Potato Poori

SpicySpicy Served HotServed Hot
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Servings: 4 Preparation time:
Ingredients:
  • Wheat Flour, Whole-grain, Whole Wheat flour ( atta -) 1 cup ( I used Aashirvad)
  • Potato, Flesh And Skin, Raw, aloo (Medium sized)potato - 2
  • Cumin Seed, Shahi Jeera, Nitu Didi cumin seed Cumin seeds (or Ajwain -) 1/4 tsp
  • Red Chili Powder, Paprika, Deggi Mirch, Red Chilli Powder, Red Chilly, Red Ch Red chilli powder - 1 tsp ( I used Kashmiri chilli powder)
  • Dhania Powder , Coriander Powder, Corriander Powder, NITU DIDIS CORIANDER POWDER, Coriander Pd Dhania powder - 1 tsp
  • Garam Masala Powder, NITU DIDIs garam masala powder Garam masala powder - 1/2 tsp
  • Coriander Leaf Corriander, Cilantro Leaves, Green, Leaves, Parsley Leaves, Coriander Coriander leaves - 2 tbsp ( finely chopped)
  • Fenugreek Seed, Kasuri Methi, Kasoori Methi Dried, Menthya, Vendayam, Menthulu,uluva (Crushed) kasoori methi – 1 tsp
  • Salt, Common Salt, Rock Salt, Table Salt Salt - as needed
  • Water Boiled Plain Raw Mineral, Hot, Warm Cold, Mix, sparkling, Carbonated Water - as required ( I added 1/3 cup)

Instructions (Preparation Steps):

  • Wash and pressure cook potato in required water in very low flame for 2 whistles.Open the cooker and remove the potato. Peel the skin. Place the potato in a wide plate or bowl and mash it.
  • To the mashed potato, add turmeric powder, red chilli powder, dhania powder, cumin seeds, garam masala powder, salt, finely chopped coriander leaves, crushed kasoori methi, wheat flour and mix well without adding water.
  • Aloo ki puri
  • Add wheat flour and mix well without adding water.
  • Aloo ki puri
  • Now add water little by little and make a smooth, non-sticky dough. No need to rest the dough. Roll immediately. Grease your hands with oil. Take a portion of dough.Knead for a minute. Make balls roughly. Keep the remaining dough closed till use. Take one ball, roll it well and flatten it. Dust in wheat flour once and roll the poori slightly thick. Make sure corners are thick. Remember it should not be rolled too thin like roti. It won’t puff up.
  • Roll all the poori and arrange in a plate without overlapping each other.
  • Aloo ki puri
  • Heat oil in a kadai and when it gets heated , put a pinch of dough. If it rises immediately to the top, oil temperature is right. It should not be smoky. Pat the excess flour in the poori and drop one in the oil. Let it rise to the top.
  • Aloo ki puri
  • When it comes to top, pat it gently with the ladle. It will puff up nicely. Flip it after the bubbles cease.Cook the other side too.Press with the ladle for uniform cooking. Drain in a tissue paper and serve hot with raita or any sabji. Do not make any side dish with potato. U can make tomato sabji or mixed veg kurma for this poori.
  • Aloo poori recipe
  • Enjoy !
  • Note
  • Poori gets puffed up only if its rolled thick evenly and properly. Oil temperature should be perfect. If its rolled thin, it comes like a papad. If the oil temperature is less, poori absorbs lot of oil and it won’t puff up.
  • At the same time, oil should not be smoking hot. Poori will become dark golden. So after you deep fry one poori, reduce the flame completely low. After dropping the next poori, increase the flame to high. By doing this way, heat of the oil can be maintained. If oil becomes smoky hot, switch off the stove for sometime. When the oil comes to right temperature, deep fry again.
  • As I have added Kashmiri red chilli powder, color of my poori was red. If you like white colored poori, add finely chopped green chilli instead of red chilli powder.
  • Do not rest the dough for long time. Poori may drink oil while frying.Try to make puri as soon as u make the dough.
  • No side dish is required for this poori. If you want to make it , mixed veg kurma and tomato onion sabji would be some good options.
  • Enjoy this soft, masala flavored Potato Poori at home with raita and sabji

Cook's Tip:
Always warm dry spices like cumin seeds, cardamom, cloves, etc. on a griddle before powdering. They will grind faster and the powder will be finer.
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When storing empty airtight containers, throw in a pinch of salt to keep them from getting stinky.
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To keep Potatoes from budding, place an apple in the bag with potatoes
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