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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
Cook Time 30 minutes
Course Main Course
Cuisine Indian
Servings 4 People

Equipment

Ingredients
  

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
  • ½ teaspoon red chilly powder
  • 1 teaspoon cumin seeds
  • a pinch asafetida
  • a pinch dried fenugreek leaves
  • salt to taste
  • 1 teaspoon garam masala powder
  • ½ 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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