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बिना प्याज लहसुन मज़ेदार ठेचा आलू मेथी पूरी, Thecha Aloo with Methi Puri, Puri Aloo.

बिना प्याज लहसुन मज़ेदार ठेचा आलू मेथी पूरी, Thecha Aloo with Methi Puri, Puri Aloo.

Maharashtrian style Thecha Aloo Puri is here! Bold flavours, spicy punch aur garma-garam phooli hui puriyan. Ek बार try करेंगे तो baar-baar banayenge 😎!

Prep Time: 10 minutes Cook Time: 20-25 minutes

Total Time 30-35 minutes

Servings: 2-4

Cuisine: IndianMaharashtrian

बिना प्याज लहसुन मज़ेदार ठेचा आलू मेथी पूरी, Thecha Aloo with Methi Puri, Puri Aloo. Recipe - Ranveer Brar

Ingredients

For Boiling Potatoes

2-3 tbsp Oil, तेल

9-10 large Potatoes (cut into quarters), आलू

Salt to taste, नमक स्वादअनुसार

A pinch of sugar, चीनी

½ tsp Asafoetida, हींग

½ tsp Turmeric powder, हल्दी पाउडर

4 no. Green chilli (slightly crushed), हरी मिर्च

2 cups Water, पानी

For Dough

3 cups Whole wheat flour, गेहूं का आटा

Salt to taste, नमक स्वादअनुसार

½ tsp Oil, तेल

2 tsp Dry fenugreek leaves (crushed), कसूरी मेथी

1 tsp Ghee, घी

½ tsp Carom seeds, अजवाइन

Water as required, पानी

For Thecha

4-5 no. Green chillies (less spicy & roughly chopped), हरी मिर्च

few Tender Coriander stem (roughly chopped), धनिया के डंठल

¼ cup fresh Coriander leaves (roughly torn), धनिया पत्ता

For Thecha Aloo

2-3 heaped tbsp Ghee, घी

1 tsp Cumin seeds, जीरा

Prepared Thecha, तैयार किया हुआ ठेचा

1 inch Ginger (peeled & finely chopped), अदरक

Boiled potatoes, उबले हुआ आलू

1 tbsp Ghee, घी

⅓ cup Water, पानी

Other Ingredients

Oil for frying, तलने के लिए तेल

¼ tsp Ghee (for rolling puri), घी

For Garnish

Coriander sprig, धनिया पत्ता

Lemon wedge, नींबू की फांक

Process

For Boiling Potatoes

In a cooker, add oil once it’s hot, add potatoes, salt to taste, a pinch of sugar, and asafoetida.
Now, add turmeric powder, green chilli, water and mix well.
Cover it with a lid and cook for 2-3 whistles or until it’s cooked.
Keep it aside for further use.

For Dough

In a parat or a bowl add whole wheat flour, salt to taste, oil, dry fenugreek leaves, ghee, carom seeds and water.
Knead it into smooth tight dough, cover it with a damp cloth and keep it aside for further use.
Divide the dough into small lemon size balls and roll it with the help of a rolling pin to make poori.
Heat oil in a kadhai, add one by one prepared rolled pooris and fry them until light golden in colour.
Transfer it into an absorbent sheet and keep it aside for further use.

For Thecha

In a mortar pestle, add green chillies, tender coriander stems, coriander leaves and grind it into a coarse paste.
Keep it aside for further use.

For Thecha Aloo

In a handi, add ghee, once it’s hot, add cumin seeds, prepare thecha, ginger and saute for 2-3 minutes.
Add boiled potatoes, ghee and cook for another 4-5 minutes.
Add water to adjust the consistency and give it a quick boil.
Transfer it into the serving dish, garnish it with coriander sprig and lemon wedge.
Serve hot with prepared pooris.