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 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:
ingredients
- 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
- 2.5 to 3 cups whole wheat flour
- 1 tsp oil
- water to knead the flour
- oil for frying
method:
- 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.
- 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
my notes
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.
{ 1 trackback }
{ 24 comments… read them below or add one }
i tried this recipe out and everyone at home loved it….thank you soo much!!!its really awsome!
welcome neetu
your blog makes my juices flow!
such tasty pics and recipes…
wonderful work
thanks tushar.
the combo looks perfect and made for eachother, love the clicks
i came thr’ ur site recently .it’s too good. thank you very much. i was going thr’ the easy ones first. i really find it superb. while reading the making of recipie it feels some of my freind is telling me the recipe. launguage is also easy flowing. i tried aloo sabjee like this.it was awsome.i tried mushroom,paneer also.it turned out really good.thanks a lot again.
supriya
hi supriya, glad to know that the recipes came out great. also thanks for all your kind words. encourages and motivates me. thanks once again.
Hi Dassana,
The aloo subzi looks delicious !! Have always been a fan of your pics and recipes. very colourful and vibrant.. Tried the Rajma recipe and turned out well. My lil one loves rajma and I didn’t know the recipe till I tried it from your site. Infact she loves mostly punjabi dishes though we are originally from the south. so your site is a real blessing to me. have always wanted to leave a thank you note but never had the time. so tonight here i am writing to you after tucking away the entire family to bed… kids and inlaws..what I wanted to request you is the puri recipe. the puris look so well puffed and brown. mine don’t puff or look pale and oily. would you mind sharing your secret tip…am sure u have one.. Thank you once again for your fab site. God bless you. Keep up the good work.
thanks a lot shirley. comments like yours inspire & encourage me. do comment or give feedback when you have time.
there is no secret tip in making the puris. it is just that one needs to get the technique right for making pooris – mainly getting the dough right, rolling the puris and frying the pooris at the correct tempearture in the oil.
even i was not so good in making puris some years back. but with practice i make good pooris now. i will share the method of making the perfect pooris in a post.
Hi Dassana.the aloo turned out great.I made it for dinner with amras and puri.Family loved it.Thankyou so much.
welcome shubha. thanks for making the recipe as well taking time out to comment on the post.
I am so, so excited to have found your blog!! I am vegan and I LOVE Indian food (it’s pretty much all my non-veg family eats, along with Thai), but I have found that the Indian and other asian recipes included in vegan cookbooks (and blogs!) are usually SO bland and lacking in flavour, so I can’t wait to try out some of yours
this one in particular sounds delicious! x
thanks jackie. indian food is not at all bland. even the vegan indian recipes. there are many vegan recipes on my blog. even the vegetarian recipes you can easily veganize with vegan substitutes. below is a link of all vegan recipes on the blog. do try them and share your feedback.
http://www.vegrecipesofindia.com/recipes/vegan-recipes/
oh no, that’s not what I meant at all, I *know* that Indian food, veg or not, definitely isn’t bland! that’s my problem with many the recipes I keep finding elsewhere
I will be definitely trying some of yours, don’t worry x
what i meant to say that was the recipes in the cookbooks and some blogs make it bland. i know you did not meant it. sure, do try the recipes
indians are good at digesting this kind of heavy stuff..right in the morning.. but then whatever it is.. i simply cannot resist this aloo puri..m gonna make it..but in the dinner..lol
the indians can digest such heavy stuff coz they work hard… especially in punjab they work hard in the fields… also we use so many spices in our food. these also help in digestion. like for instance in this recipe ajwain is added and it is excellent for digestion. also there is turmeric powder, asafoetida, garam masala… all good for digestion
I like my sabzi to be a little liquidy for puris . Like this one. Looks delicious.
That is one awesome combo… The curried potatoes is so simple … I have to give this a try..:)) Pooris are awesome..
Reva
i love my ma’s aloo poori.. so many memories associated with it. it used to be a special treat on some weekends or some events.:) and the fights over the fresh puffed pooris:) your pooris look crisp and inviting!
me and my sis would also fight over the pooris when mom would make them
You can’t imagine a heavy breakfast ..and .. We North Indians can’t live without it
) Paratha, stuffed paratha, puri’s, chole bhature 
) It is a start to a perfect day! I am making some today, and thinking of posting it 
Ajwain.. here I come :d
you know ansh in the beginning i was shocked to see butter laden stuffed parathas, plain paratha, chole bhature or chole poori as breakfast food. but now have got used to it. i would barely manage to have one stuffed parathas and thats it. till today when i make these for breakfast i can hardly have one or maximum two parathas or pooris.
my sisters’s favorite yumm….
xoxo