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….. i just 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. on weekends it would be idli and dosa and on week days, mom would make upma, potato poha, sandwiches, porridges… all of which are light.
we would have also aloo poori or poori bhaji in maharashtrian style. but it would be for lunch.
this aloo poori recipe is my mil’s treasured recipe. it is one of her best aloo sabzi recipes and everybody in the family loves it.
the main and top most ingredient which subtly flavors the whole dish is ajwain/carom seeds. it brings out the best in this potato curry. this potato curry is served hot hot with hot hot pooris, all puffed up and straight out from the kadai along with some chopped onions and lemon wedges.
punjabi style aloo poori recipe below:
- 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/haldi
- 1 tsp red chili powder
- ½ tsp garam masala powder
- 1 tsp ajwain/carom seeds
- a pinch of asafoetida/hing
- 1 tsp dry mango powder/amchur
- 3 tbsp oil
- 2 to 3 cups water
- a few coriander leaves for garnishing
- 2.5 to 3 cups whole wheat flour/atta
- 1 tsp oil
- water to knead the flour
- oil for frying
- 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 aloo for 3-4 whistles till the aloo are cooked.
- open the lid and simmer the aloo sabzi by pressing a few cooked aloo with the spoon on the sides of the cooker.
- this is to get a slightly thicker consistency of the gravy. the starch from the aloo 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 aloo sabzi hot with 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 aloo sabzi, along side with sliced onions and some lemon wedges.
1. you can have the consistency of the aloo sabzi as per your preference. however avoid making it watery or thin.
2. the spice powders, namely chili powder, garam masala and mango powder can be adjusted per your liking.
3. in the absence of carom seeds, you can add cumin seeds. the curry or sabzi will not have the carom seeds flavor, but still taste good.
4. 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.