Poori Recipe with Aloo curry

Learn how to make soft and puffy Poori Recipe with Aloo curry. This detailed recipe ensures that you get the perfect texture and flavor every time. Whether you’re making poori for a festive occasion or a simple meal, this recipe will guide you step-by-step to culinary success.

Ingredients for Poori Recipe with Aloo curry:

For Poori:

• 2 cups wheat flour
• 1 tbsp rava (semolina/suji)
• ½ tsp sugar
• ½ tsp salt
• 2 tsp oil
• Water for kneading
• Oil for frying

For Aloo curry:

• 3 potatoes, peeled and cubed
• 1½ cups water
• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1 tsp chana dal
• 2 dried red chilies, broken
• A pinch of hing (asafoetida)
• Few curry leaves
• 1 inch ginger, finely chopped
• 2 green chilies, slit
• 1 onion, sliced
• ¼ tsp turmeric powder
• ¼ tsp salt
• 1 tbsp lemon juice
• 2 tbsp coriander, finely chopped

Instructions:

Making Soft & Puffy Poori:

1. In a large mixing bowl, combine 2 cups wheat flour, 1 tbsp rava, ½ tsp sugar, ½ tsp salt, and 2 tsp oil. Mix well, ensuring the flour is evenly moistened.
2. Gradually add water and knead the dough until it is tight and firm. The dough should be pliable but not too soft.
3. Pinch a large portion of the dough and roll it into a log. Cut the log into small pieces and shape each piece into a ball.
4. Place the dough balls in a bowl and add 1 tsp oil to prevent them from drying out.
5. Using a rolling pin, roll each ball into a small circle of slightly thick thickness.
6. Heat oil in a deep frying pan. Once the oil is hot, carefully drop the rolled dough into the oil.
7. Gently press the dough with a slotted spoon to help it puff up. Splash hot oil on top to ensure even puffing.
8. Flip the poori and fry until both sides turn golden brown.
9. Remove the poori and drain on paper towels. Serve hot with aloo curry.

Making Aloo Curry for Poori:

1. Place the cubed potatoes in a pressure cooker. Add 1½ cups water and ½ tsp salt. Pressure cook for 4 whistles and set aside.
2. In a large kadai (wok), heat 2 tbsp oil. Add 1 tsp mustard seeds, 1 tsp urad dal, 1 tsp chana dal, 2 dried red chilies, a pinch of hing, and a few curry leaves. Allow the mustard seeds to splutter.
3. Add 1 inch finely chopped ginger, 2 slit green chilies, and 1 sliced onion. Sauté until the onions turn slightly golden.
4. Add ¼ tsp turmeric powder and ¼ tsp salt. Sauté for another minute.
5. Add the pressure-cooked potatoes and mix well, adjusting the consistency as needed by adding a little water if the mixture is too thick.
6. Cover and cook for 5 minutes to let the flavors meld.
7. Stir in 1 tbsp lemon juice and 2 tbsp finely chopped coriander leaves.
8. Serve the aloo curry hot with freshly made pooris.

Nutrition Information:

• Calories: 72 kcal
• Carbohydrates: 12g
• Protein: 2g
• Fat: 2g
• Saturated Fat: 1g
• Sodium: 92mg
• Potassium: 44mg
• Fiber: 1g
• Sugar: 1g
• Vitamin A: 56 IU
• Vitamin C: 8mg
• Calcium: 7mg
• Iron: 1mg

Tips for Perfect Poori and Aloo Curry:

1. Knead Well: Ensure the dough is well-kneaded and firm. A soft dough will absorb more oil.
2. Rest the Dough: Letting the dough rest for a few minutes before rolling helps in making softer pooris.
3. Consistent Thickness: Roll the pooris evenly. If they are too thin, they won’t puff up; if too thick, they will be hard.
4. Hot Oil: The oil should be hot when you start frying. Drop a small piece of dough in the oil; it should rise to the surface immediately.
5. Avoid Overcrowding: Fry one or two pooris at a time to maintain the oil temperature.
6. Cook Potatoes Properly: Ensure the potatoes are well-cooked but not mushy. They should hold their shape in the curry.
7. Adjust Consistency: The aloo curry can be made thicker or thinner based on your preference by adjusting the amount of water.

Enjoy your homemade pooris and aloo curry, a delightful and satisfying meal that brings a taste of traditional Indian cuisine to your table.