A Family Recipe - Aaloo & Puris

On my list of top 10 things that really annoy me, not sharing a family recipe is definitely up there. Food is meant to be shared and enjoyed by everyone at any time. Another list topper is not giving people credit for their recipe or claiming it as your own. C'mon, that's just lying or hiding the truth; both are wrong :) Share great recipes & extend your food legacy; give others credit for their recipes and extend theirs. After all, their food filled your tummy and your day with yumminess. 

In my last post I promised to share my favorite traditional Pakistani breakfast recipe. It's what my mom made on weekends for us and I still ask her to make it whenever we are together. I hope you will try it too and enjoy it with your family and friends. Here is what you will need.

Ingredients for the Aalo curry (potato curry):

1) Five small golden potatoes; washed and thickly sliced (peeled or unpeeled)
2) 1 teaspoon red chili powder
3) 1 teaspoon salt
4) 1/4 turmeric powder
5) 1 tsp tamarind juice
6) 1/2 cup water

For tempering the Aalo curry:

7) 1/2 tsp onion seeds (kalonji)
8) Half white onion sliced
9) A few green chilies, whole, stems removed
10) 1/4 canola or vegetable oil

For the Puris (fried puffed bread):

1) 1 cup whole wheat flour
2) 1/4 cup all purpose flour
3) 1/2 tsp onion seeds
4) Water for kneading the dough

Method:

Wash, (peel or not) and thickly slice 5 small golden potatoes. 

Add 1/2 cup water, salt, red chili powder,  turmeric powder and tamarind juice. Boil on low/medium heat till potatoes are tender and some water remains. 

Heat 1/4 cup oil and add 1/2 small sliced onion, green chillies and 1/2 tsp of onion seeds. Fry till onions turn light golden.

Temper the potatoes by pouring the oil with all the ingredients on top of the cooked potatoes. Cover and set aside till ready to be served.

Mix whole wheat flour, all purpose flour, onion seeds and water. 

Knead to make a soft (but not sticky) dough. Make small balls from the dough (slightly bigger than golf balls). Flatten it on a hard surface and roll out into flat circles (like tortillas). 

Cut each circle into 4 triangles. 

Heat oil in a deep wok and fry two puris at a time.

Serve hot and enjoy!

Note: Don't bite into the green chillies (unless you are used to that kind of heat- they are mainly for fragrance and garnishing.)