Puri with Potato Curry
Ingrediants
For Poori Dough
1) 2 cups wheat flour** (or all-purpose flour)
2) ½ tsp salt
3) ½ tsp sugar
4) 2 tbsp semolina (suji)
5) Water (as needed to make a tight dough)
6) 1 tbsp oil (for kneading)
For Aloo Masala (Potato Curry)
7) 2-3 tbsp oil (for cooking)
8) 1 tsp crushed coriander seeds
9) 1 bay leaf
8) 1 tsp cumin seeds
9) 1 large cardamom
10) 2 small cardamoms
11) 2-3 cloves
12) Small piece of cinnamon stick
13) 1 medium-sized onion**, sliced
14) 2-3 green chilies**, sliced (adjust to taste)
15) 1 tsp ginger-garlic paste
16) 3 medium-sized tomatoes**, finely chopped
17) ½ tsp salt (adjust to taste)
18) ½ tsp turmeric powder
19) 1 tsp coriander powder
20) ½ tsp roasted cumin powder
21) 1 tsp Kashmiri red chili powder** (or regular red chili powder)
22) ¼ tsp garam masala powder
23) 5-6 medium-sized boiled potatoes**, mashed (small chunks)
24) 2 cups water** (adjust for gravy consistency)
25) 1 tsp crushed kasuri methi (dried fenugreek leaves)
26) Fresh coriander leaves**, finely chopped
For Tadka (Tempering)
27) 1 tbsp ghee
28) ¼ tsp asafoetida (hing)
29)½ tsp Kashmiri red chili powder
Let’s Start Recipe
Today, we are going to make an authentic Poori with Potato Curry recipe, featuring soft and fluffy **pooris** paired with delicious **Potato Curry**. These poori are crispy and light, just like the ones you get at sweet shops! This recipe is perfect for breakfast, lunch, or dinner. It’s easy to prepare and tastes absolutely amazing. So, let’s start with the recipe.
Step 1: Preparing the Dough for Poori
Take **2 cups wheat flour** (you can substitute with all-purpose flour if you prefer).
In the flour, add:
½tsp salt
½ tsp sugar
2 tbsp semolina (suji)** (this will make the poori crispy).
Mix these dry ingredients thoroughly. Then, gradually add **water** to make a tight dough. Be careful not to add too much water at once. The dough should be firm since it will soften after resting. Knead the dough for about **5-7 minutes** until it’s smooth.
Once kneaded, add **1 tbsp oil** and knead it again until the oil is absorbed. Then, coat the dough lightly with some oil and cover it. Let it rest for **30 minutes**.
Step 2: Preparing Potato Curry
For the Potato Curry, heat **2-3 tbsp oil** in a pan. Add the following whole spices:
1 tsp crushed coriander seeds
1 bay leaf
*1 tsp cumin seeds
*1 large cardamom
2 small cardamoms
2-3 cloves
A small piece of cinnamon stick
Stir the spices for a few seconds until aromatic, then add **1 medium-sized sliced onion** and **2-3 green chilies** (adjust according to taste). Fry the onions on medium heat until they turn slightly pink. Don’t let them darken too much.
Next, add **1 tsp ginger-garlic paste** and fry for 1-2 minutes until the raw smell disappears. Add **3 medium-sized tomatoes (finely chopped)** along with **½ tsp salt**. Mix well. The salt will help soften the tomatoes. Cover and cook for **3-4 minutes** until the tomatoes are soft and mashed.
Step 3: Adding Spices
Once the tomatoes are softened, add the powdered spices:
½ tsp turmeric powder
1 tsp coriander powder
½ tsp roasted cumin powder
1 tsp Kashmiri red chili powder (for color)
¼ tsp garam masala powder
Mix the spices on low heat and cook for 2-3 minutes. When the spices are well cooked, add **5-6 medium boiled potatoes**. Mash the potatoes lightly with your hands, but don’t mash them completely. The mix should have small and large pieces of potato.
Sauté the potatoes with the spices for **2-3 minutes** on low to medium flame. If any large chunks of potatoes are left, mash them a little. Now, add **2 cups of water** for the gravy. You can adjust the consistency according to your preference. Let it come to a boil, then cover and cook for **3-4 minutes**.
Step 4: Final Touches
After 3-4 minutes, check the curry. The potatoes should be well cooked and the gravy should be thick. Now, add **1 tsp crushed kasuri methi** (dried fenugreek leaves) and mix well. Add **finely chopped fresh coriander leaves** and stir again. Your Potato Curry is now ready!
Step 5: Preparing the Tadka (Tempering)
To enhance the flavor, prepare a tadka:Heat **1 tbsp ghee** in a small pan. Once melted, add:
* m¼ tsp asafoetida (hing)
½ tsp Kashmiri red chili powder
Stir the tadka and then pour it over the Aloo Masala. Stir well, and your delicious potato curry is now ready to serve!
Step 6: Making the Pooris
After the dough has rested, divide it into small portions to make the poories. Roll the dough into small, smooth balls. Flatten them a little with your hands, then roll them out using a rolling pin. Be sure to roll them evenly, not too thin or too thick.
Heat **oil** in a deep pan for frying. The oil should be hot enough so that when you press the poori with a spoon, it puffs up immediately. Carefully drop the poories one by one into the oil. Press gently with the spoon to help them puff up. Flip the poories and fry them until golden and crispy. Remove them from the oil and place them on a paper towel to absorb excess oil.
Step 8: Serving
Serve the crispy, soft poori hot with the flavorful Potato Curry. This combination is perfect for breakfast, lunch, or dinner.
Tip
This recipe is easy, quick, and delicious, with ** poori** and flavorful **Potato Curry**. You can prepare the dough the night before and boil the potatoes ahead of time to make it even quicker in the morning.
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