Uttarakhand Puri Aloo Sabzi Festival Fried Bread Pahadi Celebration

Method

1. 1

   Make the aloo sabzi first so it stays hot: heat 2 tbsp oil.

2. 2

   Add cumin seeds — sizzle. Add asafoetida.

3. 3

   Add grated ginger. Stir. Add chopped tomatoes. Cook 6 minutes until soft. Add spices and salt. Cook 2 minutes. Add boiled potato cubes. Toss well. Add amchur. Add coriander. Keep warm over very low heat.

4. 4

   Make puri dough: knead wheat flour, salt and ghee with water into a firm smooth dough — firmer than chapati dough.

5. 5

   Cover and rest 15 minutes. Divide into 16 balls. Roll each into a 10 cm circle.

6. 6

   Heat oil in a deep pan to medium-high. Test with a small piece of dough — it should rise to the surface within 2 seconds.

7. 7

   Slide one puri into the oil. Press gently in the centre with a slotted spoon — it will puff up like a balloon.

8. 8

   Fry 20 to 30 seconds until golden below. Flip. Fry 20 seconds more.

9. 9

   Drain on paper towels. Keep warm while frying the rest.

10. 10

    Serve the hot puris immediately alongside the warm aloo sabzi.