Potato Poori – Aloo Ki Poori Recipe
How to make aloo ki puri / Potato poori recipe with step by step photos and video
Servings: 12
Ingredients
Main Ingredients
- 1 cup Whole Wheat flour / atta (approx. 120g / 4.2 oz) I used Aashirvad; 1 cup = 250ml
- 2 nos Medium sized potato (approx. 200g / 7 oz) boiled, peeled and mashed
- ¼ tsp Cumin seeds or Ajwain
- 1 tsp Red chilli powder Kashmiri chilli powder for mild heat & color
- 1 tsp Dhania powder
- ½ tsp Garam masala powder
- 2 tbsp Coriander leaves finely chopped
- 1 tsp Crushed kasoori methi
- Salt as needed
- ⅓ cup Water (approx. 80 ml) or as required to knead
- Cooking oil for deep frying and greasing
Instructions
- Wash and pressure cook potato in required water in very low flame for 2 whistles. Open the cooker and remove the potato. Peel the skin. Place the potato in a wide plate or bowl and mash it.
- To the mashed potato, add turmeric powder, red chilli powder, dhania powder, cumin seeds, garam masala powder, salt, finely chopped coriander leaves, crushed kasoori methi, wheat flour and mix well without adding water.
- Add wheat flour and mix well with the mashed potato without adding water so the potato moisture is absorbed.
- Now add water little by little (around 1/3 cup) and make a smooth, non-sticky dough. No need to rest the dough. Roll immediately. Grease your hands with oil. Take a portion of dough. Knead for a minute. Make balls roughly. Keep the remaining dough closed till use. Take one ball, roll it well and flatten it. Dust in wheat flour once and roll the poori slightly thick. Make sure corners are thick. Remember it should not be rolled too thin like roti. It won’t puff up.
- Roll all the poori and arrange in a plate without overlapping each other.
- Heat oil in a kadai and when it gets heated, put a pinch of dough. If it rises immediately to the top, oil temperature is right. It should not be smoky. Pat the excess flour in the poori and drop one in the oil. Let it rise to the top.
- When it comes to top, pat it gently with the ladle. It will puff up nicely. Flip it after the bubbles cease. Cook the other side too. Press with the ladle for uniform cooking. Drain in a tissue paper and serve hot with raita or any sabji. Do not make any side dish with potato. U can make tomato sabji or mixed veg kurma for this poori.
Video
https://youtube.com/watch?v=sR_YlrulEHo%3Ffeature%3Dplayer_embedded
Notes
- Poori gets puffed up only if its rolled thick evenly and properly. Oil temperature should be perfect. If its rolled thin, it comes like a papad. If the oil temperature is less, poori absorbs lot of oil and it won’t puff up.
- At the same time, oil should not be smoking hot. Poori will become dark golden. So after you deep fry one poori, reduce the flame completely low. After dropping the next poori, increase the flame to high. By doing this way, heat of the oil can be maintained. If oil becomes smoky hot, switch off the stove for sometime. When the oil comes to right temperature, deep fry again.
- As I have added Kashmiri red chilli powder, color of my poori was red. If you like white colored poori, add finely chopped green chilli instead of red chilli powder.
- Do not rest the dough for long time. Poori may drink oil while frying. Try to make puri as soon as u make the dough.
- No side dish is required for this poori. If you want to make it, mixed veg kurma and tomato onion sabji would be some good options.