Alu Puri
May 11, 2005
Ingredients:
Filling:
3 Tbsp. cumin seed
4 cloves garlic, minced
1 pound potatoes
1 Tbsp. canola or vegetable oil
½ tsp. salt
1/8 tsp. black pepper
Dough:
2 cups all purpose flour (more as needed)
1 tsp. baking powder
½ tsp. salt
1 Tbsp. canola or vegetable oil
1 cup water, as needed
¼ cup butter, melted
Directions:
1. To make filling: toast the cumin seed in a dry saucepan. When fragrant, remove from the pan immediately and crush if desired or leave whole. Puree the garlic cloves. Boil the potatoes, drain and crush together with the cumin and the garlic. Add the oil and season with salt and pepper. Set aside.
2. To make the dough: combine the flour, baking powder and salt. Add the oil and water and knead until an elastic, medium-soft dough is formed. Let dough rest 30 – 60 minutes. Divide dough into 6 balls and allow the dough to rest again for at least 30 minutes.
3. Roll the balls out slightly and put some filling in the center of the circle.
4. Pinch the dough together to completely enclose the filling, twisting the dough to make sure that the dough is tightly sealed. Allow the filled balls to rest for another 30 minutes.
5. Carefully roll out the dough balls to flat circles. Try to get the dough as flat as possible. You might want to do this in two or three stages: roll each dough ball out to a circle; then go back and roll each dough ball out a little further.
6. Heat a griddle over medium high heat. Brush the dough circles with melted butter or ghee and bake on griddle until brown and risen, turning frequently. Wrap in a dish towel and keep warm until serving.
Makes 6 monsters