Aloo Kurma Puri – Marathi Recipe

Instructions

• Take wheat flour in a dish.
• Add salt, powdered sugar, and mix everything well together.
• Add hot oil and let it cool down a little.
• When the oil cools down a little, rub it well to flour.
• Add a little water at a time and knead stiff dough.
• Transfer the dough into a bowl, rub a little oil, cover and rest it for at least 30 minutes.
• Heat up a pan on medium heat.
• Add white sesame seeds, grated dry coconut, poppy seeds, and roast it well.
• When it beings to get a light golden color, turn off the gas.
• Transfer everything into a blender jar and blend it into powder.
• Heat up oil in a pan.
• Add cumin seeds and let them splutter.
• Add cinnamon, green cardamom, cloves, black peppercorns, onion and mix well.
• Fry until onion gets a nice golden color.
• Add tomato and fry well for about 3-4 minutes until tomato is cooked nice and soft.
• Add ginger-garlic paste, garam masala, red chili powder and fry everything for about 2 minutes.
• Add the fresh ground masala and mix well.
• Add water, salt and simmer for about 5 minutes.
• Mash boiled potato a little with hands and add.
• Add green peas and mix well.
• Simmer for 5-7 minutes more. Aloo kurma is all-ready.
• Take the puri dough and knead it once more to make it nice and smooth.
• Take a small portion of dough and make it smooth and even.
• Roll it into a chapatti, not too thick nor too thin.
• Do not use any dry flour while kneading but you can use oil if needed.
• Cut it into small puries with the help of a daba or a zakan and take off excess dough.
• Heat up oil in a pan.
• When the oil is enough hot drop puri in it and presses it a little.
• When puri gets nice golden color from the lower side, flip it over and fry well until the other side gets a nice golden color.
• Take the puri out, drain excess oil, and transfer it into a dish.
• Serve puri with kurma.