Wednesday, December 29, 2010

Poori With Spiced Aloo Curry


  • 1 cup Wheat flour
  • 1 tsp Oil
  • Salt to taste
  • Water as required
  • Oil for deep frying


  1. In a bowl, combine the flour, salt and water as required to make a soft dough.
  2. Add 1tsp of oil and again knead the dough.
  3. Cover and let sit for 10mins.
  4. Now divided the dough in to small equal balls.
  5. Take one ball of dough and roll it out into 4" to 5" round.
  6. Repeat the same process to roll out all pooris.
  7. Heat plenty of oil in a kadai until very hot.
  8. Put in a poori and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
  9. This should take only a few seconds. Flip the poori over and cook the other side until golden brown.
  10. Serve the poori hot with choley, aloo or other vegetables curries.

Spiced Aloo Curry

  • 1 tbsp Oil
  • 1/4 tsp Mustard
  • 4 Curry leaf
  • 1 cup Onion cut lengthwise
  • 4-5 Green Chilly slit
  • 1/2 cup chopped Tomatoes
  • 1 tsp Turmeric Powder
  • 3 Potatoes
  • 2 cups Water
  • Salt to taste
  • 2 tsp Chopped Coriander

  1. Wash and boil the potatoes. Peel the skin and cut it with knife into small pieces and keep aside.
  2. Heat oil in a pan and add the mustard. After the mustard splutters, add the onions, chilly and curry leaves. 
  3. Saute them till the onions turn light brownish.
  4. Now add tomatoes and cook until they are soft.
  5. Add the turmeric powder, salt and 2 cups of water and let it boil for about 5-7 minutes.
  6. Add the potatoes and simmer for about 5 minutes.
  7. Transfer to a serving bowl and garnish with coriander.
  8. This curry goes well with Chapati too.

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