Grandmother’s Secret:
Golden Puri with Aloo Ki Sabzi
"The Sunday Morning Ritual"
The Soul of the Method
Grandmother always said a puri reveals the truth of the dough, if the atta is honest and the dough well-rested, the puri puffs up like a small sun the moment it touches hot oil. There is no hiding behind a rolling pin.
Roll it with a gentle, even hand. Press too hard in one spot, and it will forget how to rise.
Step-by-Step Guidance
The Stiff Dough
Knead the atta with warm water and a little oil into a firm, smooth dough. Cover and rest for 15 minutes.
The Sabzi Base
Heat oil, crackle cumin seeds and hing, then add ginger and green chilli until fragrant.
The Slow Mash
Add tomato, turmeric, chilli and coriander powder, cooking until the oil separates. Fold in the mashed potatoes with a little water and simmer.
The Golden Puff
Roll small balls of dough into discs and deep fry in hot oil, pressing gently until each puri puffs up fully. Serve immediately with the hot sabzi.