WHEAT FLOUR - 2 CUP
firstly, in a large bowl take 2 cup of wheat flour and 2 tbsp rava.
also add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp cumin powder, ½ tsp garam masala, ¼ tsp ajwain, 1 tsp kasuri methi and ½ tsp salt.
mix well making sure all the spices are well combined
further, add mashed 3 potatoes and mix well.
WATER - HALF CUP
add water and start to knead the doug
make sure to knead the dough adding water as required. also note that aloo will release the moisture, so add water accordingly.
OIL - 2 TBSP
knead to a smooth and tight dough. also, add 2 tbsp oil and knead the dough.
now take a ball and roll using a rolling pin
READY TO FRY
roll to slightly thick thickness
DEEP FRY - HOT OIL
drop the rolled dough into the hot oil
press until the puri puffs up and splash oil to puff up fully
flip over and fry until it turns golden brown.
READY TO EAT
finally, drain off the aloo poori and is ready to enjoy with sabzi or pickle