Aloo Poori

Aloo- Poori, or aloo jhol poori, is a classic north-indian combination dish of spicy aloo (potato curry) and crisy puffed pooris (deep fried flatbreads). In this post, I am sharing my heirloom family recipe of no onion, no garlic, aloo ki sabji that is always served with namak- ajwain pooris for weekend breakfasts, or for festive meals during navaratri (ashtami) or Diwali or just whenever we are in mood for indulgent comfort food!

Pair aloo poori with khatta meetha kaddu (pumpkin curry), a bowl of chilled boondi ka raita & spicy achar (indian pickle). Add suji halwa as a sweet side and enjoy of the most iconic north indian soulful meals!

Aloo poori is a staple indian breakfast dish in North India. In mom's house, aloo jhol & poori used to be weekend brunch, especially during winter months.

If you go out on streets of Delhi or Uttar Pradesh, you will find a similar aloo sabzi usually served with bedmi poori. However, in north indian homes, these ajwain flavored pooris (namak ajwain puris) are more popularly made.

About Aloo Poori

Aloo Poori is a dish with essentially two components - aloo sabji (a spicy potato curry) and poori (or puri). In north india, this combination meal is served for a comforting breakfast, brunch or as a highlight of festive and celebratory feasts.

This humble meal can be prepared using basic ingredients like flour, potatoes and few pantry staples.

Aloo Jhol

Aloo sabji is a flavorful and comforting potato curry prepared in a tempering of ginger, a blend of whole spices & powdered spices such as cumin seeds, dried chilies, cloves, cardamom, asafoetida (hing), turmeric powder, red chilli powder, coriander powder, and garam masala and crushed tomatoes.

It has a warming bold, spicy & tangy taste profile and it is made without onion or garlic, hence apt for festival menus of navratri or diwali. My mom always cooked aloo curry in ghee and I do the same, the taste is rich and nutty! However, if you prefer a vegan sabji or don't want to use ghee, you can use any neutral cooking oil to make it.

If you are not in a mood for puris, you could also serve aloo sabji as a side dish with plain parathas or over jeera rice.

Poori

Poori is an indian fried bread made with whole wheat flour or atta. The basic dough for plain poori, similar to plain paratha is simply made with whole wheat flour and water. In our home, with aloo ki sabji, we usually make ajwain (carom seeds) flavored pooris, however you could make methi puri or bedmi poori too.

The combination of aloo sabji with hot pooris is heavenly! My gradmother used to tell us that the ajwain in pooris and ginger & spices in aloo sabji make it easy on our gut to digest this meal.

Poke your finger to puncture that crispy puri, puffy from the heat of deep-frying. Use it to scoop the spicy potato curry and you have an overdose of carbs. However, trust me you could feel guilty before eating it or after, but, never ever while eating aloo-poori 🙂

How To Make Aloo Sabji

Boil The Potatoes

1. Add washed potatoes to a pressure cooker or steel insert of instant pot.
2. Add enough water such that potatoes are fully covered.
3. Pressure cook for 3-4 whistles on medium heat for medium potatoes. Avoid boiling the potatoes to overly soft, they will also cook when we make the curry.

Make Aloo Jhol

1. Peel the boiled potatoes and using your hands light crush them into random pieces. Set aside. There should be small and big pieces of potatoes.
2. Add tomatoes to a blender along with ginger and blend to smooth(image1).
3. In a cooking pot, warm up the ghee on low medium(image2). Once ghee is hot add hing and all the whole spices(image3). Fry the spices in ghee for 5-7 seconds (image4).
4. Next add all the spice powders (except amchur & garam masala)(image 5). Add 2-3 tablespoon water (image6) so that the spices don't burn. Fry the spices in ghee for 20 seconds or so till you smell a nice aroma (image 7). 
5. Next add the tomatoes & green chillies (image 8). Fry for 3-4 minutes or so until you see ghee bubbles separating on the sides of the pot (image 9). 
6. Add the potatoes now, sprinkle salt, mix well (image 10). Fry the potatoes for 2-3 minutes with tomato and spices (image 11). Dont skip this step, it gives chance to potato to absorb the flavors of spices.
7. Add 1-1.5 cup water next (image 12), mix well and let come to a boil.
8. Once boiling, reduce heat to low, cover and let simmer for 10-12 minutes or so on low heat. Halfway, check for water and adjust if needed. You can mash a few potatoes using back of the spoon, this helps in thickening the curry (image 13 & 14).
9. Switch off the stove and add the amchur powder, kasuri methi (if using) and garam masala (image 15). Mix and let rest while you make pooris.
10. Reheat if needed and garnish with chopped cilantro before serving (image 16).

How To Make Poori

1. In a wide dish or a large bowl, mix wheat flour (atta), salt, oil and ajwain. Mix well using your fingers to combine.
2. Adding little water at a time, start mixing the flour and water. Add water slowly until there is no dry flour and then bring together and knead until smooth for about 6-8 minutes.Make a smooth and stiff dough (but dough should not be dry).
3. Cover with damp cloth and let poori dough rest for 20 minutes. You can use this time for making the aloo curry.
4. Divide the rested dough into equal portions. Roll each portion between palms to make small balls(about the size of a lime).

5. Set about 2 inches of oil for deep frying to heat up in an iron kadhai(indian wok) or in a dutch pot.
6. Pour a little oil in a small bowl to be used while roling the pooris.
7. Start with 1 dough ball at a time, dip the ball in bowl of oil,  flatten it lightly on the rolling board and with the help of a rolling pin, roll into a 3" or 4" circle, about ? thick. When you are rolling, you could spread oil as needed if dough sticks. Don't use loose flour.

8. To check the temperature of the oil, pinch a small portion of dough and add it to the oil, it should quickly rise to the top without changing color. If the dough rises slowly or remains at the bottom,wait for the oil to heat up more.
9. The oil should be hot, but not smoking. Carefully slide the rolled poori into the hot oil. It should puff up quickly. Gently press the poori with a slotted spoon to help it puff up fully. Fry until it's golden brown on both sides.
10. Pick the puri using a slotted spoon to drain the excess oil. Drain the fried hot puri on a paper towel. Serve with aloo curry.

Recipe Tips

• Use starchy potatoes like russet potatoes or yukon gold for making the aloo curry for the right taste and texture.
• You could use a mix of al purpose flour and atta to make poori dough.
• Adjust the spice quantities in aloo curry as per the spiciness desired.
• Dont use loose flour while rolling pooris as it will seperate while deep frying and your pooris will have black specks.