Weekends and holidays, are days I make a leisurely brunch. My husbands fav dish of all time is Puri Alu, and he simply loves this version of khatta alu. I really wish there was a better word to describe khatta in english apart from sour and savory.. Though a decent amount of work goes into this brunch, its so well worth the response.
Usually dairy curd is used in this dish. It is substituted it with unsweetened soy/coconut/cashew milk and loads of dry mango powder (amchur). Apparently it tastes better than the same dish with curds! Make it in big quantities, so one round can go with puri's ( deep fried wheat based pancakes), and another round can be used for various stuffing's in sandwiches, chapattis, doasa's or as a starter with puri's used in pani puri. A totally popular starter at parties
Please visit us on recipes.ourfoodprint.com, for these recipes and many more!
Prep Time: 1 hour or so
Puri
My husband likes puri;s really crisp, so I add rava/semolina to the dough. Many make it with 'maida', but I use regular wheat.
2 cups wheat
2/3rd cups water
1/2 cup semolina
1 tsp peanut oil
salt to taste
Mix all the ingredients in a deep bowl and knead till it becomes into a soft firm dough. Make a ball of it and cover with a wet cloth. Let it set while you prepare the potatoes
Following is the recipe of the potato gravy:
Ingredients
6-7 large potatoes, chopped into big pieces
2 large onions,chopped into big pieces
1/2 tsp asofaetida/ hing
2 red chillies
5-6 curry leaves
3 large tomatoes,chopped into big pieces
2" grated ginger
6-7 cloves garlic crushed
3-4 tsps dried mango powder/amchur
1/2 cup unsweetened soy/coconut/cashew milk
1 tbsp oil ( I use rice bran oil for this dish)
Coriander leaves to garnish
Crush together
1 star aniseed
4 cloves
1 1/2" stick of cinnamon
Masala Powder: slow roast the following, and grind till fine
3 red chillies
2 tsp coriander seeds
1 1/2 tsp jeera seeds
2 1/2 heaped tsp dried pomegranate seeds
6 curry leaves
1 tsp khus khus
Heat oil in a thick bottomed vessel on a medium flame. I prefer the cooker
Add the crushed spices and let it heat through, spread it around the base of the vessel.
Add the onions and fry till it turns pink
Add the ginger, red chillies and curry leaves and garlic, fry for a minute.
Then add the hing powder, mix well. At this point it starts smelling divine..
Now put in the potatoes, and let it fry till it slighlty browns
Add the tomatoes, mix well and let it fry till the tomato's skin starts peeling a bit.
Add 3/4th of the ground masala powder, 1 tsp amchur powder and salt. Mix well.
Add 1 cup of water or enough to cover the potatoes, cover and leave on medium flame till potatoes are cooked. If its a cooker wait for a couple of whistles to go off.
Remove lid and check salt. Add more if required.
Keep the dish on a low flame and add the coconut milk, second tsp of amchur and balance ground masala. I usually taste it at this point, and if I feel its not khatta enough or is too spicy, I add another spoon of amchur or more milk if required. Let it cook till semi dry.
Remove from flame and garnish with lots of finely chopped coriander leaves and 1-2 minced green chillies.
Puris
Take the dough and knead it a bit again.
Make small balls of the dough and roll out into 6" circles and
Heat enough oil to deep fry.
Add the circles one at a time, and hold it down till it puffs. Turn it around and fry till brownish.
Removing from pan and drain the excess oil by placing the puri's on kitchen paper.
Serve hot with the Khatta alu.
Usually dairy curd is used in this dish. It is substituted it with unsweetened soy/coconut/cashew milk and loads of dry mango powder (amchur). Apparently it tastes better than the same dish with curds! Make it in big quantities, so one round can go with puri's ( deep fried wheat based pancakes), and another round can be used for various stuffing's in sandwiches, chapattis, doasa's or as a starter with puri's used in pani puri. A totally popular starter at parties
Please visit us on recipes.ourfoodprint.com, for these recipes and many more!
Prep Time: 1 hour or so
My husband likes puri;s really crisp, so I add rava/semolina to the dough. Many make it with 'maida', but I use regular wheat.
2 cups wheat
2/3rd cups water
1/2 cup semolina
1 tsp peanut oil
salt to taste
Mix all the ingredients in a deep bowl and knead till it becomes into a soft firm dough. Make a ball of it and cover with a wet cloth. Let it set while you prepare the potatoes
Following is the recipe of the potato gravy:
2 large onions,chopped into big pieces
1/2 tsp asofaetida/ hing
2 red chillies
5-6 curry leaves
3 large tomatoes,chopped into big pieces
2" grated ginger
6-7 cloves garlic crushed
3-4 tsps dried mango powder/amchur
1/2 cup unsweetened soy/coconut/cashew milk
1 tbsp oil ( I use rice bran oil for this dish)
Coriander leaves to garnish
Crush together
1 star aniseed
4 cloves
1 1/2" stick of cinnamon
Masala Powder: slow roast the following, and grind till fine
3 red chillies
2 tsp coriander seeds
1 1/2 tsp jeera seeds
2 1/2 heaped tsp dried pomegranate seeds
6 curry leaves
1 tsp khus khus
Heat oil in a thick bottomed vessel on a medium flame. I prefer the cooker
Add the crushed spices and let it heat through, spread it around the base of the vessel.
Add the onions and fry till it turns pink
Add the ginger, red chillies and curry leaves and garlic, fry for a minute.
Then add the hing powder, mix well. At this point it starts smelling divine..
Now put in the potatoes, and let it fry till it slighlty browns
Add the tomatoes, mix well and let it fry till the tomato's skin starts peeling a bit.
Add 3/4th of the ground masala powder, 1 tsp amchur powder and salt. Mix well.
Add 1 cup of water or enough to cover the potatoes, cover and leave on medium flame till potatoes are cooked. If its a cooker wait for a couple of whistles to go off.
Keep the dish on a low flame and add the coconut milk, second tsp of amchur and balance ground masala. I usually taste it at this point, and if I feel its not khatta enough or is too spicy, I add another spoon of amchur or more milk if required. Let it cook till semi dry.
Remove from flame and garnish with lots of finely chopped coriander leaves and 1-2 minced green chillies.
Puris
Take the dough and knead it a bit again.
Make small balls of the dough and roll out into 6" circles and
Heat enough oil to deep fry.
Add the circles one at a time, and hold it down till it puffs. Turn it around and fry till brownish.
Removing from pan and drain the excess oil by placing the puri's on kitchen paper.
Serve hot with the Khatta alu.
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