Punjabi Aloo Poori

Punjabi style aloo poori is a classic combination of spicy and tangy aloo sabzi paired with puffed flatbreads poori. This is one of the best combinations of dishes you’d ever try.

What is Aloo Poori?

Aloo poori is India’s’ popular dish served in festivals, parties and get together. It is one of the easiest and tastiest dish ever. Because of the simplicity of the dish, it can be made at any occasion a]with only few ingredients. Mainly in LANGAR and roadside BHANDARA it is distributed by communities and rich people as a prasad for poor and needy.

There are several versions of aloo poori but the one I am sharing today is our family recipes. It doesn’t make the dish as close to the ones we get in street bhandaras but somehow similar, I WOULD SAY.

Basic Ingredients for Aloo Poori:

The basic ingredients to make the aloo poori are listed below.

• Firstly, Potatoes- Medium sized baby potatoes works perfect for the dish.
• Tomato-To add some tang and flavor in the dish.
• Ginger- Helps in digestion of potatoes while adding some flavors.
• Spices- A minimal spices are used in the dish like salt, chilli, coriander , garam masala and dry mango powder.
• Aseftida- Really needed, to bring the flavors in the dish.

Serving Suggestions:

Serve aloo with poori, you basically don’t need anything else but if you really want you can have some pickle and raita to pair it with.

Looking for more such combination recipes to get some ideas for your lunch or dinner? Do not miss my Halwa Poori Chana and Chole Bhature and the best one’s Bedmi Poori Aloo.

*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

Punjabi Aloo Poori

Sapana Behl

A spicy and tangy potato curry (aloo sabzi) served with deep-fried puffed bread called poori. This is a combination made in heaven.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine Indian

Servings 4 People

Equipment

• Mixing Bowl
• Wok
• Pan

Ingredients

  

1x2x3x

For Aloo

• 4 potato boiled and cubed
• 2 tomatoes chopped
• 2 green chilly chopped
• 1 teaspoon ginger grated
• 2 tablespoon coriander leaves chopped
• 1 teaspoon turmeric powder
• 2 teaspoon coriander powder
• 1/2 teaspoon red chilly powder
• 1 teaspoon cumin seeds
• a pinch asafetida
• a pinch dried fenugreek leaves
• salt to taste
• 1 teaspoon garam masala powder
• 1/2 teaspoon dry mango powder/amchoor
• 2 cups water or as require

For poori

• 2 cups wheat flour
• a pinch salt
• 1 teaspoon oil
• water as required
• oil for frying

Instructions

 

For Aloo

• Heat oil in a pan, add asafoetida, cumin seeds and dry fenugreek leaves,sauté add ginger.
• Stir for 2-3 minutes and add all spices and salt and mix well.
• Now add tomatoes and green chili. Cook until tomatoes are soft and oil separates from them.
• Finally, add potatoes and mix well. Add water and let it cook till you get the desired consistency of the gravy.
• Add amchoor powder and chopped coriander leaves, stir and remove from heat.
• Serve warm aloo with poori.

For Poori

• Knead the wheat flour by adding salt and 1 tsp oil. Make small balls and keep aside.
• Heat oil in a pan, make small-sized pooris on flat board with a rolling pin(size of pancake) and deep fry in oil.
• Serve hot with Aloo.

Notes

Adjust the spices in aloo sabzi as per your taste.

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Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you liked your Aloo Poori and please do share your tips and tricks with me.

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Best Regards,
Sapana Behl