Half of the month of September has passed and now the weather has also started taking a turn. A slight cold is being felt in the morning and evening. In the changing season, people feel like eating something spicy and spicy. But people do not understand what to eat. If you are also looking for some options then nothing can be better than hot spicy corn flour and potato puri. When the local taste of corn flour and softness of boiled potatoes combines with Indian spices, everyone likes its taste. Maize flour usually breaks a little while rolling, but adding boiled potatoes to it provides good binding to the dough, due to which the puris become fluffy and crispy. Let’s know about it
Material
- Corn flour: 2 cups
- Boiled potatoes: 3 large (grated)
- Wheat flour: 2 tbsp
- Green chilly
- Ginger: 1 inch piece
- Coriander: finely chopped
- Celery: 1/2 tsp
- Kasturi Methi: 1 tsp
- Red chilli powder: 1/2 tsp
- Turmeric powder: 1/4 tsp
- Chaat masala or dry mango powder: 1/2 tsp
- Oil/Ghee: 1 tsp for frying and as required for frying
- Salt: as per taste
method of making
step 1: Take corn flour in a big vessel. Add grated potatoes, wheat flour, green chillies, ginger, green coriander, celery, kasuri methi and all the dry spices.
Step 2: Mix all the dry ingredients well first so that the potatoes and spices get mixed into the flour. The dough will start kneading due to the moisture in the potatoes. If needed, add lukewarm water little by little and prepare a stiff dough. Keep in mind that the dough should not be too soft. Apply some oil on the dough and keep it covered for 10 minutes.
Step 3: Make small balls from the dough. Since it is corn flour, apply some oil or dry wheat flour on the rolling wheel while rolling it. Roll it out a little thick with light hands, if you make it too thin the puri may tear.
Step 4: Heat the oil in the pan on medium-high flame. When the oil becomes hot, put the puri in the oil. Press lightly with a ladle to flatten the puri and fry from both sides until golden and crisp. Then write it out on some paper. When the oil is absorbed by the paper, enjoy it with potato curry.