Aloo Puri is a favorite breakfast at my hubby’s place for Sunday mornings. Here aloo refers to potato curry and puri is Indian fried bread. Since both these dishes are served together, it named as aloo puri.
I have added here both the recipes of our family’s favorite potato curry and the puri.
For The Aloo Sabzi
- 2 tablespoons oil
- 1 teaspoon carom seeds (ajwain)
- ⅓ cup chopped onions or 50 grams onion or 1 medium-sized onion, chopped
- 2 teaspoons finely chopped ginger or 1 inch ginger, finely chopped
- 1 teaspoon finely chopped garlic or 3 to 4 small to medium garlic cloves, finely chopped (optional)
- 1 or 2 green chillies – chopped or sliced (optional)
- 1 heaped cup chopped tomatoes or 200 grams tomatoes or 2 medium to large tomatoes
- 2 heaped cups diced potatoes or 350 grams or 5 medium-sized potatoes, peeled and diced
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- ½ teaspoon garam masala powder
- 1 pinch asafoetida (hing)
- ½ to 1 teaspoon dry mango powder (amchur)
- 2 cups water
- 1 to 2 tablespoons coriander leaves – for garnish
For The Poori: (Makes 15-18 Pooris)
- 2.5 to 3 cups whole wheat flour
- 1 teaspoon oil
- water to knead the flour – as required
- oil for frying – as required
Making Aloo Sabzi
- Heat oil in a pressure cooker. Add the carom seeds and fry them for a couple of seconds. Now add the chopped onions and saute them till soften.
- Add the ginger, garlic and green chilies and saute till the raw aroma of the ginger and garlic goes away.
- 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 curry for 3 to 4 whistles or till the potatoes are done.
- Open the lid and simmer the curry by pressing a few cooked potatoes 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 poori.
- Knead the wheat flour into a stiff dough with water and oil. Make small balls of the dough. Roll into rounds having 4 to 5 inches diameter.
- Heat oil for deep frying. Fry the pooris in oil till they get puffed and are golden brown.
- Remove them into paper napkins to remove excess oil.
- Serve the hot pooris with the aloo sabzi, along side with sliced onions and some lemon wedges.