Pushkar Aloo Poori Temple Town Pilgrimage Food

Ingredients

• For the puri:
• 2 cups wheat flour, 1 tbsp oil, a pinch of salt
• water — about 3/4 cup, oil for frying
• For the no-onion no-garlic aloo:
• 4 medium potato — boiled, peeled and roughly mashed
• 2 tbsp oil or ghee
• 1 tsp cumin seeds, 1/4 tsp asafoetida
• 1/4 tsp turmeric, 1 tsp red chilli powder, 1 tsp coriander powder
• 1 tsp ginger paste (garlic is not used)
• 1 tomato — finely chopped (optional — some Pushkar vendors use, some do not)
• 1 tsp amchur, salt
• coriander leaves

Method

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. Heat oil for tempering: Heat 2 tbsp oil or ghee in a pan. Add cumin seeds — crackle. Add asafoetida — stir 5 seconds.
3. Add ginger paste: Add ginger paste — stir 30 seconds.
4. Add tomato if using: Add tomato. Cook 3 minutes until soft.
5. Add spice powders: Turn low. Add turmeric, red chilli powder and coriander powder. Stir 2 minutes.
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. Scatter coriander: Add fresh coriander leaves.
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. Drain puris.
10. Serve: Place 3 puris alongside a bowl of the no-onion, no-garlic aloo. Serve immediately while puris are hot and puffed.
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.