Inspired by Gaggan Anand's innovative take on Aloo Puri, this recipe brings the essence of fine-dining Indian street food to your home kitchen with accessible ingredients and techniques.
Prep: 45 min
Cook: 30 min
Total: 1 hr 15 min
4 servings
Ingredients
For the Puri:
1 cup all-purpose flour
2 tbsp fine semolina (sooji)
1/2 tsp salt
1 tbsp vegetable oil (for dough)
1/4 - 1/2 cup warm water (as needed)
Vegetable oil, for deep frying
For the 'Aloo' Filling:
2 large Russet potatoes (about 1.5 lbs), boiled and peeled
1 tbsp vegetable oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
Pinch of asafoetida (hing)
1/2 inch ginger, grated
2 cloves garlic, minced
1 green chili, finely chopped (adjust to taste)
1/4 small red onion, very finely diced
1/2 tsp turmeric powder
1 tsp Kashmiri red chili powder (or paprika for less heat)
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala
1 tsp dry mango powder (amchur)
1/2 tsp black salt (kala namak)
Salt to taste
2 tbsp fresh cilantro, chopped
1 tbsp lime juice
For the Mint-Coriander Chutney:
1 cup fresh mint leaves
1 cup fresh coriander leaves
1 green chili (or less, to taste)
1/2 inch ginger
1/2 tsp cumin powder
1/2 tsp black salt
1 tbsp lime juice
1 tsp sugar (optional)
2-3 tbsp cold water (as needed)
For Assembly & Garnish:
2 tbsp store-bought tamarind chutney
1/4 red onion, very finely chopped
2 tbsp fresh cilantro, chopped
2 tbsp pomegranate seeds (optional)
Instructions
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1. Prepare the Puri Dough: In a large bowl, combine all-purpose flour, semolina, salt, and 1 tbsp oil. Mix well. Gradually add warm water, kneading to form a firm, smooth dough. Cover with a damp cloth and let rest for at least 30 minutes.
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2. Prepare the Mint-Coriander Chutney: Combine mint leaves, coriander leaves, green chili, ginger, cumin powder, black salt, lime juice, and sugar (if using) in a small blender or food processor. Add 2-3 tbsp cold water and blend until smooth. Adjust consistency with more water if needed. Set aside.
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3. Prepare the 'Aloo' Filling: Mash the boiled and peeled potatoes until smooth, ensuring no lumps. Set aside.
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4. Heat 1 tbsp oil in a pan over medium heat. Add mustard seeds and cumin seeds; let them splutter. Add asafoetida, grated ginger, minced garlic, and chopped green chili. Sauté for 30 seconds until fragrant.
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5. Add the finely diced red onion and sauté until softened, about 2-3 minutes.
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6. Reduce heat to low. Stir in turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, and garam masala. Cook for 1 minute, stirring constantly, to bloom the spices.
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7. Add the mashed potatoes to the pan. Mix well, ensuring all spices are evenly incorporated. Stir in dry mango powder, black salt, and salt to taste. Cook for 2-3 minutes, stirring occasionally, allowing flavors to meld. Remove from heat, stir in fresh cilantro and lime juice. Let cool slightly.
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8. Fry the Puris: Heat vegetable oil for deep frying in a wok or deep pan over medium-high heat. While the oil heats, divide the puri dough into 12-16 small, equal portions. Roll each portion into a thin, small disc (about 2-3 inches in diameter).
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9. Once the oil is hot (test with a small piece of dough; it should sizzle and rise immediately), carefully slide a puri into the oil. Gently press down with a slotted spoon to help it puff up. Once puffed and golden brown, flip and fry the other side for a few seconds. Remove with a slotted spoon and drain excess oil on paper towels. Repeat with remaining dough.
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10. Assemble the Dish: On a serving plate, place a quenelle or small mound of the 'Aloo' filling. Arrange 2-3 small puris next to it. Drizzle generously with mint-coriander chutney and tamarind chutney.
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11. Garnish with finely chopped red onion, fresh cilantro, and pomegranate seeds (if using). Serve immediately as a sophisticated Indian snack or appetizer.
Nutrition Facts
420 kcal
Calories
7g
Protein
55g
Carbs
20g
Fat
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