Best 3 Potato Puri Recipes

POTATO PURI

Steps:

• Dissolve yeast in 1tsp water.
• Mix twoflours,salt,ajwain together.
• Mix dissolved yeast and yoghurt and add to the flour.
• Add mashed potatoes,coriander,sesame seeds,green chilli,ginger,mint one by one.
• Knead thoroughly all ingredients to fine&soft dough.
• Cover the dough with a musline cloth,let it ferment for ½ hour or the dough should be double sized.
• Knead again without any lumps and make puris.
• Roll them little thicker than normal puris.
• Otherwise they can not get puffness.
• Deep fry to golden brown colour&serve hot with coconut chutney (raita) or any other raita Knead again.

PANI PURI

Steps:

• For the green mango water: Combine the green mango, chilies, cilantro, mint, lime juice and 1/2 cup water in a food processor. Blend until smooth. Pour into a large bowl and add the cumin, black salt, 1 1/2 teaspoons sea salt and 3 cups water. Whisk to combine. Add sugar to taste (this will depend on the sweetness of the green mango).
• For the potato filling: Put the soaked black chickpeas in a small saucepan and fill the pan halfway with cold water. Stir in a pinch of baking soda and 1 teaspoon sea salt. Bring to a boil over medium heat then reduce the heat to maintain a strong simmer and cook until the chickpeas are tender, about 45 minutes.
• Meanwhile, put the potatoes into a small pot and cover with cold water. Bring to a boil then reduce the heat to maintain a strong simmer. Cook until the potatoes are fork-tender, about 20 minutes.
• Drain the chickpeas and potatoes and allow to cool slightly. The cooked chickpeas should yield about 1/4 cup. Peel the potatoes then mash with a potato masher until coarsely mashed. Add the chickpeas, cilantro, cumin, black salt, chili powder, lime juice and 1/2 teaspoon sea salt and stir to combine. Taste and adjust salt.
• For assembly: Put a rack in the center of the oven and preheat to 225 degrees F. Put the pani puri shells on a baking sheet and bake until crispy (you don't want the shells to brown at all), 3 to 5 minutes.
• To eat: One at a time, crack a small hole on top of the thinner side of a pani puri shell then add 1 teaspoon of the potato mixture and 1 1/2 tablespoons of the green mango water. Pop the whole pani puri in your mouth in one shot. Eat the assembled pani puris as you make them since they will become soggy if they sit at all.

PURIS WITH POTATO MASALA (ALU PURI)

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• To serve, warm the potato masala through and eat it with the puris alongside.