Aloo Suji Ki Khasta Poori Recipe | Crispy Indian Semolina Potato Puris
This recipe yields crispy and flavorful puris made with semolina, potatoes, and spices. The dough is prepared with hot water and allowed to rest before rolling out and frying until golden and crispy.
Ingredients
- ½ cup fine suji semolina
- 1 cup hot water
- 1 teaspoon jeera cumin seeds
- 1 teaspoon ajwain carom seeds
- 1 chopped green chilli
- 1 teaspoon salt
- 2 tablespoons chopped hara dhania cilantro
- 2 medium potatoes boiled and grated
- 1 cup atta whole-wheat flour
- Oil for deep-frying puris as needed
- Oil for greasing hands as needed
- Dry flour for dusting as needed
Instructions
- In a bowl, combine the hot water and suji. Stir to make it smooth and lump-free. Cover with a damp cloth and let it rest for 20 minutes.
- After 20 minutes, add the jeera, ajwain, chopped green chilli, salt, cilantro, and grated boiled potatoes to the suji mixture. Mix well.
- Gradually add the whole wheat flour and knead until a smooth dough is formed. If the dough is too soft, add more atta as needed. Cover the dough and let it rest for 10 minutes.
- Divide the dough into small portions. Dust with dry flour and roll each portion into 4- to 5-inch round puris.
- Heat oil in a deep frying pan over medium-high heat. Fry the puris one by one until they are crisp and golden on both sides.
- Remove the puris from the oil and place them on paper towels to drain excess oil.
- Serve the hot aloo suji puris with tomato, onion, mint raita, and mango pickle for a delightful meal. Enjoy!
Notes
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