Aloo Poori Recipe | Poori Bhaji Recipe
Aloo Poori is a simple yet comforting meal, consumed in various parts of India. It is a complete meal, where a spicy potato curry is served with deep fried, puffed, whole wheat bread.
Aloo poori was a weekly affair in our family. My sister would refuse to eat a flat poori. The kids, used to be ready to punch a hole in pooris, to deflate and annoy. Then you would hear the victim howl, cry & complain on the sight of the deflated poori. Haha ! so much fun!
I’m taking this dish to Angie’s FIESTA FRIDAY #43! Just what the cold weather calls for!
Serves 4 – 5
2 Cup Whole Wheat Flour
2 tbsp Cream of Wheat/ Suji (Optional )
1/2 tsp Carom Seeds
Salt to taste
1/4 tsp Red Chili Powder / Cayenne (optional)
1 tbsp. Oil + More to Deep fry
Water – As required
1) Kneading the dough – Mix together Wheat flour , suji, carom seeds, salt, red chili powder and oil . Mix well.
2) Now add little water at a time and make a smooth, pliable & firm dough. Cover it with a damp cloth and let it rest for 15 mins. After the resting time, knead the dough again for a minute and divide into small sized balls.
3)Rolling method no. 1 – Apply a drop or two of oil on each ball and using a rolling pin, roll the dough to a form circle of 3-4 inch diameter.
Rolling Method no. 2 – If you find it difficult to roll out perfect circles, you may use a big cookie cutter to cut out circles in the dough.
4) In a vessel/frying pan, heat the oil on medium high heat. Drop a small piece of the dough in the oil. It should rise up instantly. This is a sign that the oil is ready.
5) Once the oil is ready, carefully drop the poori in the oil and gently press with the back of the laddle/spatula. The poori will puff up. Flip the side and cook until both the sides are golden brown. Strain the oil, remove the pooris and shift to a paper towel.
6) Serve the Pooris with Aloo ki sabzi, plain yogurt or your favorite pickle. I love pairing these with a hot cup of Chai ! Bliss ♥
Aloo ki Sabzi
This is a mild dish and the kids love it. If you are looking for a spicier option to go with pooris/ kachoris, check out the Chatpatte Hing Aloo.
Serves 4 – 5
5 medium Potatoes, Boiled
4 medium Tomatoes, Puréed
7-8 Mint leaves
1 1/2 tsp Cumin Seeds
1 1/2 tsp Coriander Powder
1/4 tsp Turmeric Powder
1/2 tsp Red Chili Powder(or to taste)
2 Green Chilies, slit (or less or more)
Salt to taste
1 1/4 cup + 1tbsp. Water
1 tsp Oil
1. Heat a non-stick skillet and add the oil. Once hot, add the cumin seeds and let them splutter. Lowe the heat and add coriander powder, turmeric powder and 1 tbsp. water. Keep stirring for 20-30 seconds to make sure the spices don’t burn.
2. Add the tomato purée, green chilies, salt and red pepper powder. Mix well. Cook for 4-5 mins and add the mint leaves. You may chop the mint leaves, if you like. Cook until the tomatoes are fully cooked.
4. Cover and cook for a few minutes, until the gravy thickens a bit. Add more water if required and cook for a few more minutes. Check for seasoning and adjust accordingly. Serve hot with Pooris or Rotis.
1. Roll the Pooris as required. Rolling them ahead of time will dry the rolled out dough and result in flat pooris.
2. If the oil is not hot enough, the pooris might end up soaking a lot of oil.
3. Adding suji to the dough makes the pooris crisp.
4. The mint leaves can be chopped and added. I add whole leaves, as they are easier to remove once cooked, if required.
Enjoy this piping hot!
Sonal Kalra 🙂