SURATI FAMOUS ALOO PURI AND SEV PURI RECIPE | INDIAN STREET FOOD | STARTER SNACKS😋 | IFTAR RECIPE скачать в хорошем качестве

SURATI FAMOUS ALOO PURI AND SEV PURI RECIPE | INDIAN STREET FOOD | STARTER SNACKS😋 | IFTAR RECIPE

Sev Puri & Surat Ki Famous Aloo Puri Recipe Ingredients: For the Puri: 2 cups all-purpose flour 1 tsp salt 1 tsp carom seeds (ajwain) 5 tbsp oil Water (as needed) For Ragda (Gravy): 1 cup green chickpeas (hara chana/harbara/choliya) – soaked overnight 2 medium-sized potatoes – peeled & cubed 1 tsp salt 1 tsp turmeric powder 1 glass water For Tadka (Tempering): 2-3 tbsp oil 1 tsp cumin seeds 2 medium onions – finely chopped 2 green chilies – chopped 2 medium tomatoes – finely chopped 1 tsp turmeric powder 1 tbsp red chili powder 1 tsp cumin-coriander powder 1 tsp chaat masala Salt to taste 1 tsp garam masala 1-2 glasses water (to adjust consistency) For Assembling: Green chutney (coriander-mint chutney) Sweet tamarind chutney (imli ki chutney) Finely chopped onions Sev (thin crispy chickpea noodles) Step-by-Step Instructions: Step 1: Prepare the Puri 1. In a mixing bowl, combine all-purpose flour, salt, and carom seeds. 2. Add oil and mix well until the flour has a crumbly texture. 3. Gradually add water and knead into a smooth, firm dough. Cover and rest for 15-20 minutes. 4. Divide the dough into two equal portions—one for Aloo Puri and the other for Sev Puri. Step 2: Roll & Fry the Puri 1. Lightly dust the surface with flour and roll out a large roti. 2. Use a round cutter or a small bowl to cut out small puris. 3. For Aloo Puri: Heat oil in a pan. Fry puris for about 1 minute per side until slightly puffed but not crispy or golden brown. Remove and set aside. 4. For Sev Puri: Poke holes in the puris with a fork (to prevent puffing). Fry in hot oil until crispy and golden brown. Remove and let them cool. Step 3: Prepare the Ragda (Gravy) 1. In a pressure cooker, add soaked green chickpeas, potatoes, salt, turmeric powder, and 1 glass water. 2. Cook for 3-4 whistles or until the chickpeas and potatoes are soft. Mash slightly. Step 4: Prepare the Tadka (Tempering) 1. Heat oil in a pan and add cumin seeds. Let them splutter. 2. Add chopped onions and sauté until slightly caramelized. 3. Add chopped green chilies and tomatoes. Cook until soft. 4. Stir in turmeric powder, red chili powder, cumin-coriander powder, chaat masala, and salt. Cook for 2 minutes. 5. Add this tempering to the boiled chickpeas mixture. 6. Adjust thickness by adding 1-2 glasses of water. 7. Finally, add garam masala and mix well and bring to a boil. Ragda is ready! Step 5: Assemble Aloo Puri & Sev Puri For Aloo Puri: 1. Place Aloo Puri on a serving plate. 2. Add 1 tsp Ragda on top. 3. Drizzle green chutney and imli chutney over it. 4. Garnish with finely chopped onions and a sprinkle of sev. For Sev Puri: 1. Arrange crispy puris on a plate. 2. Add 1 tsp Ragda on each puri. 3. Top with green chutney & imli chutney. 4. Garnish with onions & sev. Enjoy your delicious homemade Aloo Puri & Sev Puri!