Mutton Keema Masala, Puri and Aloo Matar Sabzi

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

• 400 g Potatoes (About 3 medium, peeled and cubed into 1-inch pieces)
• 1 cup Green Peas (Fresh or frozen)
• 1 large Onion (Finely chopped)
• 1 cup Tomato Puree (From about 2-3 large tomatoes)
• 1 tbsp Ginger-Garlic Paste
• 2 pcs Green Chili (Slit lengthwise)
• 2 tbsp Vegetable Oil
• 1 tsp Cumin Seeds
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 1.5 tsp Coriander Powder
• 0.75 tsp Garam Masala
• 1.25 tsp Salt (Adjust to taste)
• 1.5 cup Water (For the gravy)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Sauté Aromatics

   • Heat oil in a pressure cooker or a heavy-bottomed pan over medium heat.
   • Add the cumin seeds and allow them to splutter for about 30 seconds until fragrant.
   • Add the finely chopped onion and sauté for 5-7 minutes, stirring occasionally, until they become soft and golden brown.
   • Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw smell disappears.
2. 2

   Build the Masala Base

   • Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Stir for 30 seconds to toast the spices without burning them.
   • Pour in the tomato puree and add the salt. Mix well.
   • Increase the heat to medium and cook the masala for 6-8 minutes, stirring frequently, until it thickens and you see oil separating from the sides.
3. 3

   Add Vegetables and Pressure Cook

   • Add the cubed potatoes and green peas to the masala. Stir gently for 2 minutes to coat the vegetables evenly.