How to make Aloo Puri Surat: With 4 easy steps.

Aloo Puri Surat is a popular dish from the city of Surat in the Indian state of Gujarat. It consists of two main components: Aloo, which is a spiced potato curry, and Puri, which is a deep-fried bread made from wheat flour. The dish is typically served as a breakfast or brunch item and is also common street food.

To make the Aloo curry, diced potatoes are cooked with a blend of spices, including turmeric, cumin, coriander, and chili powder, along with onions and tomatoes. The curry is then garnished with fresh cilantro and served hot.

The Puri, on the other hand, is made by kneading wheat flour with water to make a dough, which is then rolled into small rounds and deep-fried until puffed and golden brown. The crispy Puri is then served alongside the Aloo curry.

Aloo Puri Surat is a filling and flavorful dish that is popular among locals and tourists alike. It is often accompanied by sweet and tangy tamarind chutney and spicy green chutney, which add an extra dimension of flavor to the dish. Overall, Aloo Puri is a delicious and satisfying meal that is worth trying if you ever find yourself in Surat.

Aloo Puri Surat is a popular dish from the Surat region of India. It consists of deep-fried puris (flour-based flatbreads) served with a spicy potato filling. This dish is perfect for breakfast, brunch, or even as a snack. Here is a step-by-step guide on how to make aloo puri (Surat style) at home:

Ingredients of Aloo Puri Surat:

For the puri:

• 2 cups of all-purpose flour (maida)
• 1 tsp of salt
• 1 tsp of cumin seeds (jeera)
• 1/2 tsp of carom seeds (ajwain)
• 1/2 cup of water (or as required)
• Oil for deep-frying

Make Aloo Puri Surat with 4 easy steps:

1. Prepare the dough for puris:

• In a mixing bowl, add the all-purpose flour, salt, cumin seeds, and carom seeds. Mix well.
• Gradually add water and knead the dough until it becomes smooth and elastic.
• Cover the dough and let it rest for 15-20 minutes.

2. Prepare the potato filling:

• In a pan, heat oil and add cumin seeds and mustard seeds.
• Once they start to crackle, add turmeric powder and mashed potatoes.
• Mix well and add salt, red chili powder, and garam masala powder.
• Cook for 5-7 minutes on medium heat, stirring occasionally.

3. Make the puris:

• Divide the dough into small equal-sized balls.
• Roll each ball into a small circle using a rolling pin.
• Heat oil in a deep-frying pan on medium heat.
• Once the oil is hot, gently slide the puri into the oil.
• Use a slotted spoon to press down on the puri so it puffs up.
• Fry the puri on both sides until it becomes golden brown.
• Remove from the oil and drain on a paper towel.

4. Assemble the dish:

• Take a puri and make a small hole in the center using your thumb.
• Fill the hole with the potato filling.
• Top with tamarind chutney, green chutney, chopped onions, and coriander leaves.
• Repeat the same process with the remaining puris and potato filling.

Your aloo puri (Surat style) is ready to be served! Enjoy it hot and crispy with a cup of tea or coffee.

Tips of making Aloo Puri Surat:

• To make the Aloo Puri Surat crispy and fluffy, use cold water while kneading the dough and allow the dough to rest for at least 30 minutes before rolling it out. This helps to relax the gluten in the dough and makes it easier to roll out.
• While frying the Aloo Puri Surat, make sure the oil is hot enough. If the oil is not hot enough, the puris will absorb too much oil and become greasy. Test the oil temperature by dropping a small piece of dough into the oil. If it sizzles and rises to the surface immediately, the oil is ready for frying.
• To prevent the potato curry from becoming too dry, add water as required while cooking. Do not add too much water at once, as this can make the curry runny.
• Add fresh coriander leaves just before serving to enhance the flavor of the dish.