Puris with potato masala (alu puri)
- Roopa Gulati
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Serves 4
More effort
Prep: 10 mins
Cook: 1 hr
plus proving time
A star rating of 3.4 out of 5.3 ratingsRate
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Try making this traditional Indian dish – a popular lunch during the Holi festivities in spring
Healthy
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
For the alu masala
-
500g potatoes
Maris Piper or King Edwards, quartered
-
2 tomatoes
blanched, roughly chopped
-
2 onions
diced
-
4 garlic cloves
-
4 tbsp sunflower oil
plus extra for rolling
-
1½ tsp cumin seeds
-
3 Indian bay leaves
(tez patta) or 4cm cinnamon stick
-
½ tsp ground turmeric
-
½ tsp Kashmiri chilli powder
-
1 tsp ground coriander
-
2 tbsp fresh chopped coriander
For the puris
-
125g chapati flour
(chapati atta) or wholemeal flour
-
125g plain flour
-
½ tsp fine salt
-
2 tbsp sunflower oil
plus extra for deep-frying
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Nutrition: Per serving
-
kcal596
-
fat28g
-
saturates4g
-
carbs71g
-
sugars7g
-
fibre8g
high
-
protein10g
-
salt0.7g
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Method
-
step 1
To make the alu masala, put the potatoes in a pan with the chopped tomatoes, onion and garlic. Pour over enough cold water to cover the potatoes by 3cm and boil until the potatoes are tender.
-
step 2
Scoop out the potatoes and lightly crush them with a fork – aim to keep the texture rough and chunky. Strain the cooking liquid into a jug, reserving both the liquid and the onion mixture left in the sieve.
-
step 3
Heat the oil in a wok or karahi over a medium heat and fry the cumin seeds and Indian bay leaves or cinnamon for a few seconds, until the cumin releases its aroma.
-
step 4
Add the reserved onion mixture and continue frying for 8-10 mins until the onions have browned. Turn down the heat and add the turmeric, chilli powder and ground coriander and cook for 1 min more, stirring all the time.
-
step 5
Add the potatoes along with the reserved cooking liquid. Simmer for 5 mins, then turn off the heat and stir in the chopped coriander. Cover and leave the flavours to infuse while you make the puris.
-
step 6
To make the puris, sift the flours and salt into a bowl. Work the oil into the flour with your fingers, then add enough cold water to make a very firm dough. Knead for about 5 mins until smooth, then shape into a ball. Put into a lightly oiled bowl, cover, and set aside for at least 30 mins.
-
step 7
Knead the dough again for 1 min, then divide it equally into 20-22 balls, each about 2.5cm in diameter. Slightly flatten the top of each ball and roll out on an oiled surface to 11cm-diameter discs about the thickness of a £1 coin. You can flip the dough over once or twice while you roll.
-
step 8
Fill a karahi or wok with oil until it is no more than two-thirds full and heat to 180C, or until a cube of bread dropped in browns in 30 seconds. Lower a puri gently into the oil. It will sizzle and rise up to the top within a few seconds. Lightly press on the top of it with a fish slice so that it puffs up as it cooks. Fry for 1 min, then flip it over and fry on the other side for 1 min more. Drain on kitchen paper and repeat with the remaining dough balls.
-
step 9
To serve, warm the potato masala through and eat it with the puris alongside.
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A star rating of 3.4 out of 5.3 ratings
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