Masala Poori with tari waale aalu

Pooris are no doubt one of the most sought after breakfast item in a typical Indian menu. I don’t think there would be anyone who dislike it 🙂 Ofcourse many might want to skip just because it’s deep fried. But as far as taste is concerned, it really scores a big point as compared to its counterparts. Pair it with aalu bhaji or chole or batatyachi sukhi bhaji devour it with aamras or shrikhand or halwa or kheer, it’s surely

a hit. So, now if your poori itself is spicy and flavourful, what would you say? Interesting, right?

So here is my version of spicy masala pooris paired with a tangy hot tari waale aalu. Dig your pooris into the gravy and devour every bite. Doesn’t the pooris look tempting? I assure you that it tastes equally good. So, how about trying these in your kitchen. If you make, please do not forget to share your feedback and pictures. You can email me at pradeepa.nair0@gmail.com

Till then happy cooking and stay healthy.

Ingredients:

For the poori:

• Whole wheat flour 1 cup
• Semolina 1 tbsp
• Salt to taste
• Sugar a pinch
• Turmeric powder 1/2 tsp
• Red chili flakes 1 tsp
• Cumin seeds 1/2 tsp
• Ajwain/carom seeds 1/4 tsp
• Chopped coriander leaves 1-2 tbsp
• Refined oil 1 tbsp
• Refined oil for frying

For the aalu curry:

• Potato 2
• Onion 1
• Tomatoes 2
• Salt to taste
• Turmeric powder 1/4 tsp
• Red chili powder 1 tsp
• Garam masala a pinch
• Aamchur powder 1 tsp
• Coriander powder 1 tsp (optional)
• Ginger a small piece
• Cumin seeds 1/2 tsp
• Hong/asafoetida a pinch
• Kasoori methi 1-2 tsp
• Refined oil 1 tbsp
• Coriander leaves for garnish

Method:

To make the pooris:

• Mix the flour, semolina, salt, turmeric powder, red chili flakes, cumin seeds and carom seeds in a mixing bowl.

• Add chopped coriander leaves and a tablespoon of oil to it.

• Sprinkle water slowly and knead into a medium soft dough.

• Cover with dough with a wet cloth and allow it to rest for atleast half an hour.
• Divide the dough into small lemon sized balls.

• Heat some refined oil in an iron kadhai.
• Apply oil on your rolling surface and roll into thin discs.

• Fry these till they are puffed up and golden on both sides.
• Remove and drain the excess oil on a clean absorbent tissue.
• Serve it hot with the tari wale aalu or raswale aalu curry.

• The above recipe yields around 18-20 pooris.

To make the curry:

• Peel and chop the potatoes into one inch cubes.
• Chop the onion and tomatoes finely. Grate the ginger.
• Heat some oil in a pressure pan or kadhai and add the cumin seeds. When they splutter, add the asafoetida.
• Add the onion, grated ginger and saute till they are golden.
• Add the tomatoes, salt, turmeric powder, red chili powder and cook till the raw smell of the masala goes off.

• Add the chopped potatoes and cook for two minutes.

• Add around a cup of water and bring to a boil.

• Cover and cook for 1-2 whistles and then switch off the flame.
• Adjust the consistency of the curry. Sprinkle some garam masala and crushed kasoori methi leaves.
• Finally garnish with finely chopped coriander leaves and serve it hot with the masala pooris.

Notes:

• This curry is supposedly a bit watery. You can reduce water and make it a thick gravy.
• You can add a mashed potato to the masala pooris if you like. Methi leaves is also an interesting add on.
• You can use Kashmiri chili powder for a bright red colour.