Aloo Ki Sabzi & Puri Recipe | Village Food Secrets

Step 1: Prepare the Puri Dough

In a large mixing bowl, combine 1 cup semolina, 1 cup chickpea flour, 1/2 tsp salt, 1/2 tsp cumin seeds, 1/2 tsp red chili flakes, and 1/4 tsp turmeric powder. Add 1/4 cup chopped fresh curry leaves. Gradually add water and knead until a firm dough forms. Add 1 tbsp cooking oil and knead again until smooth and elastic. Cover the dough with a cloth and let it rest.

Step 2: Prepare and Fry the Potatoes

Peel approximately 1 kg of small potatoes using a knife. Wash the peeled potatoes thoroughly under running water. Light a wood fire in the tandoor. Place a deep pot on the tandoor and add 2-3 cups of cooking oil. Once the oil is hot, carefully add the peeled potatoes and deep fry until they are golden brown and cooked through. Remove the fried potatoes from the oil and set aside in a separate bowl.

Step 3: Prepare the Potato Curry Base

Place a clean pot on the tandoor. Add 1/4 cup cooking oil. Once hot, add 1 tsp cumin seeds and let them splutter. Add 1 tbsp ginger-garlic paste and sauté until fragrant. Stir in 1 cup tomato puree and cook until the oil separates. Add 1 tsp turmeric powder, 1 tsp red chili powder, 1 tbsp coriander powder, 1 tbsp dried fenugreek leaves, and 1 tsp salt. Mix well. Stir in 1/2 cup yogurt and continue to cook, stirring constantly to prevent curdling, until the curry thickens and the oil separates.

Step 4: Simmer the Potato Curry

Add the previously fried potatoes to the prepared curry base. Mix gently to coat the potatoes evenly with the sauce. Cover the pot with a lid and let it simmer on low heat for 10-15 minutes, allowing the flavors to meld.

Step 5: Roll and Fry the Puris

Take the rested dough and knead it again briefly. Divide the dough into small, equal portions. Roll out each portion into a small, round flatbread (puri) using a rolling pin. Place a deep pot with cooking oil on the tandoor and heat until very hot. Carefully slide one rolled puri into the hot oil. Gently press down with a slotted spoon to help it puff up. Flip and fry until golden brown on both sides. Remove and drain excess oil. Repeat with the remaining dough portions.

Step 6: Serve the Meal

Serve the hot Aloo Ki Sabzi (potato curry) on a platter. Arrange the freshly fried puris alongside. Garnish with sliced cucumber, red onion, and a side of pickle. Enjoy the traditional meal.

• Ensure the oil is hot enough before frying potatoes and flatbreads to achieve a crispy texture.

• Knead the dough thoroughly until smooth and elastic for soft puris.

• Adjust spices according to your taste preference.

• Add other vegetables like peas or cauliflower to the potato curry.

• Experiment with different flours for the flatbreads, such as whole wheat flour.