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BY JAYOTI GUPTA
BY JAYOTI GUPTA

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NGREDIENTS: Maida 3 cups, potato (big size) 5-6, kalonje (kalo jeera) 1 teaspoon, rock salt or normal salt, coriander powder 2 teaspoon, 4-5 green chillies chopped, a pinch of asafoetida  (hing), ginger paste 1 teaspoon, turmeric ½ teaspoon, chaat masala 1 teaspoon, kasurimethi 1 tablespoon, oil 3 cups.

STEPS:

Knead the maida with kalo jeera, a pinch of salt and 2 tablespoon of oil. Keep the dough aside.

Boil the potatoes either in a pressure cooker or a deep bottomed pan. Peel the boiled potatoes and mash them well by adding salt, green chillies, coriander powder and chaat masala.

Heat up a deep bottomed pan. Put in 2 tablespoon of oil. Once the oil heats up, add to it ginger paste, asafoetida and turmeric while stirring them. Add to it the potato mixture.

Cook them in medium flame for 2-3 minutes. Then add the kasurimethi and mix properly. Remove from heat and keep aside allowing the stuffing to cool down.

Make small balls of the dough that you had kept aside earlier. Stuff the mixture into the balls and roll them into the shape of luchi or poori.

Heat up oil in deep frying pan and fry the stuffed luchi / poori on both sides. Remove on a tissue paper. Serve hot with pickle or any chutney.

(Originally from Namsai, Arunachal Pradesh, Jayoti Gupta now lives in Bangalore. She teaches history at a private college. Click here to read all her previous recipes.)

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