Aloo Puri with Dry Black Chickpeas

Instructions

1. 1

   Prepare the Puri Dough (15 minutes)

   • In a large mixing bowl, combine the whole wheat flour, semolina, carom seeds, and 0.75 tsp of salt.
   • Add 1 tbsp of oil and mix it into the flour with your fingertips until it resembles coarse breadcrumbs. This process, called 'moyan', helps make the puris crisp.
   • Gradually add water, a little at a time, and knead to form a stiff and firm dough. It should be tighter than a standard chapati dough.
   • Cover the dough with a damp cloth and let it rest for at least 20-30 minutes. This resting period is crucial for the gluten to relax, making the puris soft and easy to roll.
2. 2

   Prepare the Potatoes (5 minutes)

   • While the dough rests, boil the potatoes until they are fork-tender. You can pressure cook them for 2-3 whistles or boil them in a pot for about 20 minutes.
   • Once cool enough to handle, peel the potatoes. Using your hands, gently crumble them into coarse, uneven chunks. Avoid mashing them smoothly, as the rustic texture is key to this dish.
3. 3

   Cook the Aloo Sabzi (15 minutes)

   • Heat 2 tbsp of oil in a kadai or heavy-bottomed pan over medium heat. Once hot, add the cumin seeds and let them splutter.
   • Add the asafoetida, followed immediately by the finely chopped onion. Sauté for 4-5 minutes until the onions become soft and translucent.
   • Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
   • Add the tomato puree along with the turmeric powder, red chili powder, and coriander powder. Cook this masala mixture, stirring occasionally, for 5-7 minutes until it thickens and you see oil separating at the edges.
   • Add the crumbled potatoes and 1 tsp of salt. Gently mix for a minute to coat the potatoes well with the masala.
   • Pour in 2 cups of hot water, stir well, and bring the curry to a boil. Reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes. This allows the potatoes to absorb the flavors.
   • Turn off the heat. Stir in the garam masala and garnish with freshly chopped coriander leaves. Keep the sabzi covered and warm.
4. 4

   Fry the Puris (15 minutes)

   • Heat the oil for deep frying in a kadai over medium-high heat. To check if the oil is ready, drop a tiny piece of dough into it. If it sizzles and rises to the surface quickly without browning too fast, the temperature is perfect.
   • Knead the rested dough for one more minute. Divide it into 16-20 small, equal-sized balls.
   • Take one ball and lightly grease your rolling pin and surface with a drop of oil. Avoid using dry flour for dusting, as it can burn in the oil.
   • Roll the ball into a circle about 4 inches in diameter, keeping the thickness even.
   • Gently slide the rolled puri into the hot oil. It will sink and then float up. As it rises, use the back of a slotted spoon to gently press down on the center. This pressure helps it puff up beautifully.
   • Fry for about 30-40 seconds, then flip it over. Fry the other side until it's golden-brown and crisp.
   • Remove the puri, allowing excess oil to drain back into the kadai. Place it on a wire rack or a plate lined with paper towels.
   • Repeat the process for the remaining dough balls, frying one puri at a time.
5. 5

   Serve

   • Serve the hot, puffed puris immediately with the warm alolo sabzi. This dish is best enjoyed fresh.