AuthorArt Of CookingCategory, , , , DifficultyIntermediate

Poori allo is a favorite breakfast that is loved by all for Sunday mornings. In this recipe aloo refers to potato curry and puri is Indian fried bread. Since both these dishes are served together, it named as poori allo The combination of poori aloo with sooji halwa is very popular in North India. Usually,poori aloo is made for breakfast but you can have it any time of the day. Mostly it is made on weekends as it is a heavy meal and you won’t feel like working after having it. Poori tastes delicious on its own and can be enjoyed as a snack too. This aloo ki sabzi is a stew like potato curry that is brimming with goodness of ground spices, ginger and hearty potato. You could also have it with chapatti as a choice of bread for an everyday meal but deep fried pooris make it so much more delicious! There are various different ways of cooking this sabzi in communities of India and our family recipe includes even fewer ingredients than this one. This has got to be my favourite one and as much as the combination of puri aloo is great for festivals and celebrations

final_Poori_Aloo
Yields1 Serving
Prep Time15 minsCook Time15 minsTotal Time30 mins
 2 tbsp Oil
 Asafoetida
 2 Bay leaf
 1 tsp Cumin seeds
 1 tsp Fennel seeds
 1 tsp Carom seeds
 1 tbsp Ginger garlic paste
 3 Green chillies
 4 Onions
 Curry leaves
 ½ tsp Turmeric powder
 2 tbsp Coriander powder
 1 tbsp Red chilli powder
 1 tsp Cumin powder
 1 tsp Dry mango powder
 Salt to taste
 4 Tomato,pureed
 1 tsp Dry Fenugreek leaves
 6 Potatoes, boiled
 5 ½ cups Water
 Coriander leaves, chopped
For the Poori
 2 cups Whole wheat flour
 ½ cup Rawa/semolina
 1 tsp Carom seeds
 Salt to taste
 2 tbsp Oil
 Water to knead
 Oil for frying
1

To make the poori dough,
Take whole wheat flour in a bowl. Preferably a bit coarse if possible.

2

Add semolina also known as suji or rawa to it. It helps to absorb oil.

3

Add little salt and carom seeds to the dough.

4

Add about 1 tsp of oil to the dough and start crumbling to get them together.

5

Slowly, start adding water to make tight dough and apply oil at the end to it. Rest it for 30 minutes by placing wet cloth over it.

6

To make the Aloo/ Potato masala.
Heat oil in a kadai, add asafoetida to it along with bay leaf.

7

Add other ingredients of tempering like cumin seeds, fennel seeds, carom seeds and allow them to splutter.

8

Add garlic paste along with chilies and cook slightly. Throw in some curry leaves and allow to crackle.

9

Add the chopped onions, and cook till brown on medium heat.

10

Add little salt and continue cooking till brown.

11

Once the onion turns brown, add all the spice powders like turmeric powder, chili powder, coriander powder, cumin powder and dry mango powder. Drop a splash of water to avoid burning.

12

Add the pureed tomatoes and cook till it leaves oil.

13

Add little dry fenugreek leaves. Add the boiled potatoes, diced into cubes and mix well . Mash some to get thick consistency.

14

Adjust water as per gravy needed.

15

Cover and cook on low flame for 10 minutes. Garnish with coriander leaves

16

To fry the Poori
Heat oil to deep fry in a kadai.

17

Take small portions of the dough and start making small and thin roundels like chapati. Apply oil while making it on dough.

18

Once the oil is hot, start adding pooris and fry till they are golden. They will fluff up, is the sign that the poori is done perfectly.

19

Remove on an absorbent paper.

20

Serve it hot with relishing aloo masala and some salad on the side.

Ingredients

 2 tbsp Oil
 Asafoetida
 2 Bay leaf
 1 tsp Cumin seeds
 1 tsp Fennel seeds
 1 tsp Carom seeds
 1 tbsp Ginger garlic paste
 3 Green chillies
 4 Onions
 Curry leaves
 ½ tsp Turmeric powder
 2 tbsp Coriander powder
 1 tbsp Red chilli powder
 1 tsp Cumin powder
 1 tsp Dry mango powder
 Salt to taste
 4 Tomato,pureed
 1 tsp Dry Fenugreek leaves
 6 Potatoes, boiled
 5 ½ cups Water
 Coriander leaves, chopped
For the Poori
 2 cups Whole wheat flour
 ½ cup Rawa/semolina
 1 tsp Carom seeds
 Salt to taste
 2 tbsp Oil
 Water to knead
 Oil for frying

Directions

1

To make the poori dough,
Take whole wheat flour in a bowl. Preferably a bit coarse if possible.

2

Add semolina also known as suji or rawa to it. It helps to absorb oil.

3

Add little salt and carom seeds to the dough.

4

Add about 1 tsp of oil to the dough and start crumbling to get them together.

5

Slowly, start adding water to make tight dough and apply oil at the end to it. Rest it for 30 minutes by placing wet cloth over it.

6

To make the Aloo/ Potato masala.
Heat oil in a kadai, add asafoetida to it along with bay leaf.

7

Add other ingredients of tempering like cumin seeds, fennel seeds, carom seeds and allow them to splutter.

8

Add garlic paste along with chilies and cook slightly. Throw in some curry leaves and allow to crackle.

9

Add the chopped onions, and cook till brown on medium heat.

10

Add little salt and continue cooking till brown.

11

Once the onion turns brown, add all the spice powders like turmeric powder, chili powder, coriander powder, cumin powder and dry mango powder. Drop a splash of water to avoid burning.

12

Add the pureed tomatoes and cook till it leaves oil.

13

Add little dry fenugreek leaves. Add the boiled potatoes, diced into cubes and mix well . Mash some to get thick consistency.

14

Adjust water as per gravy needed.

15

Cover and cook on low flame for 10 minutes. Garnish with coriander leaves

16

To fry the Poori
Heat oil to deep fry in a kadai.

17

Take small portions of the dough and start making small and thin roundels like chapati. Apply oil while making it on dough.

18

Once the oil is hot, start adding pooris and fry till they are golden. They will fluff up, is the sign that the poori is done perfectly.

19

Remove on an absorbent paper.

20

Serve it hot with relishing aloo masala and some salad on the side.

Poori Aloo Recipe
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