Ranga Alur Poori (Indian Fried Bread with Sweet Potato)

Delicious Addiction

May 31

Here is a quick breakfast or brunch recipe, which is completely 'deshi'. As we all know 'ranga alu' or sweet potato is good for health here is a delicious recipe where it is used. I have used maida and ata in 1:1 ratio. You may opt for either of this or can use in combination as I did. It goes very well with 'Sookha Chana' or 'Teekha Chatpata Dum Aloo' and a good serving of 'Sooji Halwa' by side. Hope you are going to like this recipe…

Ingredients for preparing Ranga Alur Poori:

Ranga Alu or Sweet Potato – 250 gms (3 nos)
Maida or All Purpose Flour – 200 gms
Sooji or Semolina – 2-3 tsp
Ata or Wheat Flour – 200 gms
Ajwain or Carom Seeds – 1 tsp
Red Chilli Powder – ½ tsp
Roasted Cumin Powder – 1 tsp
Turmeric Powder – 1 pinch
Garam Masala Powder – ½ tsp
Salt – 1 tsp
Ghee – 2 tsp
Refined Oil – As required for frying the poories

Ingredients for preparing Sookha Chana (Dry Chick Pea)

Kala Chana or Red Bengal Gram – 200 gms
Ginger and Green Chilli Paste – 1 ½ tsp
Cumin Seeds – 1 tsp
Hing or Asafetida – 1 pinch
Coriander Powder – 1 tsp
Cumin Powder – ½ tsp
Aamchur or Dry Mango Powder – 1 tsp
Red Chilli Powder – ½ tsp
Green Chilli – 2
Salt – To taste
Chopped Coriander – As required
Mustard Oil – 2 tsp

Steps:

For preparing the Poories:

Boil the sweet potato. Peel and mash them.
In a big mixing bowl mix all dry ingredients. Now add mashed sweet potato. Start kneading the dough. Add water as required to make a soft yet firm dough.
Apply ghee on the dough. Cover and rest for 15-20 minutes.
After 15-20 minutes knead the dough one more time.
Pinch a small lemon size ball from the dough. Roll between your palms. Press a little and roll into a small disk applying a little oil.
Heat sufficient oil for frying the pooris. Carefully slide the rolled disk in hot oil. Let it puff up. Now carefully turn the poori with the help of a slatted spoon. Transfer on a kitchen paper.
Repeat the process for rest of the dough.

For preparing Sookha Chana:

Soak chana overnight. Next day drain out the water and wash again.
Now adding ½ tsp salt and water pressure-cook the chana. Drain out the water completely and keep aside.
Heat 2 tsp mustard oil in a kadai and temper with cumin seeds, asafetida and slit green chilli.
Add boiled chana and start sautéing. After a while add dry spices and salt. Give a splash of water and sauté on low fire else the masalas will get burnt.
Add chopped coriander and serve.