Aloo puri n puri halwa

Puri is an unleavened Indian bread which is commonly served at breakfast.I lone puris with potato curry and occasionally do prepare them at home. The proportion of whole wheat flour and plain flour used varies in each household. I use more atta flour than plain flour as I want it healthier. You can use the equal amount too. The dough of flour and salt is rolled out in a small circle  and deep fried in vegetable oil. While deep frying, it puffs up like a round ball because moisture in the dough changes into steam which expands in all directions. When it is golden-brown in color, it is removed and may be served with sweet halwa or potato curry.The potato curry varies according to each household. Some make it very thick while others prefer it with gravy.

Halwa puri is a part of traditional Indian and Pakistani cuisine. The dish consists of puri  bread with chana masala, along with halwa.It is actually prepared among the north Indians. Where else ,aloo puri is puri served with thick potato curry.Among south indians, the potato curry has more gravy to it compare to the northern side where the curry is thick.I am sharing today a simple recipe of aloo subzi or better known as potato curry .There are many versions of aloo subzi that I prepare at home, but this recipe is simple as well as tasty. This is as much as I can brief on today s’ dishes.Anyone who want to add more information ,by all means leave your thoughts in the comment column.

Puri (version 1)

(10 puris)

2 cups whole wheat flour(atta flour)

1 tbsp (heap)  plain flour

1 tsp (heap) fried suji/sooji (1 tbsp)

½ tsp of salt mix to ¾ cup of lukewarm water

1 tsp soft butter

2 tbsp milk(optional)

In a bowl, mix in atta flour ,plain flour and suji.Rub in the butter into the flours. Mix until well combined.Mix in milk(if using) and pour in stages the salt lukewarm water until the mixture becomes into a dough.Use enough water to make into a dough. Knead until soft.Add more whole wheat/atta flour if the dough is still wet. Roll each piece into a golf size ball and cover for 10 minutes. 

Roll out dough on a floured surface in a disk shape..Be generous in using the flour so that the flatten dough do not stick on the rolling board. You can also coat some oil on each dough and then roll them.If coated with oil, there is no need to have a floured surface. Place the discs in a single layer on a piece of baking parchment paper.

Heat about 2 to 3 cups of oil.Once the oil has faint shimmer of smoke, carefully drop in  one disk .As soon as it floats ,gently tap around the edges to encourage puffing.When it has puffed ,turn it over and fry the other side a few seconds.Drain on kitchen paper towel to drain excess oil. Do not be dishearten if the puris do not puff  fully. They always say the secret is on the rolling of the dough and the right temperature of the oil when frying. Practise makes perfect!

Serve with halwa or aloo subzi /potato curry or both!!

Aloo Subzi /Potato Curry

3 medium potatoes (boiled and peel of the skin)

1 in chopped ginger

1 medium size onions(chopped)

1 green chilli, sliced thinly

¼ tsp mustard seeds

¼ tsp cumin seeds

2 cloves

2 sprigs curry leaves

½ tsp turmeric powder

Salt to taste

Thickening

4 tbsp water

½ tsp corn flour

In a bowl, mash or crumble the potatoes into small parts with your hand.We want uneven bits and pieces therefore this is the one of the simplest method!!Leave aside.

In a wok,heat 1 tbsp oil, to it add mustard seeds.Once it start spluttering ,add in cumin seeds ,cloves and chopped onion.Saute until onion softens.Add in chopped ginger and green chillies.Saute for a minute.Add potatoes with 1 cup of water. To it ,add in turmeric powder and salt.Stir to combine.Leave to simmer for a few minutes.In between break the potatoes into smaller bits .You can add another ¼ cup of water  if desired at this stage. Thicken the gravy with corn flour mixture.Close fire and throw in the curry leaves. Dish out and serve with puri.

Sweet Halwa

150gm/1 cup fried sooji

1 tbsp cashewnuts(broken into small parts and fried in ghee)

1 tbsp sultanas (fried in ghee)

1 ½ cup of fresh milk

130gm sugar

30gm ghee

A pinch of yellow colouring

¼ tsp  cardamom powder

½  tsp rose water

In a low fire, heat the milk, to it add sugar and stir until dissolve.Once the sugar had dissolved , add in cardamom powder, ghee and colouring.Give a few stirs. Slowly add in the sooji and start stirring clock wise.Allow the sooji to cook in the milk.Once thicken , mix in cashewnuts and raisins. Finalise by adding in the rose water and close fire.You can place in  small moulds or just transfer the halwa in a bowl.
Serving : Place a puri on a plate , put the halwa in the centre. It’s a mixture of savoury and sweet . Njoy !!