aloo poori – punjabi style
the aloo poori recipe is a hot favorite regular at my hubby’s place for sunday morning breakfasts. can you imagine having pooris with aloos for breakfast.
i cannot eat heavy foods at the start of my day. but in my hubby’s family everybody can
at my mom’s place the sunday breakfast would be light food like idli or dosa. 99 % it would be idli and dosa but on some rare occasions my mom would make upma or potato poha… both of which are light.
we would have also aloo poori or puri bhaji as we would call it. but it would be for lunch.
such a contrasting difference…
this aloo poori recipe is my mil’s treasured recipe. it is one of her best aloo sabzi recipes and all her sons love it including my husband.
the main and top most ingredient which subtly flavors the whole dish is ajwain/carom seeds. it brings out the best in the aloos and the rest of the veggies that are used in making this aloo poori.
aloo sabzi is served hot hot with hot hot pooris, all puffed up and straight out from the kadai along with some chopped onions.
i wanted to post this aloo poori recipe in the afternoon. we did not have electricity the whole day. so no baking or much cooking today and also posting the recipe pretty late.
aloo poori recipe details are below:
for the aloo sabzi:
- 4-5 medium size aloos (potatoes), peeled and diced
- 1 medium size onion, finely chopped
- 2-3 garlic, finely chopped (optional)
- 1 inch ginger, finely chopped
- 2-3 tomatoes, chopped
- 1 or 2 green chili, chopped or sliced (optional)
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1/2 tsp garam masala powder
- 1 tsp ajwain/carom seeds
- a pinch of asafoetida
- 1 tsp dry mango powder/amchur
- 3 tbsp oil
- 2 to 3 cups water
- a few coriander leaves for garnishing
for the poori
- 2.5 to 3 cups whole wheat flour
- 1 tsp oil
- water to knead the flour
- oil for frying
preparing the aloo sabzi:
- heat oil.
- add the ajwain and fry them.
- now add the onion and fry them till they become soft.
- add the ginger, garlic and green chilies and fry till the raw smell of the ginger & garlic disappears.
- add the chopped tomatoes and fry till the tomatoes become soft and pulpy.
- add the turmeric powder, asafoetida and red chili powder. mix well.
- now add the diced potatoes.
- add salt and mix well.
- add water and pressure cook the aloos (potatos) for 3-4 whistles till the aloos are cooked.
- open the lid and simmer the aloo sabzi by pressing a few cooked aloos with the spoon on the sides of the cooker.
- this is to get a slightly thicker consistency of the gravy. the starch from the aloos (potatoes) make the gravy a little thick.
- once done, sprinkle some garam masala powder and mango powder.
- mix well and garnish with some coriander leaves.
- serve hot with pooris.
preparing the pooris
- knead the wheat flour into a stiff dough with water and oil.
- make small balls of the dough.
- roll into rounds having 4-5 inches diameter.
- heat oil for deep frying.
- fry the pooris in oil till they get puffed and are golden brown.
- serve the hot pooris with the potato sabzi
you can choose the consistency of the aloo sabzi as per your preference.
the spice powders, namely chili powder, garam masala and mango powder can be altered as per your liking.
if you don't have a pressure cooker than after adding the potatoes and water, cover the pan and let the potatoes get cooked. remember to check in between.