Tuesday, September 9, 2008
This dish originated in the Northern parts of India, New Delhi to be precise. This is one dish which can be eaten during breakfast, lunch or dinner and the name of poori aloo brings water to my mouth and I am sure it is the same with all of you as well. It is am amazing treat to the eye and once they go into the mouth you would not look left and right before finishing them up.
To make Allo ki Sabji:
3-4 boiled aloo ( cut into small cubes)
2-3 green chillies
4-5 chopped tomatoes
3-4 kadhi patta leaves
1 tsp rai
1 tsp jeera
1 tsp coriander powder
1 tsp chilly powder
1 tsp cumin powder
1 tsp amchur powder
1 tsp turmeric powder
Salt to taste
2 table spoons – chopped coriander leaves
1 table spoon olive oil or any cooking oil.
To make Poori’s:
2 cups of whole wheat flour
1 tsp salt
2 tsp of oil
1 tsp ajwain (carom seeds)
Oil for frying.
Water to make the dough.
• To make the poori’s ; mix all the ingredients together (except the water) and add sufficient water to the flour mix and knead the flour to get a slightly tighter dough than the one that you would make for roti’s. Tighter dough helps in rolling the poori’s better. Cover the bowl with a damp cloth and keep it aside for around 30 mins.
• Heat sufficient oil in a frying pan. Take the dough and prepare smaller round shaped poori’s and keep aside. The size of the poori is smaller than that of a roti. Once the oil is heated enough, add the poori to the hot oil and fry them till you get a golden brown color on the poori.
• In a pan; heat the oil and add rai, jeera, green chilies and kadi patta. Once the oil is fragrant add the chopped tomatoes. Add salt to the pan as it helps to release moisture from the tomatoes. Sauté the tomatoes for 5 mins.
• Now add the dry masala’s; i.e. coriander powder, chilly powder, cumin powder, amchur powder and turmeric powder and mix well.
• Now add the chopped boiled potatoes to the pan and mix all the ingredients well. Simmer the gas on a medium flame and let it cook for another 10 mins.
• Adjust the seasoning and add more salt if required. Now add the chopped coriander leaves and serve with hot pooris and aam ka achar.
Voila!!!!! You are up for a treat.
Tip: Instead of making the pooris with whole wheat flour (atta) you can also use all purpose flour (maida).