A popular festive dish that is originated in the Indian subcontinent. Poori is a deep-fried bread that is prepared with either all-purpose or whole wheat flour. It has the best taste when eaten with spiced Aalo (potatoes) which can either be dry or curried. The root of this dish is associated with North India and therefore, you may find people often eating this dish. This dish is generally complemented with Salad or spiced Dahi (yoghurt).
To make this dish vegan: Don't use yoghurt as a complementing dish.
Potatoes Masala with Fried Indian Bread
2 - 3 Serving
Potatoes Boiling Instructions:
Potato (Aalo) Curry Preparation:
Take a pan on an adjustable flame and add oil. Once pan is heated, add cumin seeds and as the seeds starts bursting, add chopped or grated chilli, garlic and ginger. Once it starts turning brown, add chopped tomatoes. Cook it for 5-10 minutes mix well add the remaining spices such as Garam Masala, Coriander Powder and Turmeric. Mix well on med-low flame and finally add the boiled Potatoes, with a little water in the pan followed by salt (as per the taste) and cook for another 10-15 minutes on med-low flame. Garnish it with chopped Coriander.
Your Aalo Poori dish is ready to serve. Don't forget to garnish your potatoes with chopped Coriander and sliced lemon. Bon Appetit!
Fried Indian Bread (Poori) Preparation:
Add 300 grams of whole wheat flour in a big bowl, add salt, paprika (Mirchi powder) and thymol seeds (Ajwain). Pour 1/4th portion of water to the dough and start mixing it. However, you need to add a small quantity of water to the dough, as you are progressing your dough preparation (make sure, it should be firm at the end and not too loose). Drizzle oil and knead it to smoothen the ball. Cover the dough and keep it aside for 15-20 minutes. Smoothen all the balls by rolling them in your palms.
CAUTION: Working with hot oil must be done carefully!
Begin to heat the oil on the medium flame and check by dropping a small portion of a dough to the pan. It has to rise immediately without getting brown. Drop the Poori carefully to the hot oil. Do not make a contact with Poori until it rises half the way to the surface. Once it begin to rise, press down the ladle which helps the Poori to puff up. Once Poori is puffed, flip it carefully. Fry the other side until it is light golden and crisp. Remove the Poori to the kitchen tissue, to make it soak the extra oil.
Sprinkle oil on the rolling area and place a small dough ball over the oil area. Flatten the ball by rolling it evenly from the center to make a round Poori.
Potatoes (Medium size)
4 - 5
Whole Wheat Flour
Coriander Seeds (Grated or Crushed)
Fresh Ginger (Grated)
4 - 5 Cloves
Mixed Spices (Garam Masala)
Sunflower / Cornflower Oil
2 (NOTE: Adjust based on Spice level)