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Aloo Poori

By: Unknown
Region: North Indian
Dish:Vegetarian - Breakfast/Tiffins/Snacks
Servings: 6
Time to Prepare: 40 MINS


• For Poori/Puri:
• Whole Wheat Flour / Gehun Ka Atta – 1 1/2 Cup
• Semolina/Suji – 1/4 cup
• Oil – 2 Tbsp
• Salt To Taste
• Oil For Deep-Frying Pooris
• Water For Kneading Dough
• For Aloo Tamatar Ki Rasedwali Sabji:
• Oil – 3 Tbsp
• Bay Leaf/tej Patta – 1
• Dried Red Chilies/Sukhi Lal Mirch – 2
• Cloves/Laung – 2
• Cinnamon Stick/Dalchini – 1 Inch Stick
• Cumin Seeds/Jeera – 1 Tsp
• Mustard Seeds/Rai – Tsp
• Pinch Of Asafetida/Hing
• Garlic Cloves, Minced Or Finely Chopped – 1 Tbsp
• Ginger Peeled, And Minced Or Finely Chopped – 1 Tbsp
• Green Chili, Chopped – 1
• Chopped Onion – 1 Large
• Coriander Powder/Dhaniya – 1 Tsp
• Turmeric Powder – 1/4 Tsp
• Red Chili Powder – 1 Tsp Or To Taste
• Salt To Taste
• Tomato, Chopped – 2 Medium
• Water – 1/4 Cup + 3/4 Cup Or More If Needed
• Whisked Yogurt – 5 Tbsp
• Coriander Leaves, Chopped – 1 Tbsp
• Potatoes/aloo, Boiled, Peeled And Crumbled Into 1 Inch Pieces – 4 Medium
• Kasuri Methi/Dried Fenugreek Leaves


For The Poori/Puri:
1. Combine the whole wheat flour, semolina salt and 2 tbsp of oil and mix well.
2. Knead into a stiff dough using enough water.
3. Cover the dough with damp cloth and let it rest for 30 minutes.
4. Divide the dough into 3 equal portions and roll out each portion into a thin log as shown in the video.
5. Heat enough oil in a pan for frying.
6. Cut each log into ½-inch pieces and roll each piece into small rounds of 5-inches diameter.
7. To check if the oil is hot enough, add tiny dough pieces to the oil, if it rises up immediately then the oil is ready.
8. Now put one rolled out poori/puri into the hot oil and lightly press it with a spatula so that it puffs up.
9. Fry them till they turn golden brown in color from both the sides.
10. Transfer to a kitchen towel.
For Aloo Tamatar Ki Rasedwali Sabji:
1. Heat 3 tbsp oil in a pan on a medium heat.
2. Add bay leaf, dried red chilies, cloves, cinnamon stick, cumin seeds, mustard seeds, and asafetida.
3. Once the seeds start to splutter, add chopped garlic, chopped ginger, and chopped green chilies.
4. Let them sauté for 2 mins or until they turn golden in color.
5. Add chopped onions and let them sauté for 5 mins or until translucent.
6. Now add coriander powder, red chili powder, turmeric powder, and salt.
7. Stir well for a minute or you see oil releasing from the sides.
8. Add chopped tomatoes and stir well. Cook for 2 minutes.
9. Add 1/4 cup of water and cook for 5 minutes, keep stirring occasionally.
10. Add crumbled potatoes and stir well.
11. Add 3/4 cup of water and cook covered for 10 minutes on medium-low heat.
12. Uncover and add whisked yogurt and cook for 5 minutes. Add more water if needed.
13. Add garam masala powder, chopped coriander leaves, and kasuri methi.
14. Stir well and cook for 5 more minutes.
15. Remove from heat and serve hot with pooris.


This is a North Indian breakfast-lunch recipe. Sabji is a spicy, aromatic and tangy potato dish. This is served with puffed up, deep fried Indian bread poori.

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