Aloo Puri

 Aloo Puri is a favorite breakfast at hubby's place for Sunday mornings. Here Aloo refers to potato curry and puri is Indian fried bread. Since both these dishes are served together, it named as Aloo puri.

 This aloo Puri recipe is my mother-in- law's treasured recipe. It is one of the most or best aloo sabzi recipe and everybody in the family loves it.

                                     

                                               Aloo Puri Recipe 

So, I make this dish either for breakfast or for lunch on weekends. I am also make poori bhaji in like a Maharashtrian Style.

In most of the Punjabi homes of the Sunday breakfast is either like a aloo poori or bread pakora or different varieties of Parathas like:

1. Aloo Paratha

2. Onion Paratha

3. Gobi Paratha

4. Paneer Paratha

The main and topmost ingredients which subtly flavors the Whole dish is made by the Ajwain ( carom seeds ). It brings out the best of the best in this potato curry. Carom seeds also helps in digestion.

This potato curry is served Steaming hot with Puri, all puffed up and they can be straight out from the kadai along with some chopped onions and lemon wedges.

The combination of aloo puri with sooji halwa is very popular in the North India. Usually, aloo puri is made for the breakfast but you can have it any time of the day. Mostly it is made on the weekends as it is very heavy meal and you won't feel like its  working after having it.

You can also check the south Indian Style Poori Masala which goes on well with pooris and dosa.

How To Make Aloo Puri :

Preparing the Aloo sabzi 

1. Heat oil in the pressure cooker. Add 1 teaspoon ajwain ( carom seeds ) and fry them till they splutter.

2. Now, add half cup of chopped onions ( about 1 medium sized  onion or 50 grams onion).

 3. Saute the Onions till they are soften.

4. Then, add 2 teaspoons finely they chopped ginger or ( 1- inch of ginger ), 1 teaspoon finely chopped garlic ( 2 to 3 small to medium garlic cloves ) and 1 to 2 chopped green chillies.

Saute till the raw aroma of the ginger and garlic will goes away.

5. Add, 1 heaped cup of chopped tomatoes ( about 2 medium to large tomatoes or 200 grams ).

6. Stir, and mix well.

7. Saute fully, when the tomatoes become soft and pulpy.

8. Add, half teaspoon Turmeric powder, 1 spoon of hing and 1 teaspoon of red chilli powder, 1 pinch of hing  or half teaspoon of cayenne pepper.

Mix it well 

9. Now, add 2 heaped of diced potatoes ( about 5-6 medium- sized potatoes or 350 gram potatoes).

10. Add, 2 cup of water.

11. Next, add salt as required and mix well.

12. Pressure, Cook for 3-4 whistles or till when the potatoes are done.

13. Here, the Potatoes are cooked well.

14. Open the lid and simmer, the aloo sabzi by pressing a few cooked potatoes with the spoon on the sides of the cooker.

15. This is to get a slightly thicker Consistency of the gravy. The starch from the potatoes makes the gravy of a little thick.

16. Once done, sprinkle some of half teaspoon of garam masala Powder.

17. Also, add 1 teaspoon dry mango powder ( amchur powder ). Mix Well and garnish with some of coriander leaves.

18. At last, Serve aloo sabzi Hot with Pooris.

Making Poori / Puri :

1. Knead, 2.5 to 3 cups whole wheat flour ( atta ) into a stiff dough with the water and used oil.

2. Make the small balls for the dough.

3. Apply oil to the dough ball. The idea of applying oil and not dusting with the flour is so that, while you frying, the oil stays clean and you won't see dark burnt flour particles inside the Oil.

4. Roll the dough, evenly into circles that are neither too thin nor thick.

5. Place the rolled poori in a plate and cover with a clean kitchen towel, so that they don't dry up.

6. Frying Puri - firstly, Heat the oil in a deep frying pan or kadai.

 

When the oil is sufficiently hot, then drop a small dough ball into the oil. If dough ball rises steadily and brisky to the top, then oil is sufficient hot to fry the pooris. Otherwise, wait till the oil becomes hot before frying the pooris.

7. Add, one puri at a time. It will puff up as soon.

8. Once, the bottom side is golden, then turn puri and fry sweetly pressing down with the frying spoon or slotted spoon in a circular motion. Fry the poori till golden brown all over. 

9. Then remove poori and put into the napkins to remove the oil. Fry all the pooris like this way, If the oil becomes too hot, then low the temperature by reducing the flame and vice- versa.

10. Serve the pooris with the aloo sabzi, alongside with the sliced onions and serve with the lemon wedges.