Jeera Aloo and Masala Puri are two mouthwatering dishes that hail from the rich culinary heritage of India. These dishes are cherished for their bold flavours, aromatic spices, and the perfect balance of heat and tanginess. Jeera Aloo, also known as Cumin Potatoes, features sautéed potatoes infused with the earthy flavours of cumin seeds, while Masala Puri is a crispy and spicy deep-fried bread that serves as a perfect accompaniment.
Table of contents
- Origins of Jeera Aloo and Masala Puri
- Ingredients for Jeera Aloo and Masala Puri
- Recipe of Jeera Aloo and Masala Puri
- Instructions for cooking
- Tips to make Jeera Aloo and Masala Puri
Origins of Jeera Aloo and Masala Puri
Jeera Aloo is a popular vegetarian dish that originated in North India. The word 'jeera' refers to cumin seeds, which are one of the star ingredients in this dish. Potatoes, being a staple ingredient in Indian cuisine, are sliced or cubed and cooked with a blend of aromatic spices, including cumin seeds, turmeric, red chilli powder, and coriander. The result is a flavorful and comforting dish that pairs well with both rice and bread.
Masala Puri, on the other hand, is a spicy and crispy deep-fried bread that is enjoyed as a snack or a side dish. It is made from a dough of all-purpose flour (maida) combined with a variety of spices such as red chili powder, turmeric, cumin, and black salt. The dough is rolled out into small circles, deep-fried until golden brown and puffed up, creating a delightful crunch. Masala Puri is often served with Jeera Aloo and accompanied by tangy chutneys, yogurt, or pickles.
Now, let's dive into the step-by-step recipe for making Jeera Aloo at home. This recipe serves approximately 4-6 servings.
How to make Jeera Aloo
- 4 medium-sized potatoes, boiled and cubed
- 2 tablespoons oil or ghee (clarified butter)
- 1 teaspoon cumin seeds (jeera)
- 1 teaspoon ginger, grated
- 1-2 green chilies, finely chopped (adjust according to spice preference)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust according to spice preference)
- 1/2 teaspoon coriander powder
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
- Lemon wedges (for serving)
- Place the potatoes in a large pot of water and bring it to a boil.
- Boil the potatoes until they are cooked but still firm. Test by inserting a knife; it should go in easily but not break the potatoes.
- Once boiled, drain the potatoes and let them cool slightly.
- Peel the potatoes and cut them into cubes. Set aside.
- Heat oil or ghee in a large pan or skillet over medium heat.
- Add the cumin seeds to the hot oil and let them splutter for a few seconds.
- Stir in the grated ginger and chopped green chilies. Sauté for a minute until the ginger becomes fragrant.
- Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well to combine the spices.
- Add the cubed potatoes to the pan and gently toss them in the spice mixture until they are well-coated.
- Reduce the heat to low and cover the pan. Let the potatoes cook for about 8-10 minutes, stirring occasionally, until they are tender and infused with the flavors of the spices.
- Once the potatoes are cooked, remove the pan from heat.
- Garnish with freshly chopped coriander leaves.
Recipe for Masala Puri
Now, let's move on to the step-by-step recipe for making Masala Puri at home. This recipe makes approximately 15-20 puris.
- 2 cups all-purpose flour (maida)
- 1/2 teaspoon salt
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin seeds (jeera)
- Oil for deep frying
- Water (as needed to knead the dough)
- In a large mixing bowl, combine the all-purpose flour, salt, red chili powder, turmeric powder, and cumin seeds.
- Gradually add water, a little at a time, and knead the dough until it is smooth and firm.
- Cover the dough with a damp cloth and let it rest for about 15-20 minutes.
- Divide the rested dough into small equal-sized balls.
- Take one dough ball and roll it out into a small circle, approximately 3-4 inches in diameter.
- Heat oil in a deep pan or kadai over medium heat for frying.
- Gently slide the rolled puri into the hot oil and press it lightly with a slotted spoon.
- The puri will start to puff up. Fry it until it turns golden brown on both sides.
- Remove the fried puri from the oil and drain excess oil on a paper towel.
- Repeat the frying process with the remaining dough balls, making sure to maintain the oil temperature for even frying.
- Arrange the cooked Jeera Aloo in a serving dish.
- Serve the hot Jeera Aloo alongside the crispy Masala Puri.
- Garnish the Jeera Aloo with freshly chopped coriander leaves.
- Serve with lemon wedges for squeezing over the potatoes and additional spiciness if desired.
- You can adjust the spiciness of both the Jeera Aloo and Masala Puri according to your preference by increasing or decreasing the amount of chilli powder or green chilies.
- Feel free to add other vegetables like peas or bell peppers to the Jeera Aloo for added flavour and nutrition.
- The Masala Puri can be made in different shapes such as circles or triangles. Get creative and experiment with different shapes and sizes.
- Serve the Jeera Aloo and Masala Puri with yogurt, tangy chutneys, or pickles for a burst of flavours.
- These dishes can be enjoyed as a snack, appetiser, or as part of a larger meal.