This one was sitting the drafts since August, when Mom was visiting. She made loads of Indian food when she was here and I would just keep the camera handy on most days to click it before everyone gobbled it up. It was quite difficult to take the hot food away from the hungry fam and then also restrain myself. 😉 Poori Aloo was specially made for my brother who also visited for a week.
Poori/Puri is puffed fried bread. The regular Roti/Chapati flat bread dough is made into smaller flat-breads and they are fried to get them to puff. The puffed breads are then served with things like the tangy potato curry on this post, or Chana Masala or sweet and sour chickpeas or any other bean curry.
I think my Kadhai (the container in which I deep fry things) comes out of hibernation like 2 or 3 times in an year. Once is usually around fall when the temperature drop and the craving for Pakoras (Onion Fritters) hits. The other time would be around Diwali, if I am planning to make any sweets or snacks that require frying (oh, I just realized I don’t have fried Samosas on the blog. this needs to be corrected, till then please see this recipe – use oil instead of ghee).
This year we used the Kadhai twice during Mom’s stay to make these Pooris and also to fry Koftas for Kofta curry (which I have to make again to photograph :)).
Every time I do eat deep fried stuff, I do like it but then I realize again how much I do not like standing in the kitchen to deep fry and sometimes the after effects of eating the said delicious stuff. I’d love some baked goodies any day please. Ok fine, I do enjoy fried Samosas once every 3 months. Happy
If you missed my massive 70+ recipe Thankgiving round up. see here.
Random News to use.
If you are in Washington state, you can celebrate Thanksgiving “with” the bird at Pasados Safe haven. Feed the turkeys and celebrate with a Vegan meal!
Virtual Vegan Potluck is coming up on November 16. Sign up to join hundreds of bloggers on this virtual potluck!
This amazing Collection of photographs of animals photographed as if they were humans.
Two documentaries to watch right now-
Blackfish – exposing the realities of Seaworld.
Ghosts in our machines – Each story and photograph is a window into global animal industries: Food, Fashion, Entertainment and Research. It charts McArthur’s efforts to bring wider attention to a topic that most of humankind strives hard to avoid. Are non-human animals property to be owned and used, or are they sentient beings deserving of rights?
Spices mise en place
Roast the spices in oil, then add tomato mixture. Cook on low-medium until well roasted.
Meanwhile Mom chops up the boiled potatoes
The tomato mixture is now well cooked. You can see it leaving the edges easily.
Mix in the potatoes, salt.
Add water and cover and cook.
Meanwhile, roll out the dough into 4-5 inch flat breads and deep fry on medium heat. Mom frying them up in the Kadhai.
Poori Aloo – Puffed Bread with Potatoes in Tomato gravy
Allergen Information: Free of Dairy, egg, corn, soy, yeast, nut. Potato curry is free of gluten.
Poori: Puffed Bread (Makes 20-25)
4 cups whole wheat pastry flour
2 cups unbleached white flour
1 teaspoon salt
2 Tablespoons Oil
3 cups water
2 teaspoons Oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds(methi)
1-2 teaspoons coriander powder
8-10 curry leaves
6 medium potatoes boiled and cubed
8 tomatoes chopped
8 cloves of garlic
1 inch ginger
3 green chilies
3-4 sprigs of cilantro
1.25 teaspoons salt or to taste
Mix all the dry ingredients. Add water and oil and knead into a smooth soft dough(5-7 minutes).
Use more water or flour if needed. Cover dough with a towel and let sit for 10 minutes. Heat oil in a deep container on medium heat. Then knead for a minute, make small balls (ping pong size). Roll the balls out to a 4-5 inch (2mm thick) flatbread. Add to hot oil and press down gently with a frying ladle. Press for a second and release. Repeat for 2-3 times until the poori has puffed up. Let cook for a minute. Then flip and cook the other side for a minute. Remove from the oil, drain and serve.
Potato in tomato gravy:
In a blender, add tomatoes, ginger, garlic, chilies and cilantro. Blend into a smooth puree and keep ready.
In a large deep pan, make the Chaunk, add oil and heat on medium heat.
Add the seeds and let them cook until they start to sputter.
Add curry leaves, coriander powder and turmeric. Mix for a few seconds.
Add tomato puree, mix well. Cook on low-medium heat, partially covered heat, for 15-20 minutes until the oil starts to glisten on the masala mixture. Add cubed potatoes, salt and mix well. Cook for 5 minutes.
Add 3-3.5 cups of water and mix well. Cook covered on low heat for 15 minutes.
Taste and adjust salt and spice. Serve hot topped with chopped cilantro.
Serve with fresh Pooris or other flat-bread like Naan.