Aloo Puri

Nutrition values are AI-estimated based on ingredients.

• 4 potatoes
• 1-1/4 cup gram flour
• 1/4 tsp turmeric powder
• 1/2 tsp red chili powder
• 2 green chillies, finely chopped
• 2 tsp fresh coriander, chopped
• Salt to taste
• Water as needed
• 1/8 tsp baking soda
• 2 tsp hot oil
• Cooking oil for deep frying
• A few whole green chillies

1. 1Peel the raw potatoes.
2. 2Thinly slice the peeled potatoes into uniform rounds using a mandoline slicer.
3. 3Place the thin potato slices into a bowl of water to rinse off excess starch.
4. 4Remove potato slices from water and gently pat them dry on a clean cloth or paper towel.
5. 5Sift gram flour into a clear glass bowl.
6. 6Add turmeric powder, red chili powder, finely chopped green chillies, chopped fresh coriander, and salt to the sifted gram flour.
7. 7Gradually pour water into the dry ingredients and vigorously whisk to form a smooth, lump-free batter of medium-thick consistency.
8. 8Add hot oil and baking soda to the batter, then whisk further to incorporate and ensure a light, airy texture.
9. 9Individually dip each dried potato slice into the prepared batter, ensuring it is fully coated.
10. 10Carefully drop the coated potato slices into a pot of preheated hot cooking oil for deep frying.
11. 11Add a few whole green chillies to the hot oil to fry alongside the puries.
12. 12Fry the puries until golden brown and crispy on both sides, flipping as needed.
13. 13Remove the cooked puries from the oil with a slotted spoon to drain excess oil.
14. 14Serve the Batata Puri hot with chopped red onions and yellow Kadhi.

These instructions are our analysis of the original video. Watch on YouTube →