1
In a large bowl, lightly combine wheat flour, salt, oil, and ajwain.
2
Gradually add water and bring everything together into a dough. Knead thoroughly for 7-8 minutes until the dough is smooth and semi-stiff, developing gluten for proper puffing.
3
Apply a little more oil and knead for another minute to keep the flour moist. Shape into a round, coat the surface with oil to prevent cracking, cover with a damp cloth, and let rest for at least 30 minutes.
4
Peel and cut potatoes into medium-large dice. Keep in water to prevent oxidation.
5
Using a mortar and pestle, coarsely crush ginger, green chillies, and coriander seeds together into a rough paste.
6
Heat mustard oil in a pressure cooker until smoking, turn off heat to cool slightly, then turn heat back on and add cumin seeds, fennel seeds, kalonji, methi seeds, black peppercorns, and hing. Let them crackle and release their aromas.
7
Add the prepared paste and stir gently until the raw aroma dissipates.
8
Add the diced potatoes and mix well. Add turmeric powder, Kashmiri red chilli powder, coriander powder, and salt to taste. Stir thoroughly so all spices coat the potatoes evenly.
9
Add just enough water to cover the potatoes. Cover with the pressure cooker lid and cook on medium heat for two whistles (approximately 10 minutes).
10
Meanwhile, soak a tamarind ball in hot water, mash it, and strain through a sieve to obtain smooth pulp.
11
Allow the pressure cooker to depressurize naturally, then open the lid and check that the potatoes are fully cooked.
12
Turn the heat back on and lightly mash a few potato pieces to release their starch, which will naturally thicken the gravy without additional thickening agents.
13
Add jaggery and tamarind pulp, mix well, and cook for 2-3 minutes so the jaggery dissolves completely and the tamarind flavor blends in.
14
Taste and adjust salt, sweetness, and sourness as needed.
15
Finish with a pinch of garam masala and plenty of fresh chopped coriander. Mix gently. The aloo ki launji is now ready.
16
Heat oil in a pan to about halfway depth. The oil should be very hot to properly puff the puris.
17
Take small portions of dough and shape into smooth balls. Lightly press and coat with a little oil, then roll into thin circular puris without using dry flour.
18
Let the rolled puris rest for 2-5 minutes for better puffing results.
19
Carefully place the puri in hot oil and gently press with a slotted spoon so it puffs up like a balloon. Once it rises, flip and lightly press the other side until light golden brown.
20
Remove from oil and transfer to a strainer to drain excess oil.
21
Repeat with remaining puri dough.
22
Serve hot puris on a plate alongside the aloo ki launji. Optionally accompany with radish, chutney, and pickles.
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