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)
- Grate the boiled potatoes using a fine grater (no lumps).
- Crush fenugreek leaves and carom seeds, using a mortar and pestle or between your palms. Add in all the other dry spices and salt.
- To a mixing bowl, add whole wheat flour, semolina and chickpea flour.
- Mix in the dry spice mix.
- Add cilantro leaves, 1 tbsp oil and grated potatoes. Mix in well to make a crumbly mixture.
- Keep it aside for 2-3 minutes.
- Add water 1tbsp at a time and knead a stiff yet pliable dough.
- Smear little oil on the ball of dough and store in refrigerator for 30 minutes.
- 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.
- Set a pan with oil to heat at high.
- Roll out pooris, kneading evenly.
- Fry the pooris, and enjoy with raita, pickle, sauce or a cup of tea/coffee!