Pushkar Aloo Poori Temple Town Pilgrimage Food

Method

1. 1

   Make the puri dough: Combine flour, oil and salt. Add water to form a medium-stiff dough. Knead 5 minutes. Rest 15 minutes.

2. 2

   Heat oil for tempering: Heat 2 tbsp oil or ghee in a pan. Add cumin seeds — crackle. Add asafoetida — stir 5 seconds.

3. 3

   Add ginger paste: Add ginger paste — stir 30 seconds.

4. 4

   Add tomato if using: Add tomato. Cook 3 minutes until soft.

5. 5

   Add spice powders: Turn low. Add turmeric, red chilli powder and coriander powder. Stir 2 minutes.

6. 6

   Add roughly mashed potato: Add the potato. Mix vigorously — the potato partially blends into the spiced base. Add amchur, salt and 1/4 cup water. Stir. The aloo should be medium-thick, slightly tangy.

7. 7

   Scatter coriander: Add fresh coriander leaves.

8. 8

   Roll and fry puris: Divide dough into 12 balls. Roll each into a thin round about 12 cm. Heat oil on medium-high. Fry each puri pressing down with a slotted spoon until puffed — 20 to 30 seconds per side.

9. 9

   Drain puris.

10. 10

    Serve: Place 3 puris alongside a bowl of the no-onion, no-garlic aloo. Serve immediately while puris are hot and puffed.

11. 11

    Note: Pushkar is one of the five most sacred pilgrimage towns in India — the only existing temple to Lord Brahma is located here. The town has a strict prohibition on non-vegetarian food, alcohol, onion and garlic within its boundaries, making the entire Pushkar food culture a sattvic one. All dhabas and restaurants in Pushkar follow these rules. The pilgrim dhaba food of Pushkar — puri with simple aloo prepared without onion and garlic — represents the cooking philosophy that has fed pilgrims for centuries.