Food-Zine-October-2021-Issue

7 Neha Dubey Diamond Director Enjoy crunchy and delicious Aloo Puri Prepared by Neha Dubey Hot and Chatpate Aloo Puri • In a large bowl, take atta and rava. Add turmeric, chilli powder, cumin powder, garam masala, ajwain, kasuri methi and salt. • Mix well, making sure all the spices are combined properly. • Add the mashed potatoes and mix well. • Add water and knead the dough. When kneading the dough, make sure to add water as required. The potatoes will release moisture, so keep that in mind. • Knead to a smooth and tight dough. • Add 2 tbsp LITE HOUSE Rice Bran Oil and knead into the dough. • Pinch off a ball of dough and roll using a rolling pin. • Roll out each round till slightly thick. • For frying, heat Rice Bran Oil in a kadai. • Slide 2-3 puri into the hot oil at one time. • Press until the puri puffs up and splash oil on the puri to puff it up fully. • Flip the puri over and fry until each puri turns golden brown. • Drain off the aloo poori on kitchen towel. It is ready to enjoy with sabzi or pickle. METHOD: F R OM T H E K I T C H E N O F • 3 potatoes, boiled and mashed • 2 cups atta • 2 tbsp fine suji • ¼ tsp turmeric • ½ tsp red chilli powder • ½ tsp cumin powder • ½ tsp garam masala • ¼ tsp ajwain • 1 tsp kasuri methi, crushed • ½ tsp salt • Water for kneading • LITE HOUSE Rice Bran Oil for frying INGREDIENTS: Prayagraj