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.
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- 1 cup Wheat flour (Atta)
- 2 tablespoons Sooji (Semolina)
- 1/2 teaspoon Ajwain (Carom seeds)
- Salt, to taste
- 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 Jeera (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
Procedure for making Aaloo Poori
- Combine flour, sooji, pinch of salt, ajwain and oil and knead tight dough with very little water. Keep aside for 10 minutes, covered with damp cloth.
- 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 the bottom, slowly flip it and allow it to cook from other side.
- Once the poori 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
- Adding sooji to poori dough gives pooris a crispy texture.
- The dough for poori should not be too soft otherwise the poori will stick to the rolling board.
- 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.