Puri with Aloo Kura

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.

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.

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.

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.

Gently add the cubed boiled potatoes to the pan. Toss carefully to coat the potatoes evenly with the masala without mashing them.

Cover the pan and let it cook on low heat for 3-4 minutes. This allows the potatoes to absorb the flavors of the masala. Stir gently once in between.

Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.