Keema Matar, Puri and Dum Aloo

Ingredients

• 2 cup Atta (Also known as whole wheat flour.)
• 2 tbsp Rava (Use fine semolina (sooji) for extra crispiness.)
• 1 tsp Salt (Adjust to taste.)
• 1 tbsp Ghee (Can be substituted with a neutral oil.)
• 0.75 cup Lukewarm Water (Add gradually as needed to form a stiff dough.)
• 3 cup Vegetable Oil (For deep frying. Use a high smoke point oil like canola or sunflower.)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the atta, rava, and salt. Whisk to mix everything evenly.
   • Add the ghee to the flour mixture. Using your fingertips, rub the ghee into the flour until it resembles coarse breadcrumbs. This process, known as 'moin', is key for a flaky texture.
   • Gradually add lukewarm water, a little at a time, while mixing. Knead to form a stiff and firm dough. It should be noticeably tighter than a chapati dough to prevent it from absorbing too much oil during frying.
2. 2

   Knead and Rest the Dough

   • Transfer the dough to a clean work surface and knead for 5-7 minutes until it is smooth and firm.
   • Cover the dough with a damp cloth or place it in a container with a lid. Let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which makes rolling easier and the puris softer inside.
3. 3

   Shape and Roll the Puris

   • After resting, knead the dough again for one minute to make it smooth.
   • Divide the dough into 16-20 small, equal-sized balls. Roll each ball between your palms until smooth and crack-free.
   • Lightly grease your rolling pin and rolling surface with a drop of oil. Avoid using dry flour for dusting, as it can burn in the hot oil and affect its quality and color.
   • Take one dough ball and roll it into an even circle, about 3-4 inches in diameter and 2-3 mm thick. Ensure the thickness is uniform to help it puff up perfectly.
4. 4

   Fry the Puris

   • Heat the oil for deep-frying in a kadai or deep pan over medium-high heat. The ideal temperature is 180-190°C (355-375°F). To test, drop a tiny piece of dough into the oil; it should sizzle and rise to the top quickly without changing color too fast.
   • Gently slide a rolled puri into the hot oil. It will sink briefly before floating to the surface.
   • Using a slotted spoon, gently press down on the center of the puri as it fries. This pressure helps trap steam inside, causing it to puff up beautifully.
   • Once puffed (this takes about 10-15 seconds), flip it over and fry the other side for another 10-15 seconds until it's a light golden brown.
   • Fry one or two puris at a time to maintain the oil temperature and avoid overcrowding the pan.
5. 5

   Drain and Serve

   • Remove the fried puri with the slotted spoon, allowing excess oil to drip back into the pan.
   • Place the puris on a wire rack or a plate lined with paper towels to drain any remaining oil.
   • Repeat the frying process for all the dough balls.
   • Serve immediately while hot and puffy with your favorite accompaniments like Aloo Sabzi, Chole, or Shrikhand.

Ingredients

• 500 g Baby Potatoes (About 20-25 potatoes)
• 1 tbsp Salt (For boiling potatoes)
• 1 cup Vegetable Oil (For deep frying potatoes and onions)
• 1 tbsp Ghee (For the gravy)
• 220 g Onion (About 2 medium, thinly sliced)
• 350 g Tomato (About 3 medium, pureed)
• 15 g Cashew Nuts (About 12-15 cashews, soaked in warm water)
• 0.5 cup Curd (Whisked until smooth, at room temperature)
• 1.5 tbsp Ginger Garlic Paste
• 1 pc Bay Leaf
• 1 inch Cinnamon Stick
• 4 pcs Cloves
• 3 pcs Green Cardamom (Slightly crushed)
• 1.5 tsp Kashmiri Red Chilli Powder
• 0.5 tsp Turmeric Powder
• 1.5 tsp Coriander Powder
• 1 tsp Cumin Powder
• 0.75 tsp Garam Masala
• 0.5 tsp Sugar (To balance flavors)
• 1 tbsp Kasuri Methi (Crushed between palms)
• 2 tbsp Fresh Cream (For garnish)
• 2 tbsp Coriander Leaves (Chopped, for garnish)
• 1.5 cup Water (Warm, adjust as needed)

Instructions

1. 1

   Prepare the Potatoes

   • Wash the baby potatoes. Boil them in water with 1 tbsp of salt until just cooked but still firm (a knife should go in with slight resistance), about 10-12 minutes. Alternatively, pressure cook for 1 whistle.
   • Drain the potatoes, let them cool slightly, and then peel the skin off.
   • Using a fork or skewer, prick each potato deeply all over. This is crucial for absorbing the gravy.
2. 2

   Fry Potatoes and Prepare Pastes

   • Heat 1 cup of oil in a kadai over medium-high heat. Carefully add the pricked potatoes and fry for 6-8 minutes, until they are golden brown with a slightly crisp outer layer. Remove with a slotted spoon and set aside on a paper towel.
   • In the same hot oil, fry the thinly sliced onions until they turn deep golden brown and crisp (this is called 'birista'). Remove and drain on a paper towel. Once cool, grind them into a coarse paste without adding water.
   • Drain the soaked cashews and grind them with 2-3 tablespoons of water to a very smooth, fine paste. Set aside.
3. 3

   Cook the Gravy Base

   • In a heavy-bottomed pan or handi, heat 1 tbsp ghee and 2 tbsp of the leftover oil from frying. Add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for 30-40 seconds until fragrant.