Aloo ki Puri | Potato Poori Recipe | Aloo Poori
Aloo puri is one the delicious poori variety especially made on fasting days. Instead of using regular wheat flour, we are going to use Amaranth flour. A saatvik food to intake during vrat days. Serve this delicious Aloo ki poori with any no onion no garlic gravy and enjoy this delicious poori.
Servings: 3 people
Heavy Bottomed Pan
- 1 Cup Amaranth flour / Rajgira ki Atta 1 Cup - 250ml
- 3 Potato medium size
- 1 tsp Salt Rock salt is used for Vrat days.
- 2 Cups Oil For Deep Frying
In a mixing bowl, add amaranth flour, mashed potatoes.
Add rock salt and start mixing. The moisture in the potato itself is enough to combine the flour and knead it to a dough, but sometimes if we are not able to make a dough, we can sprinkle little water as needed to knead it to a smooth dough.
Make small balls out of the dough. These dough balls cannot be rolled using a rolling pin because of the addition of potato. So we can just use our fingers to spread to a small poori. Take a zipper cover and place a dough ball and cover the zipper and using a flat bowl just press it to get a poori. The poori should not be too thin or too thick. If the poori is too thick, the poori will not puff up in the oil, if it is too thin, then it will have pores and not puff up in oil. So make it semi-thick
Heat oil in a deep bottomed pan. Test the hotness of oil by dropping a small pinch of dough. If the dough raises up immediately, then the oil is ready. Drop each pressed poori gently in the oil and deep fry till they are golden brown and nicely puff up. Place the poori in a paper towel to drain excess oil
Serve the yummy and healthy Aloo ki Poori with Aloo Masala and enjoy the dish!
Serving: 1Puri | Calories: 124kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g