मज़ेदार ठेचा आलू मेथी पूरी

Ingredients

• 2 cups All-Purpose Flour (sifted, for dough)
• 1 tsp Salt (for dough)
• 0.5 tsp Ajwain (carom seeds, for dough)
• 1 tsp Kasuri Methi (crushed dried fenugreek leaves, for dough)
• 2 tbsp Ghee (for dough and frying)
• 3/4 cup Water (lukewarm, adjust as needed)
• 3 medium Potatoes (boiled, peeled, coarsely mashed)
• 2 Green Chilies (finely chopped, optional heat)
• 0.25 tsp Turmeric Powder (for filling)
• a pinch Asafoetida (Hing) (for filling)
• 0.5 tsp Salt (for filling, adjust to taste)
• 2 cups Oil for Frying (neutral oil such as vegetable or canola)

Instructions

1. Make Dough

   In a mixing bowl combine the flour, 1 tsp salt, ajwain, and kasuri methi. Add 2 tbsp ghee and rub into the flour. Gradually pour lukewarm water while mixing until a tight, non‑sticky dough forms. Knead for 5 minutes, then cover with a damp cloth and let rest for 10 minutes.

   Time: PT10M

2. Prepare Potato Filling

   Boil the potatoes until fork‑tender, peel, and coarsely mash. Heat 1 tbsp ghee in a pan, add a pinch of hing, turmeric, chopped green chilies, and 0.5 tsp salt. Sauté for 2 minutes, then add the mashed potatoes. Mix well and cook for another 3 minutes. Remove from heat and let cool.

   Time: PT15M

3. Roll Puris

   Divide the rested dough into 8‑10 equal balls (about the size of a golf ball). Lightly flour a clean surface and roll each ball into a 4‑5 inch circle, about 2 mm thick.

   Time: PT10M

4. Stuff Puris

   Place a tablespoon of the potato filling in the centre of each rolled circle. Bring the edges together, pinch to seal, and gently roll again to close the puri, being careful not to tear the dough.

   Time: PT5M

5. Fry Puris

   Heat oil in the deep frying pan to about 350°F (or until a small piece of dough sizzles). Slide one puri gently into the oil; it should puff up within 30 seconds. Fry until golden brown on both sides, then remove with a slotted spoon and drain on paper towels.

   Time: PT10M

   Temperature: 350°F

6. Serve

   Serve the hot aloo puris immediately with lemon wedges and optional green chutney.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

35 g

Fat

10 g

Fiber

3 g