Masala Aloo Poori (Tips for crunchy, well puffed, evenly fried poori)

Ingredients: For 12 Masala Aloo Pooris

Whole Wheat Flour (1 ½ cup/200g)

Semolina (1 tbsp)

Chickpea Flour (1 tbsp)

Boiled Potatoes (at room temperature)(4 small sized)(180 g)

Oil ( for kneading, rolling and frying)

Water (5 tbsp or as required)

Coriander/ Cilantro leaves(3 tbsp)

Dried Fenugreek leaves (Kasuri methi) (1 ½ tbsp)

Carom Seeds (ajwain)(1/2 tsp)

Salt (¾ tsp)

Turmeric Powder (1/3 tsp)

Red Chili Powder (1/2 tsp or as per taste)

Coriander Powder (2 tsp)

Asafoetida(hing) (1/3 tsp)

Dry Ginger Powder(sounth)(1/3 tsp)

Garam Masala (1/2 tsp)

Method:

  1. Grate the boiled potatoes using a fine grater (no lumps).
  2. Crush fenugreek leaves and carom seeds, using a mortar and pestle or between your palms. Add in all the other dry spices and salt.
  3. To a mixing bowl, add whole wheat flour, semolina and chickpea flour.
  4. Mix in the dry spice mix.
  5. Add cilantro leaves, 1 tbsp oil and grated potatoes. Mix in well to make a crumbly mixture.
  6. Keep it aside for 2-3 minutes.
  7. Add water 1tbsp at a time and knead a stiff yet pliable dough.
  8. Smear little oil on the ball of dough and store in refrigerator for 30 minutes.
  9. When ready to roll, knead the dough a little. Divide in equal sized portions. Apply some oil between your palms and shape each portion into a smooth ball without any cracks.
  10. Set a pan with oil to heat at high.
  11. Roll out pooris, kneading evenly.
  12. Fry the pooris, and enjoy with raita, pickle, sauce or a cup of tea/coffee!

 

 

 

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2 thoughts on “Masala Aloo Poori (Tips for crunchy, well puffed, evenly fried poori)”

  1. Thanks for the awesome recipe. I recently had it in a restaurant n loved it n was wondering how to make it. Loved your video n tips n will surely make it. Can u share a recipe for aloo paratha right from cooking the aloo to making the dough n stuffing. Coz my aloo paratha is a hit or miss. My aloos are sometimes wet!!

    Like

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