aloo poori recipe, how to make aloo poori | punjabi aloo poori recipe

punjabi aloo poori

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 upmapotato poha, sandwiches, porridges… all of which are light.

punjabi aloo poori

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.

poori aloo recipe

the combo of aloo poori with sooji halwa is very popular in north india. usually the aloo poori is made for breakfast but you can have it any time of the day. mostly its made on weekends as it is a heavy meal and you won’t feel like working after having it.

if you are looking for similar recipes then do check bengali luchimatar kulchanaan without yeastmethi cholegarlic naan, poori bhaji and aloo paratha.

punjabi style aloo poori recipe below:

aloo poori
 
Prep time
Cook time
Total time
 
aloo poori - traditional punjabi spiced potato curry served with pooris.
Author:
Recipe type: main, breakfast
Cuisine: north indian, punjabi
Serves: 4-5
Ingredients
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/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
for the poori: (makes 15-18 pooris)
  • 2.5 to 3 cups whole wheat flour/atta
  • 1 tsp oil
  • water to knead the flour
  • oil for frying
Instructions
preparing the aloo sabzi:
  1. heat oil. add the ajwain and fry them. now add the onion and fry them till they become soft.
  2. add the ginger, garlic and green chilies and fry till the raw smell of the ginger & garlic disappears.
  3. add the chopped tomatoes and fry till the tomatoes become soft and pulpy.
  4. add the turmeric powder, asafoetida and red chili powder. mix well.
  5. now add the diced potatoes. add salt and mix well.
  6. add water and pressure cook the aloo for 3-4 whistles till the aloo are cooked.
  7. open the lid and simmer the aloo sabzi by pressing a few cooked aloo with the spoon on the sides of the cooker.
  8. this is to get a slightly thicker consistency of the gravy. the starch from the aloo make the gravy a little thick.
  9. once done, sprinkle some garam masala powder and mango powder. mix well and garnish with some coriander leaves.
  10. serve aloo sabzi hot with pooris.
preparing the pooris
  1. 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.
  2. heat oil for deep frying. fry the pooris in oil till they get puffed and are golden brown.
  3. serve the hot pooris with the aloo sabzi, along side with sliced onions and some lemon wedges.
Notes
few tips for aloo poori recipe:
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.



{ 34 Responses }

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  1. nidhie says

    Hi dassana, I have been following your awesome blog since a year n have been a great fan of yours!! I just got married n even though I knew cooking I always needed a quick revision

  2. Nerissa says

    Hi Dassana,
    Came across your blog last night when I was searching for some veg recipes. Love your recipes. Will definitely be trying this recipe in a day or two. Thank you so much for sharing!

  3. sathiarani says

    Hi Dassana- bumped into your blog when I was searching for aloo puri – and found yours. I tried and it was awesome – the aroma of ajwain was so just brilliant… The only alteration I made was to add ghee and oil for the saute and a little milk to tone down the spicyness as I used kashmiri chili power.. Will definitely try your other recipes….thanks for sharing. will post more comments after my friends try your sabzi as I making this for a potluck dinner to go with the puris….

    • says

      thanks sathiarani for your feedback. the aroma and flavors of ajwain stand out in this recipe. you can cut down the spices next time you make it. sure give the feedback.

  4. supriya says

    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

  5. shirley says

    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.

    • says

      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.

  6. shubha mondkar says

    Hi Dassana.the aloo turned out great.I made it for dinner with amras and puri.Family loved it.Thankyou so much.

  7. Jackie says

    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

      • Jackie says

        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

        • says

          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 :-)

  8. suhani says

    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

    • says

      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 :-)

  9. says

    That is one awesome combo… The curried potatoes is so simple … I have to give this a try..:)) Pooris are awesome..
    Reva

  10. says

    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!

  11. says

    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

    • says

      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.