YES, Today’s recipe is ALOO POORI.
As the name suggests it is made out of the king of vegetables Aloo(potato).
KING because it can be combined with almost all vegetables and it adds taste to all.
Unlike plain poori, this has spices added to the dough, so no need to add sabzi for accompaniment.
As it is, you can relish it.
Aloo poori is a wonderful breakfast, suitable for all times and for all ages.
Let me share the recipe with you.
INGREDIENTS for Aloo Poori
Table of Contents
- Potato(aloo) -1 big washed, boiled and peeled.
- Wheat flour-1 cup
- Fine semolina(chiroti rawa)-1 tablespoon
- Ginger garlic and a green chilly paste-1 tablespoon
- Cumin(jeera)seeds-3/4 teaspoon
- Table salt-3/4 tea spoon or according to taste
- Turmeric powder -1/2 teaspoon
- Oil-3 tablespoons for the dough
- Oil -for frying(enough to deep fry) approximately 450ml
- Water -1/2 cup(use according to need)
PREPARATION OF THE DOUGH for ALOO POORI
In a paratha (big size plate), take wheat flour, semolina(rawa), grated and boiled potato, ginger garlic green chilly paste, salt, turmeric, coriander leaves, jeera and 2 table spoon oil.
- Mix all nicely.
- Now add little water, enough to make a stiff dough(2-3 tablespoons).
- (Do not add more water at this stage as the potato makes the dough loose because of its water content.)
- Now cover the dough and let it rest for 15 minutes
- Take out the dough put in 1 tablespoon of oil and knead to smoothen it.
- Roll the dough on a rolling board to make a log and cut it equally to make small balls.
- Flatten the balls and roll pooris.
You can roll the ALOO pooris in two ways;
- Make a little big ball of dough(1/4 portion of the total dough).
- Flatten the ball and roll it to a big chapati, which should be of even thickness.
- Now take a small bowl or a lid with a sharp edge and cut as many pieces as possible.
- Remove the extra portions. At a time 6 to 8, pooris are ready for frying. (depending on how big you roll).
Keep covered until you fry.
The second method is, you have to make a log of dough cut it into equal portions, flatten and roll
individual poori.
Deep fry the poories
POORIS ARE READY TO SERVE. SERVE HOT TO DOUBLE THE TASTE.
NOTE
- This can be packed for a lunchbox or taken as breakfast.
- If hot, can be taken as it is or with some mango chutney. pickles etc.
- Use good quality potatoes to get good results.
- LINK TO OTHER VARIATIONS OF POORIS ARE AS FOLLOWS:-
- https://padmas-navaruchi.in/2020/06/plain-poori/
- https://padmas-navaruchi.in/2020/06/aloo-methi-poori/
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