Aloo poori is very popular north Indian breakfast dish. Aloo ki sabji with puri is generally eaten with boondi raita and aam ka achar. Learn how to make poori potato curry.
For Aloo sabji:
- 250 gm boiled potato
- 1 tblsp Oil
- 1 tsp salt
- 1/4th tsp turmeric powder
- 1/4 tsp degi mirch (for color)
- 1/2 tsp coriander powder
- 1/4 tsp Garam Masala
- 1/2 tsp red chilly powder
- 1 tsp cumin seeds
- 1/8th tsp asafetida
- 1/2 tsp kasori methi
- 1/2 tsp coarse Saunf powder
- 1 green chilli slit lengthwise
- 3 – 4 tomatoes pureed
- 1 tblsp chopped coriander leaves
- 2 cups all purpose flour (maida)
- 1/2 tsp salt
- 1 cup yogurt
- vegetable oil for deep fry
For the aloo ki sabji
- Heat oil in a pan. Add cumin seeds and when the cumin seeds begin to sputter and asafetida, degi mirch, turmeric, red chilly powder and 1 tblsp water so as not to burn the red chilly.
- Now add the pureed tomatoes and let it cook till the oil separates. Then add the slit green chilly and add salt, coriander powder and garam masala.
- Now add potatoes crushed into big pieces with hand. Mix well.
- Lastly add the saunf powder and crushed kasoori methi and 1 cup of water. Let it cook till the gravy thickens. Keep stirring occassionaly.
- Transfer it to serving bowl and garnish with coriander leaves.
For the puri
- Place the flour in mixing bowl with the salt.
- Make a well in the middle of the flour and gradually stir in yogurt, mix well to form a supple dough.
- Add water if needed.
- Knead the dough for 7-10 minutes until it is soft.
- Leave it for 20 minutes to get more soft.
- Make balls out of this dough.
- Roll out each piece on the well floured surface into a big circle (usually it will be bigger than a normal poori)
- Heat oil in a Kadhai or wok (frying pan).
- Deep-fry the pooris in hot oil for a minute, turn the side and fry till it is puffed and golden in colour.
- Repeat this process until all the pooris are made.
- Serve the pooris hot with aloo ki sabji and aam ka achar.