Aloo Matar and Puri Recipe

Ingredients

For Aloo Matar:

• 2 cups of diced potatoes

• 1 cup of green peas

• 2 medium-sized tomatoes, finely chopped

• 1 large onion, finely chopped

• 2-3 cloves of garlic, minced

• 1-inch piece of ginger, grated

• 2-3 green chilies, chopped (adjust to your spice preference)

• 1/2 teaspoon cumin seeds

• 1/2 teaspoon turmeric powder

• 1 teaspoon red chili powder (adjust to your spice preference)

• 1 teaspoon coriander powder

• 1/2 teaspoon garam masala

• Salt to taste

• 2 tablespoons cooking oil

• Fresh coriander leaves for garnish

For Puri:

• 2 cups whole wheat flour (atta)

• 1/2 teaspoon salt

• Water for kneading

• Oil for deep frying

Instructions

For Aloo Matar:

1. Heat oil in a deep pan or kadai over medium heat. Add cumin seeds and let them splutter.

2. Add chopped onions and sauté until they turn translucent.

3. Stir in the minced garlic and grated ginger and cook for another minute until the raw aroma disappears.

4. Add chopped green chilies and chopped tomatoes. Cook until the tomatoes turn soft and the oil starts to separate, stirring occasionally.

5. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a few minutes until the masala is fragrant.

6. Add the diced potatoes and green peas. Stir to coat them with the masala.

7. Add water to the pan, just enough to cover the potatoes and peas. Bring it to a boil, then reduce the heat to low, cover the pan, and let it simmer until the potatoes and peas are cooked through (usually about 15-20 minutes). You can adjust the consistency by adding more water if needed.

8. Once the potatoes and peas are tender, add garam masala and simmer for an additional 2-3 minutes. Adjust salt and spice levels as per your taste.

9. Garnish with fresh coriander leaves, and your Aloo Matar is ready to serve.

For Puri:

1. In a mixing bowl, combine the whole wheat flour and salt. Gradually add water and knead the mixture into a smooth and firm dough. The dough should not be too soft or too stiff.

2. Divide the dough into small, equal-sized balls, approximately the size of a ping-pong ball.

3. Heat oil in a deep frying pan or kadai over medium-high heat.

4. Roll out each dough ball into a thin, small circle using a rolling pin.

5. Carefully slide the rolled puri into the hot oil. It should puff up within a few seconds. Use a slotted spoon to press gently on the puri, so it puffs up evenly.

6. Fry the puris until they turn golden brown, flipping them as needed. Remove them from the oil and drain on paper towels.

7. Serve the hot and crispy puris alongside the Aloo Matar.

Enjoy your homemade Aloo Matar and Puri with some yogurt or pickle on the side for a delightful meal.

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