Aloo Poori

Aloo Poori

Very traditional recipe that goes back a long way, nothing can beat the aloo poori combination. From childhood I have been eating this combo and trust me it is to mouth watering every time you eat it. It is a full meal recipe in itself, can be eaten as a breakfast option or even lunch. We use to eat this as sunday brunch most of the times. If you really want to enjoy this combo to the fullest, go in for a big glass of sweet lassi with it….. and after this you surely are gone for a relaxing long sunday afternoon nap …. I prefer making the aloo bhaji with a thick gravy and not too dry, trust me it goes real well with the pooris.

Ingredients -

For the aloo bhaji :

• Aloo(Potatoes) boiled - 6-7 medium size
• Tomatoes - 3 large size
• Onions - 2 large size
• Ginger Garlic paste - 1/2 teaspoon
• Salt to taste
• Red chilli powder - 1/2 teaspoon
• Garam Masala - 1/2 teaspoon
• Dry coriander powder - 1 tablespoon
• Turmeric Powder - 3/4 teaspoon
• Pinch of hing ( asafoetida)
• Amchur Powder - 1/2 teaspoon
• Dry Fenugreek leaves(Kasuri Methi) - 1 teaspoon

For the Pooris:

• Whole wheat flour - 2-3 cups
• Oil to knead - 1 teaspoon
• Ajwain(Carom Seeds)-1/2 teaspoon
• Water as required
• Salt to taste
• Red chilli pinch
• Garam Masala pinch

Method -

Aloo Bhaji -

Grind tomatoes,onions in a mixer and add ginger garlic paste to it. Mix it again in the grinder. Take a kadai, add oil, when oil heats add a pinch of hing to it followed by the tomato onion paste. Fry it (bhuno it) in the kadai for about 7-10 minutes on medium flame. When the masala starts leaving the sides of the kadai then it is done, you will be able to see the oil on the sides of the kadai.Add kasuri methi to it along with all the dry spices.

Mash the boiled potatoes with hands gently ( DO NOT CUT THEM INTO PIECES WITH THE KNIFE). This will give you a nice authentic flavour of the aloo bhaji. Add the gently mashed potatoes into the kadai with 1/2 a cup of water and bring to boil. Your aloo bhaji should be little thick. Wow Its ready!!!!

For the Pooris -

Now prepare the dough for the pooris, in a mixing bowl add the flour,oil,spices and knead it to a thick dough(pl do not forget to add ajwain to the poori dough as this gives a very nice flavour to the pooris). Knead it to a thick dough with both the hands. Let it rest for 20 mins, cover the dough with a transparent foil.

Frying the pooris -

Make small lemon size rolls from the dough that you have kept aside for 20 minutes. Roll it with the help of a rolling-pin and deep fry it in the hot oil kadai. Put the flat rolled dough in the kadai, press it a little with the ladle from the top, your poori will puff by doing so. For making crispy puffy pooris, fry from both the sides with the help of a ladle in the hot oil kadai.

Remove them onto a tissue paper so that the excess oil is soaked.

Serve these hot pooris with the aloo bhaji and sliced lemoned onions,mango pickle and green chillies. You can have curd too along with this combo recipe.

Enjoy !!

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