Poori Aloo

🧂 Ingredients

• 250 g Whole wheat flour (atta)(Fine whole wheat flour, also known as atta, is ideal for poori.)
• 1/2 tsp Salt(Optional, for the poori dough.)
• 120-150 ml Water(Lukewarm water, as needed for the poori dough.)
• 400 g Potatoes(Boiled until tender, peeled, and roughly cubed or mashed.)
• 2 tbsp Vegetable oil or Ghee(For tempering the potato curry.)
• 1 tsp Cumin seeds
• 1/2 tsp Turmeric powder
• 1-2 Green chilies(Finely chopped, adjust to your spice preference. Remove seeds for less heat.)
• 1/2 inch Ginger(Grated or finely minced (optional, for added flavor).)
• 1 Tomatoes(Medium, finely chopped (optional, for a tangier curry).)
• 1 tsp Coriander powder(Optional, for added depth of flavor.)
• 1/4 tsp Garam masala(Optional, for a warm finish.)
• 1/2 cup Water(Or as needed to achieve desired curry consistency.)
• to taste Salt
• 2-3 tbsp Fresh cilantro(Chopped, for garnish.)
• sufficient quantity Oil(For deep frying the pooris. Use a neutral oil like vegetable, canola, or sunflower oil.)

👨‍🍳 Instructions

1. 1

   Prepare the Poori Dough: In a large bowl, combine the whole wheat flour and salt (if using). Gradually add lukewarm water, a little at a time, mixing until a stiff, cohesive dough forms. Knead for 5-7 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest for at least 20-30 minutes. This resting period is crucial for soft, pliable pooris.

   ⏱️ 20-30 minutes (resting)
2. 2

   Prepare the Aloo Curry Base: Heat 2 tbsp of oil or ghee in a pan over medium heat. Once shimmering, add the cumin seeds. Let them splutter and turn golden brown (about 30 seconds). Add the chopped green chilies and grated ginger (if using). Sauté for another 30 seconds until fragrant.

   ⏱️ 2 minutes
3. 3

   Add Tomatoes and Spices: If using tomatoes, add them to the pan and cook until softened and slightly mushy, about 3-4 minutes. Stir in the turmeric powder, coriander powder (if using), and salt. Cook for 1 minute, stirring constantly, until the spices are fragrant.

   ⏱️ 5 minutes
4. 4

   Combine with Potatoes: Add the boiled and cubed/mashed potatoes to the pan. Gently mix them with the spice mixture, trying not to mash them completely if you prefer some texture. Add about 1/2 cup of water (or more, depending on desired consistency). Stir well to combine.

   ⏱️ 3 minutes
5. 5

   Simmer the Curry: Bring the curry to a gentle simmer. Cover the pan and cook for 5-7 minutes, allowing the flavors to meld. Stir occasionally. If the curry becomes too thick, add a splash more water. Stir in the garam masala (if using) just before turning off the heat.

   ⏱️ 5-7 minutes
6. 6

   Shape the Pooris: Divide the rested dough into small, equal-sized balls (about 1.5 inches in diameter). Lightly grease your palms with oil. Roll each ball into a smooth sphere, then flatten it slightly. Using a rolling pin, roll each ball into a small, thin disc (about 4-5 inches in diameter), ensuring it's even in thickness. Avoid making them too thin, or they might tear. Keep the rolled pooris covered with a damp cloth to prevent drying.

   ⏱️ 10-15 minutes
7. 7

   Fry the Pooris: Heat sufficient oil for deep frying in a kadai (wok) or deep pan over medium-high heat. The oil should reach approximately 175-180°C (350-360°F). To test if the oil is ready, drop a tiny piece of dough; it should rise to the surface immediately and sizzle vigorously. Carefully slide one poori into the hot oil, ensuring not to overcrowd the pan. Gently press the center of the poori with a slotted spoon; it should puff up like a balloon. Flip the poori and fry for about 30-60 seconds per side, until golden brown and crisp. Remove with a slotted spoon, draining excess oil.

   ⏱️ 1-2 minutes per poori
8. 8

   Serve: Garnish the aloo curry with fresh chopped cilantro. Serve the hot, puffed pooris immediately alongside the aloo curry.

   ⏱️ 1 minute

💡 Pro Tips

• ✓For perfectly puffed pooris, ensure the dough is stiff and the oil is at the correct temperature.
• ✓Don't overcrowd the pan when frying; fry pooris one or two at a time.
• ✓The aloo curry should have a semi-dry consistency, not too watery, so it pairs well with the fried bread.
• ✓Adjust green chilies according to your spice tolerance.
• ✓This dish is best enjoyed fresh, making it an ideal Sunday brunch or breakfast.

🔄 Variations

• Add a pinch of asafoetida (hing) to the oil with cumin seeds for digestive benefits and flavor.
• For a richer curry, use ghee for tempering.
• Serve with chole (chickpea curry) or a sweet dish like halwa for a more elaborate meal.

🥗 Nutrition

Per serving