Скачать с ютуб Surti Aloo Puri Recipe | Surat Special Chaat | सुरती आलू पूरी बनाने का तरीका | Chef Sanjyot Keer в хорошем качестве

Surti Aloo Puri Recipe | Surat Special Chaat | सुरती आलू पूरी बनाने का तरीका | Chef Sanjyot Keer

Full Written recipe of Surti Aloo Puri Prep time: 15-20 minutes (excluding soaking time) Cooking time: 30-35 minutes Serves: 4-5 people Ingredients: Dough REFINED FLOUR | मैदा 1.5 CUPS OIL | तेल 1 TSP SALT | नमक A PINCH WATER | पानी AS REQUIRED (ADDED GRADUALLY) OIL | तेल Green Chutney FRESH CORIANDER | हरा धनिया 1 BUNCH MINT | पुदीना A HANDFUL GREEN CHILLI | हरी मिर्च 7-8 NOS. GINGER | अदरक 1 INCH BLACK SALT | काला नमक 1/2 TSP SALT | नमक TO TASTE ICE CUBE | बर्फ 1 NO. WATER | पानी AS REQUIRED Kokum Chutney KOKUM | कोकम 50 GRAMS WATER | पानी AS REQUIRED SALT | नमक TO TASTE BLACK SALT | काला नमक 1/2 TSP CUMIN POWDER | जीरा पाउडर 1 TSP KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/2 TSP JAGGERY | गुड़ 2 TBSP Ragda Aloo WHITE PEAS | सफेद मटर 1 CUP POTATO | आलू 2 LARGE. (DICED) WATER | पानी AS REQUIRED (1 INCH ABOVE PEAS) SALT | नमक TO TASTE OIL | तेल 2 TBSP CUMIN SEEDS | जीरा A LARGE PINCH GINGER GARLIC GREEN CHILLI PASTE | अदरक लहसुन मिर्च की पेस्ट 1 TBSP TURMERIC POWDER | हल्दी पाउडर 1/2 TSP RED CHILLI POWDER | लाल मिर्च पाउडर 1 TSP CORIANDER POWDER | धनिया पाउडर 2 TSP SALT | नमक IF REQUIRED GARAM MASALA | गरम मसाला A PINCH FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED) Assembly PURI | पूरी RAGDA | रगड़ा GREEN CHUTNEY | हरी चटनी KOKUM CHUTNEY | कोकम की चटनी ONION | प्याज़ (SLICED) PAPDI | पापड़ी (CRUSHED) TEEKHI SEV | तीखी सेव CHAAT MASALA | चाट मसाला FRESH CORIANDER | हरा धनिया Method: Add the flour, salt & oil in a large bowl & mix well, then gradually add water to make a semi soft dough. Once all the dry flour gets combined, transfer the dough onto a platform & knead it until smooth, then place it in a bowl, coat it with some oil so that it doesn’t dry out, cover it with a damp cloth & let it rest until you do the further processes. Add all the ingredients of the green chutney into a mixer jar & grind it into a fine paste, the chutney is ready. To make the kokum chutney, add the kokum into a stock pot, add water, all the powdered spices & jaggery, switch on the flame & let the water come to a simmer, then let it cook for 10-12 minutes. Further switch off the flame & let it cool down completely, then add it into a mixer jar & grind it into a semi thin chutney, add water if required. Soak the white peas in water overnight or for 6-7 hours then discard the water. Add the soaked peas in a pressure cooker along with the diced potato, water & salt, pressure cook over medium high flame for 3-4 whistles then switch off the flame & let the cooker depressurize naturally. To make the tempering set a kadhai over high heat & let it get hot, then add cumin seeds, ginger garlic chilli paste & cook briefly. Then lower the flame add all the powdered spices along with the boiled peas & potato, stir well & bring it to a boil over high flame then let it simmer for 8-10 minutes, mash some peas & pieces of potato while stirring, this will help the ragda to thicken up. The consistency of the ragda should be slightly thick, it shouldn’t be runny like the ones that are added in pani puri. Further taste & adjust salt if required & add garam masala & fresh coriander, the ragda aloo is ready. Lastly, to make the puris take out a portion from the dough once it has rested & form it into a roundel. Coat it with refined flour & roll it into a thin shit, you don’t have to worry about the shape. Further using a cookie cutter or a bowl / glass, cut out 3–4-inch size puris, roll & cut out puris from the rest of the dough similarly. Add the puris into hot oil (180 C) & fry only for a few seconds, they should not change colour & remain soft. Transfer the fried puris onto a sieve so that any excess oil drips off & flatten out any puffed up puris. To assemble the aloo puri, place the puris, add a spoonful of ragda followed by the chutneys, onions & the remaining ingredients. #YFL #SanjyotKeer #aloopuri The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA​​​​​​​​​ Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN Intro 0:00 Dough 1:40 Green Chutney 2:46 Kokum Chutney 3:08 Ragda Aloo 4:35 Puri 7:20 Assembly / Plating 8:56 Outro 10:06