Stuffed Aaloo Poori

• Servings: 3-4
• Making dough time: 5 minutes.
• Making stuffing time: 15-16 minutes.
• Rolling time: 1-2 minutes(each).
• Frying time:3-4 minutes(each batch).
• Total time: 27 minutes.

This is the season of balmy winters with foggy mornings yet my kitchen is warm with the preparation of rich and crispy stuffed potato fried breads.

Honestly although this is the variation of the traditionally prepared Aaloo Poori but trust me when I say this, I mean it that it comes out to be much more delicious. So much so, that you will simply want to prepare it as a feast to enjoy these winters. This will turn out to be a universal favorite in your family, relished by the youngest to oldest with its soft flaky and crispy texture.

Enjoy this recipe to beat the bitter cold winters.

Ingredients:

For dough:

• Atta (wheat flour): 1 cup
• Maida (refined flour): 1 cup
• Ghee: 2 tablespoon (for moin that is put it into dough itself).
• Onion seed: half teaspoon
• Carom seed: half teaspoon
• Salt: half teaspoon.
• Ghee/ cooking oil: for deep frying
• For stuffing:
• Potato: 400- 500 gm
• Onion: 1 no. (Medium size)
• Ginger: 2” pieces
• Mint leaves: 50 gm
• Mustard seed: ½ teaspoon
• Cumin seed: 1 teaspoon
• Fennel seed: 1 teaspoon
• Green chilly: 4-5 no.
• Salt: 1 teaspoon
•  Chilli powder: ½ teaspoon
• Dry mango powder: ½ teaspoon
• Kala namak (black rock salt): ½ teaspoon
• Garam masala powder: ½ teaspoon
• Mustard oil: 1 tablespoon

For making dough:

1. Take a wide vessel; pour Aatta, Maida 2 tablespoon ghee, onion seed, carom seed and salt. Mix well by rubbing between palms.
2. Add water in small quantity and knead them, if required, put some more water till the dough becomes soft (The dough can be made in food processor also, cover and Keep aside, to be used after 10-20 minutes.

For making stuffing:

1. Heat 1 tablespoon of oil in a fry pan.
2. Add cumin seed, fennel seed and mustard seed, when it turns brown, and add chopped green chili, ginger and onion.
3. Stir it, saute on low flame till changing colour. Add chopped potato and fry it on medium flame, lower the flame. Stir occasionally; Fry until it is half done, (About 5-7 minutes)
4. Add salt, chilli powder and turmeric powder Fry for 3-4 minutes or till they are done.
5. Add chopped mint leaves, dry mango powder, and Garam masala; stir fry for couple of minutes, Keep aside .Now stuffing is ready.
6.  Divide stuffing into 8 parts and make ball.

Method:

1. Divide dough into parts: make big lemon size balls; roll the ball in 2-3 inch diameter circle.
2.  Place 2 tablespoon stuffing in the centre of the circle: fold it and seal the edges, by pleating.
3. Fold the edges into the centre and joint properly: now press this ball slightly with the help of palm.
4. Again roll this ball into the wheat flour, roll this ball with the help of rolling pin gently, till the 2-3 inch dia. Now raw poori is ready.
5. Heat oil in a fry pan on maximum flame (to check if oil is ready or not, put a little piece of dough in the oil it should come up slowly.
6. Deep fry the poori on high flame: after they start to puff slowly turn over, fry till it becomes golden brown(about 3-4 minutes each batch).

Stuffed Aaloo Poori by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.