Aloo poori is a traditional deep-fried indian bread with mashed and boiled potatoes. it is healthy, tasty and more importantly a filling meal due to the use of potatoes and its starch in it. these deep-fried poori’s are loaded with spice and flavour and can be relished as it is, but goes very well when served with a choice of spicy curry or sabji. Poori recipes are very common across india and are used for various meals including breakfast and dinner. it is generally made with either wheat flour or plain flour with some basic spices added while kneading the dough. it can also be made with different stuffing and one such popular way is to make with aloo mashed mixed into the wheat flour dough. Pooris can be made with myriad vegetable toppings, but the most popular one is the potato poori. basically boiled potatoes are directly added to the wheat flour dough and blended into it. thus it not only improves the taste but also makes it healthy and filling too. The recipe is generally made with wheat flour but you may also try this recipe with plain flour or maida too. with maida, it may taste better and flakier but may not be a healthy option. secondly, do not attempt this recipe with a large-sized poori disc-like bhatura. the size has to be small like a traditional poori’s as it may not puff otherwise. lastly, after kneading the dough do not rest it and start preparing the poori disc immediately. due to the use of potatoes, it may start releasing water and may not be able to shape it.
Ingredients :
3 aloo / potato, boiled
2 cup wheat flour / atta
2 tbsp rava / semolina, fine
¼ tsp turmeric
½ tsp chilli powder
½ tsp cumin powder
½ tsp garam masala
¼ tsp ajwain / carom seeds
1 tsp kasuri methi, crushed
½ tsp salt
water, for kneading
oil, for frying
Method :
Firstly, in a large bowl take 2 cup of wheat flour and 2 tbsp rava.
Also add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp cumin powder, ½ tsp garam masala, ¼ tsp ajwain, 1 tsp kasuri methi and ½ tsp salt.
Mix well making sure all the spices are well combined.
Further, add mashed 3 potatoes and mix well.
Add water and start to knead the dough.
Make sure to knead the dough adding water as required. also note that aloo will release the moisture, so add water accordingly.
Knead to a smooth and tight dough.
Also, add 2 tbsp oil and knead the dough.
Now take a ball and roll using a rolling pin.
Roll to slightly thick thickness.
Drop the rolled dough into the hot oil.
Press until the puri puffs up and splash oil to puff up fully.
Flip over and fry until it turns golden brown.
Finally, drain off the aloo poori and is ready to enjoy with sabzi or pickle.
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