Aloo Poori Recipe - Indian Street Food
For Aloo Curry (Potato Curry)
For Poori Stuffing (Urad Dal Mixture)
For Poori Dough
For Frying
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Boil Potatoes
Place a large pot over a wood fire. Add water and bring it to a boil. Add the 5 kg of small, peeled potatoes to the boiling water and cook until tender, approximately . Once cooked, remove the potatoes from the water and set aside in a large tray.
Prepare Aloo Curry Base
Place a large wok (karahi) over the wood fire. Add 250 ml of ghee and let it heat. Once hot, add 2 tablespoons of cumin seeds and let them splutter. Add 1 kg of finely chopped onions and until they turn light golden brown. Then, add 10-12 finely chopped green chilies and cook for a few minutes.
Add Spices and Tomatoes to Curry
To the onions and chilies, add 3 tablespoons of salt, 3 tablespoons of red chilli powder, and 1.5 tablespoons of turmeric powder. Mix well and cook for until the spices are fragrant. Add 1 kg of finely chopped tomatoes and cook until they soften and the mixture forms a thick gravy, approximately .
Combine Potatoes with Curry
Roughly chop or mash the boiled potatoes from Step 1. Add 1.5-2 liters of water to the tomato-spice mixture in the wok and bring to a . Then, add the chopped potatoes to the curry. Stir well to combine all ingredients and let the curry for about , allowing the flavors to meld and the curry to thicken slightly. Remove the curry from the fire.
Prepare Poori Stuffing
Place another large pot over the wood fire. Add 150 ml of ghee and let it heat. Add 4 tablespoons of coriander powder, 3 tablespoons of fennel powder, and 2 tablespoons of cumin powder. the spices for until fragrant. Add 500g of urad dal flour and mix well with the spices and ghee. Cook for until the flour turns light brown and aromatic. Gradually add 200-300 ml of water, stirring continuously to form a thick, crumbly mixture. Finally, add 3 tablespoons of amchur (dried mango powder) and mix thoroughly. Remove the stuffing from the fire.
Prepare Poori Dough
In a large tray, combine 2 kg of wheat flour, 200g of semolina, 3 tablespoons of Kasuri Methi, and 2 tablespoons of salt. Mix the dry ingredients thoroughly by hand. Add 100 ml of ghee and rub it into the flour mixture until it resembles breadcrumbs. Gradually add 1-1.2 liters of water, continuously to form a stiff dough. Ensure the dough is firm but pliable.
Stuff and Roll Pooris
Take a small portion of the dough and flatten it into a small disc (approximately 2-3 inches in diameter). Place a spoonful of the prepared urad dal stuffing in the center of the dough disc. Bring the edges of the dough together to seal the stuffing inside, forming a ball. Gently flatten the stuffed ball and then use a rolling pin to roll it out into a small, thick poori (about 4-5 inches in diameter). Repeat this process for all the dough and stuffing.
Deep Fry Pooris
Place a large wok over the wood fire and add 2-3 liters of cooking oil for deep frying. Heat the oil until it is hot enough (a small piece of dough should sizzle and rise immediately). Carefully slide the rolled-out stuffed pooris into the hot oil, a few at a time, ensuring not to overcrowd the wok. Fry the pooris, pressing them gently with a slotted spoon to help them puff up, until they are golden brown and crispy on both sides. Remove the fried pooris using a slotted spoon, allowing excess oil to drain, and place them on a tray.
Serve Aloo Poori
Serve the hot, crispy stuffed pooris with the prepared Aloo Curry. Distribute the meal to children or guests.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 2 swaps
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
Your Notes
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Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
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