When I Cook!

"Food is our common ground, a universal experience!" - James Beard

The music be something like this - Flit Vol.1 by Daniel Chang

Ingredients:

For the 'Aloo Aachar' (Potato Pickle)

Potatoes 250g
1 tablespoon Mustard seeds
1 whole Green chili
1 teaspoon Turmeric Powder
1 teaspoon Salt
7 tablespoons of Mustard Oil

 

For the Puris (Deep-fried Indian Bread)

4 cups Aata (Whole wheat flour)
Water
Salt
Refined Oil

 

For the Raita (Yoghurt dip)

1 Carrot
200g Yoghurt
1/2 teaspoon Salt
1/2 teaspoon Black-Pepper powder

 

Prep.:

Boil the potatoes, peel and cut into quaters.

 

Knead the flour into a  dough of soft consistency and set aside for at least 30 minutes.

Peel & wash the carrot and grate. Squeeze the grated carrot to remove excess moisture. Refrigerate, since its the final dish to be made.

  

Cooking:

For the 'Aloo Aachar' (Potato Pickle)

 

On a pan heat the mustard oil. Next, add the mustard seeds, chopped green chili, turmeric powder and salt; mix well. Add the potato pieces and mix gently to get a good coating of the spices mix.

For the Puris (Deep-fried Indian Bread)

Portion the dough into equal round balls, the size of a table-tennis ball almost.
In a round-end wok heat refined cooking oil, the oil must be filled at least halfway up the wok.
While the oil heats, with a rolling pin, flatten each ball of dough individually into flat spheres.

Once the oil is hot, carefully lower the 'puri' sphere into the wok. With a netted-ladle, gently submerge the sphere of dough into the oil. As the sphere begins to size up, flip. Again gently submerge the blown-up sphere into the oil, flip once again and remove. Repeat the process for the remaining flat spheres of dough.

For the Raita (Yoghurt dip)

In a bowl, whisk the yogurt for a few seconds. Add the grated carrot, chopped green chili, black-pepper powder and salt. Mix and refrigerate, until serving time.

Service:

No need to be extra particular with presentation people!
Just Dig In!

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