Aloo Puri recipe by Ruhana Ebrahim

Ingredients

• 500g mutton mince
• 1 tablespoon Oil
• 1 tablespoon ground green chillies
• 1 teaspoon salt
• 1 teaspoon dhana jeeroo powder
• Pinch turmeric powder
• dhania (coriander) (chopped)
• 9-10 medium potatoes (mashed)
• Salt and pepper (to taste)
• 1. Make mash by just seasoning lightly with salt and pepper. Do not add milk or butter, it must be a dry mash.
• 2. Cook mince in oil, chillies and spices till dry. Allow to cool.
• 3. Form mash in folded palm, then place 2 spoons of mince.
• 4. Fold mash over, rolling into a roundish shape. Then flatten top and bottom.
• 5. Dip in breadcrumbs.
• 6. Leave to firm up and chill in fridge whilst heating oil.
• 7. Dip in beaten egg and place in oil.
• 8. Fry in medium oil on medium heat until golden.
• 9. Drain excess oil on kitchen paper.
• 10. Serve with lemon juice or chutney of choice.