Matar Paneer, Puri and Aloo Rasedar

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 Potato (about 4 medium, boiled, peeled, and crumbled)
• 2 tbsp Mustard Oil
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida
• 2 medium Onion (finely chopped)
• 1 tbsp Ginger Garlic Paste
• 2 whole Green Chili (slit lengthwise)
• 3 medium Tomato (ripe, pureed)
• 0.5 tsp Turmeric Powder
• 1 tsp Kashmiri Red Chili Powder (adjust to taste)
• 1.5 tsp Coriander Powder
• 3 cup Hot Water
• 1.25 tsp Salt (or to taste)
• 0.75 tsp Garam Masala
• 0.5 tsp Dried Mango Powder (also known as Amchur)
• 2 tbsp Cilantro (freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Masala Base

   • Heat mustard oil in a kadai or heavy-bottomed pan over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds.
   • Add the asafoetida, followed immediately by the finely chopped onions.
   • Sauté the onions for 6-8 minutes, stirring occasionally, until they turn soft and light golden brown.
   • Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
   • Stir in the turmeric powder, Kashmiri red chili powder, and coriander powder. Cook for 30 seconds.
   • Pour in the tomato puree. Mix well and cook the masala for 8-10 minutes, stirring frequently, until it thickens and you see oil separating from the sides.
2. 2

   Combine and Simmer the Curry

   • Add the hand-crumbled boiled potatoes to the cooked masala. Gently stir for 1-2 minutes to coat the potatoes well with the spices.
   • Pour in 3 cups of hot water and add salt. Stir everything together.
   • Bring the curry to a rolling boil, then reduce the heat to low. Cover the pan and let it simmer for 10-12 minutes. This step is crucial for the potatoes to absorb all the flavors.