after the dough has rested for 20 minutes, knead slightly and pinch a ball sized dough.
dust with wheat flour and roll to slightly thick thickness.
cut into a rectangle shape using a cookie cutter or knife.
now place a small ball sized aloo stuffing in the centre.
fold into half and press with fingers to seal.
also using a fork to seal the sides tightly. if you feel the dough is not sticking, then you can rub few drops of water.
now deep fry in hot oil keeping the flame on low.
stir occasionally, and fry on low flame until the puff turns golden brown and crisp.
drain off over kitchen towel to absorb excess oil.
finally, enjoy aloo puff with tomato sauce as evening tea-time snacks.