This recipe provides a flavorful twist to the traditional poori by adding boiled potatoes and spices directly into the dough, making it soft, puffy, and delicious even without side dishes.
1. Aloo Masala Poori
Ingredients:
Potatoes: 4 medium-sized (boiled)
Flour: Wheat flour (approx. 1 bowl/cup)
Spices: – Cumin seeds (Jeera)
Carom seeds (Ajwain)
Turmeric powder
Red chili powder
Sesame seeds (Till/Ellu)
Salt (to taste)
Optional: Finely chopped curry leaves or coriander
Oil: For deep frying
Instructions:
Prepare Potatoes: Grate the boiled potatoes using a fine grater to ensure there are no lumps. This is crucial for the poori to puff up evenly.
Spice Mix: Add cumin, carom seeds, turmeric, chili powder, sesame seeds, and salt to the grated potatoes. Mix well so the spices are evenly distributed.
Knead Dough: Add wheat flour to the potato mixture. Avoid adding water initially, as the moisture from the potatoes is often enough. Knead into a firm dough, adding very little water only if necessary. Let it rest for 5 minutes.
Rolling: Grease your hands and the rolling surface with a little oil (or use dry flour). Roll out small, medium-thickness circles.
Frying: Heat oil in a pan. Deep fry the pooris on medium flame, gently pressing them until they puff up and turn golden brown on both sides.
2. Special Tomato Chutney
Ingredients:
Peanuts: ¼ cup
Oil: 1 tbsp
Garlic: A few cloves
Onions: 2 medium (sliced)
Dry Red Chilies: 4 (Byadagi variety recommended for color)
Tomatoes: 4 (chopped)
Cumin: 1 tsp
Curry leaves: A few
Seasoning: Salt and a pinch of sugar/jaggery (to balance the tanginess)
Instructions:
Roast: In a pan, roast peanuts. Add oil and sauté garlic, onions, red chilies, and cumin seeds.
Sauté Tomatoes: Add the chopped tomatoes and curry leaves. Cook until the raw smell disappears and tomatoes turn soft.
Grind: Allow the mixture to cool completely. Transfer to a blender, add salt and a pinch of sugar/jaggery, and grind into a smooth paste.
Tips
Versatility: These pooris are great for breakfast or as a travel snack because the added potato keeps them soft for a long time.
Customization: Uses wheat flour for health, you can substitute it with Maida (all-purpose flour) or add a bit of Rava (semolina) for extra crispness.
Flavor Profile: The addition of Ajwain (carom seeds) not only adds flavor but also helps in the digestion of the potato-based dough.
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