Puri and Dahi Aloo Recipe


For Poori:

Kuttu atta (buckwheat flour) – 200 g

Boil potato, mashed – 2

Sendha namak (rock salt) – 2 pinch

Desi ghee for frying

For Dahi Aloo:

Boiled potatoes (small dices) – 4

Curd – 2 cups

Atta – 1 tsp

Ginger (chopped) – ½ tsp

Mathania dried red chilli – 2

Sendha namak (rock salt) – to taste


For The Puri:

Sieve the flour in a bowl with the help of a flour siever. Add boiled mashed potato and salt, and mix it together. Make a soft dough; keep it aside for 30 minutes to rest the dough. Cut small balls (peda) from the dough and flatten it in a round shape. Deep fry the poori in hot ghee and serve hot.

For The Dahi Aloo:

Soak and grind the chilli with a little amount of water to make a fine paste. Take a bowl, mix the Atta and 1 tsp of red chilli paste with the curd. Strain the mixture through a stainer. Heat ghee in a pan. Add chopped ginger and potatoes and fry for a minute. Add the curd and atta mixture and let it boil. Add sendha namak. Remove from heat.

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