Procedure:

Aloo poori
1) In a bowl add Mashed Potato and mash without any lumps.
2) Add Wheat Flour, Salt, Turmeric Powder, Chilli Powder, Coriander Leaves and mix well.
3) Add Water and knead a smooth dough (the dough should be little thick).
4) Add two teaspoons of Oil and knead again.
5) Let it rest for 30 minutes.
6) After 30 minutes take small size dough and flatten it using dry flour (thick to prepare pooris).
7) Heat Oil in a kadai, once it is heated add flattened dough keep in medium flame and fry the pooris.
8) Transfer it into a plate.
9) Aloo Poori is ready to serve.


Capsicum chutney
1) In a pan add three teaspoons of Oil.
2) Once the Oil is heated add Bengal Gram and Skinned Black Gram and sauté till it changes colour.
3) Add Garlic, Tamarind, Red Chillies and cook for 3 minutes.
4) Add Onion, Capsicum, Curry Leaves, Coriander Leaves and Salt and cook for 5 minutes in medium flame (stir

     often).
5) Add Scrapped Coconut and fry for 2 minutes in low flame and switch off.
6) Let it cool completely.
7) In a mixie jar add all the ingredients and grind well into a fine paste.
8) In a pan add one teaspoon of Oil.
9) Once the Oil is heated and add Mustard Seeds and once it crackles add Curry Leaves and Red Chilly and sauté for

     2 minutes.
10) Add it to the Capsicum Chutney.
11) Capsicum Chutney is ready to serve.

Ingredients:

Aloo Puri
Potato (boiled and mashed) – 2 Nos.
Wheat Flour – 3 cups
Coriander Leaves (chopped) – few
Turmeric Powder – ¼ teaspoon
Chilli Powder – 2 teaspoons
Salt – 1 teaspoon
Oil – for frying


Capsicum Chutney
Capsicum (chopped) – 1 No.
Onion (chopped) – 1 No.
Garlic – 4 pods
Bengal Gram – 2 teaspoons
Skinned Black Gram – 2 teaspoons
Mustard Seeds – 1 teaspoon
Dry Red Chillies – 3 Nos.
Curry Leaves – 12 Nos.
Coriander Leaves (chopped) – few
Scrapped Coconut – 2 tablespoons
Tamarind – little
Oil – 4 teaspoons

ALOO MASALA PURI & CAPSICUM CHUTNEY

ANNUCHEF