Aloo Poori is my favourite meal. Right here aloo refers to potato curry and poori is Indian fried bread. Since each these dishes are served collectively, it named as aloo poori.

Getting ready the aloo sabzi

  1. Heat oil in a pan.
  2. Now add chopped onions (2 medium-sized onion).
  3. Fry onions until they soften.
  4. Then add 2 teaspoons chopped ginger, 1 teaspoon chopped garlic (2-3 garlic cloves). Fry until the uncooked aroma of the ginger and garlic goes away.
  5. Add 2 chopped tomatoes.
  6. Stir and blend effectively.
  7. Fry until the tomatoes become pulpy & gentle.
  8. Add ½ teaspoon turmeric powder, 1 pinch hing.
  9. Combine effectively.
  10. Now add 5 diced potatoes.
  11. Stir and blend effectively.
  12. Add 2 cups of water.
  13. Subsequent add salt as required and blend effectively.
  14. Prepare dinner until the potatoes are completed.
  15. Open the lid and simmer the aloo sabzi by urgent just a few cooked potatoes with the spoon.
  16. That is to get a barely thicker consistency of the gravy.
  17. As soon as completed, sprinkle some ½ teaspoon garam masala powder.
  18. Additionally, combine effectively and garnish with some coriander leaves.
  19. Serve aloo sabzi with Pooris.
Aloo Poori
Aloo Poori

Making puri or poori

  1. Knead 5-8 cups whole wheat flour (atta) right into a stiff dough with water and oil.
  2. Make small balls of the dough.
  3. Apply oil to the dough ball. The thought of making use of oil and never dusting with flour is so that while frying, the oil stays clear and also you won’t see darkish burnt flour particles contained in the oil.
  4. Roll the dough evenly into circles which can be neither too skinny nor thick.
  5. Place the rolled poori in a plate and canopy with a clear towel, in order that they don’t dry up.
  6. Warmth oil in a kadai. When the oil is sufficiently scorching, then drop a small dough ball into the oil. If the dough ball rises steadily and briskly to the highest, then the oil is sufficiently scorching to fry the pooris. In any other case, wait until the oil turns into scorching earlier than frying the pooris.
  7. Add one puri at a time. It’ll puff up quickly.
  8. As soon as the underside facet is golden, then flip over the puri and fry gently urgent down with the frying spoon or slotted spoon in a round movement. fry the puri until golden brown throughout. take away the poori into paper napkins to take away extra oil. Fry all pooris this manner.
  9. Serve the recent pooris with the aloo sabzi, alongside with sliced onions and a few lemon wedges.