aloo poori recipe with step by step photos – aloo poori recipe is a hot favorite regular at my hubby’s place for sunday morning breakfasts. in most punjabi homes the sunday breakfast is either aloo poori or bread pakora or different varieties of parathas like aloo paratha or onion paratha or gobi paratha or paneer paratha.
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.
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. you can also check this south indian style poori masala recipe which goes well with pooris and dosa.
punjabi style aloo poori recipe card below:
aloo poori recipe - traditional punjabi spiced potato curry served with pooris.
- 4-5 medium size potatoes (aloo), peeled and diced
- 1 medium size onion, finely chopped
- 2-3 garlic (lahsun), finely chopped (optional)
- 1 inch ginger, finely chopped (adrak)
- 2-3 tomatoes, chopped
- 1 or 2 green chili, chopped or sliced (optional)
- 1 teaspoon turmeric powder (haldi)
- 1 teaspoon red chili powder (lal mirch powder)
- ½ teaspoon garam masala powder
- 1 teaspoon carom seeds (ajwain)
- 1 pinch asafoetida (hing)
- 1 teaspoon dry mango powder (amchur)
- 3 tablespoon oil
- 2 to 3 cups water
- a few coriander leaves for garnishing
- 2.5 to 3 cups whole wheat flour (atta)
- 1 teaspoon oil
- water to knead the flour
- oil for frying
heat oil in a pressure cooker. add the ajwain and fry them. now add the onion and saute them till they become soft.
add the ginger, garlic and green chilies and saute till the raw smell of the ginger and garlic disappears.
add the chopped tomatoes and saute 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 or 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.
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.
how to make punjabi style aloo poori recipe:
preparing the aloo sabzi:
1. heat oil in a pressure cooker. add 1 teaspoon ajwain (carom seeds) and saute them.
2. now add 1 medium sized finely chopped onion.
3. saute them till they become soft.
4. add 1 inch finely chopped ginger, 2 to 3 finely chopped garlic and 1 to 2 chopped green chilies. saute till the raw smell of the ginger and garlic disappears.
5. add 2 to 3 chopped tomatoes.
6. stir and mix well.
7. saute till the tomatoes become soft and pulpy.
8. add 1 teaspoon turmeric powder (haldi), 1 pinch asafoetida (hing) and 1 teaspoon red chili powder.
9. mix well.
10. now add 4 to 5 medium sized, diced potatoes (aloo).
11. stir and mix well.
12. add 2 to 3 cups water.
13. next add salt as required and mix well.
14. pressure cook the aloo for 3-4 whistles or till they are cooked.
15. here the potatoes are cooked well.
16. open the lid and simmer the aloo sabzi by pressing a few cooked aloo with the spoon on the sides of the cooker.
17. this is to get a slightly thicker consistency of the gravy. the starch from the aloo make the gravy a little thick.
18. once done, sprinkle some ½ teaspoon garam masala powder.
19. also add 1 teaspoon dry mango powder (amchur powder). mix well and garnish with some coriander leaves.
20. serve aloo sabzi hot with pooris.
preparing the pooris:
1. knead 2.5 to 3 cups whole wheat flour (atta) into a stiff dough with water and oil.
2. make small balls of the dough.
3. apply oil to dough ball. the idea of applying oil and not dusting with flour is so that while frying, the oil stays clean and you won’t see dark burnt flour particles inside the oil.
4. roll the dough evenly into circles which are neither too thin nor thick.
5. place the rolled poori in a plate and cover with a clean kitchen towel, so that they don’t dry up.
6. heat oil in a deep frying pan or kadai. when the oil is sufficiently hot, then drop a small dough ball into oil. if the dough ball rises steadily and briskly to the top, then the oil is sufficiently hot to fry the pooris. otherwise, wait till the oil becomes hot before frying the pooris. if the dough ball rises slowly or is still at the bottom, then the oil is cold and if it rises too fast, then the oil is very hot.
8. add one poori at a time. it will puff up soon.
9. once the bottom side is golden, then turn over the poori and fry gently pressing down with the frying spoon or slotted spoon in a circular motion. fry the poori till golden brown all over. remove the poori into paper napkins to remove excess oil. fry all pooris this way. if the oil becomes too hot, then lower the temperature by reducing the flame and vice versa.
10. serve the hot pooris with the aloo sabzi, along side with sliced onions and some lemon wedges.