Fried wheat flour pooris with tangy spicy tomato and potato curry, Aaloo Poori is an all time favorite breakfast of Uttar Pradesh – India. The beauty of this dish is that you can team up the curry with any kind of pooris – wheat flour poori, methi poori (fenugreek), palak poori (spinach), bathua poori (chenopodium), bedai poori (stuffed) etc. This dish is served on special occasions by many.
Ingredients for Aaloo Poori (Poori Bhaji)
- 1 cup Wheat flour
- 1/2 teaspoon Ajwain (Carom seeds)
- 1/4 teaspoon Salt
- Water, As required
- Cooking Oil, For deep frying + 2 tablespoons
- 2 – 3 medium Potatoes, boiled
- 2 small Tomatoes, pureed
- 1 Green chili, chopped
- 1 teaspoon Ginger paste
- 1 tablespoon Fresh Coriander (Cilantro), chopped
- 1/2 teaspoon Cumin seeds
- Pinch of Hing (Asafoetida)
- 1/2 teaspoon Red chili powder
- 1/2 teaspoon Turmeric powder
- 1/2 teaspoon Garam Masala
- 1 teaspoon Coriander powder
- Combine the flour, salt, ajwain and oil and from the mixture knead tight dough with very little water. Keep aside for 10 minutes, covered with damp cloth.
Tip: The dough should not be too soft otherwise the poori will stick to the rolling board.
- Peel the boiled potatoes and break them with hand and keep aside for a while; do not cut with knife.
- Put a deep pan over medium heat and add 1 tablespoon oil in it. When the oil gets heated, add cumin seeds into it and let them crackle.
- Add tomato puree and stir fry for 2 – 3 minutes.
- Now add the spices and cook for half a minute while stirring.
- Add potatoes and mix well. Cook for a minute then add 2 cups water.
- Increase the heat to high and bring the curry to a boil. Once it starts to boil, lower the heat and cook for another 3 – 4 minutes.
- Add garam masala and chopped fresh coriander, stir and remove the pan from the heat. Transfer the curry into a serving bowl.
- Now place a deep frying pan or wok over medium heat with enough oil in it for deep frying.
- While the oil heats, make 8 or 9 small balls of the dough. Using a rolling pin roll them out into small circular shape, not too thick or thin.
- When the oil heats up, slide in one poori slowly by the side of the pan. Press it lightly with a slotted spatula, when it puffs and turns light red from bottom side slowly flip the poori and allow it to cook from other side also.
Tip: The oil should be just hot enough to puff the poori well but not too hot to burn it. If on sliding in a poori it turns deep red immediately, that means the oil is too hot. In such a case lower the heat and allow it to come to a lower temperature before continuing.
- Once the puri becomes light red from both sides, carefully lift it using a slotted spatula and transfer it to a plate lined with paper towels to drain extra oil. Repeat for all pooris.
- Serve hot with potato curry and pickle of your choice.
Preparation Time: 40 minutes