbsp Oil
1 tsp Red Chili Powder
1 tsp Coriander Powder
1 tsp Cumin powder
Pinch of Asafoetida
1 tsp Garam Masala Powder
2 tsp Dry Mango Powder
Salt to taste
For the Aloo Chole Bhaji:
200g Boiled Potatoes
1 cup boiled Chickpea (Chole)
2 tbsp Aloo Masala
3 Tomatoes
2-3 Green Chilies
1” Ginger
Salt to taste
3 tbsp Oil
½ tsp Turmeric powder
Method:
Mix together the rava with the atta and add the salt, melted ghee and mix well. Add sufficient water, a little at a time to knead to a stiff dough. Cover and set the dough aside for 20-30 minutes.
Meanwhile roast together 2 tsp cumin seeds, coriander seeds, carom seeds and 2 whole red chilies till fragrant and lightly coloured. Grind to a coarse powder.
Add 1 tsp red chili powder, coriander powder, cumin powder, dry mango powder, garam masala powder and mix well
Heat 3 tbsp oil in a pan. add the hing, 1 tsp cumin seeds, 2 whole red chilies and allow them to splutter. Now add cubed boiled potatoes. Sauté the potatoes till they are golden.
Add 3 tsp prepared masala and sauté well. Add 1/4 cup mint leaves and mix well.
Add a splash of water for the masala to coat the potatoes. Mix well and set aside.
For the aloo chole bhaji, grind together 3 roughly chopped tomatoes, ginger and green chilies.
heat 3 tbsp oil in pan. Add pinch of asafoetida, ½ tsp cumin seeds, 2 broken red chilies, 2 tbsp prepared aloo masala and mix well. Immediately add the tomato puree and mix well. Once oil oozes out of the masala, add boiled, cubed potatoes, boiled chole and mix well. Add turmeric powder, 1 cup water and bring to a boil. Simmer for a few minutes till the gravy thickens. Add ½ tsp kasuri methi and serve.
For the pooris, knead the dough again for 2 minutes. Heat at least 3” oil in a pan. Break the dough into small balls. Roll out each ball into a ¼ cm thick poori.
Fry in medium hot oil till golden. Serve hot with both bhajis.
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