This is a typical Bengali dish cooked , eaten and served, nth times in their whole life span and they never get tired of it —— 🙂
It is served as a breakfast , lunch, dinner , snack , when people come over , in festivals , as a comfort food, days when you think you will go veg, and what not —- the list goes on and if you ask me personally I can have it any time of the day , week , month or year. We Bengalis actually don’t need any excuse for having it and to tell you it is the most simplest recipe to make.
Star Ingredient ——
Main Ingredient :
For Poori —
- 500 gm of Maida (All Purpose Four)
- 2 teaspoon of Vegetable oil
- A pinch of Salt
For Alu Sabzi—-
- 5 to 6 big sized potato
- 1 teaspoon of mustard seeds
- 1 teaspoon of cumin seeds
- 3 to 4 whole red chilies
- 1 teaspoon of turmeric powder
- Few sprigs of curry leaves
- 1 teaspoon of ginger julienes
- Salt to taste
- A pinch of hing (asafoetida)
- Coriander leaves for garnishing
Poori —- (Preparation of dough)
Add flour , salt and oil in a large bowl. Mix well in order to incorporate all the oil into the flour . Add some water little at a time and knead to make a dough. Add a little bit of oil on top , cover it and leave it for at least 10 to 15 mins.
After resting time, knead the dough once again to smoothen it out. Now make smooth small balls out of it. Flatten it between your palms, roll it out with a rolling-pin into 2-3 inch diameter circle. Roll a few puris and keep them aside , don’t forget of cover them with a kitchen napkin.
Heat the oil in medium heat in a skillet for deep-frying. Slide one at a time the puris and press it gently with a wooden spatula on one side , it will help the puri to puff up. when one side is lightly brown coloured , flip it on the other side. Fry the other side until light brown in colour. Remove all the puris on a plate lined with napkin. Fry all the puris in the same way.
Aloo Sabzi ——–
Boil the potatoes and then cut into small cubes. keep it aside. Heat oil in a frying pan, add the mustard seeds, cumin seeds, curry leaves . When it starts spluttering add in the sliced onions. Fry them for sometime until it takes a golden brown colour, put in some ginger julienes , green chilies, hing and turmeric powder. Saute it for 4 to 5 sec.
Add in the boiled potato and mix it well with all the spices. Then turn off the heat , add some freshly squizzed lemon juice and coriander leaves on top of it .
Your Puri Sabzi is ready to eat.