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 😎!
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.
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