Poori Aaloo Masala - mouth watering

On a rainy Sunday when you know it’s time for breakfast with the family and as you do have time on your side, you can afford to get out of the routine of cereal coffee/toast breakfast and give the good old Poori Aaloo Masala a try.

I know I’ve got your mouth watering already, but for those don't know how to get it on to their plate at home, here is a recipe to help.

Poori Aaloo Masala has been on the menu of Indian homes for centuries, and has always been an integral part of the festive food that goes with special occasions. Give it a go. 

POORI AALOO MASALA

Ingredients

4 potatoes (peeled & cut)

2 onions (cut lengthwise or however you like it)

4 green chilies (slit open)

3 clove garlic (crushed with all your might)

¼ tsp turmeric powder (as per taste)

½ tsp salt (or to taste)

¼ tsp mustard seeds

¼ tsp cumin seeds

¼ tsp split black gram

10 curry leaves

3 tablespoon oil (or if you think you can handle it, add more Poori)

3 sticks coriander leaves (for garnishing)

3 cups water

2 cups all purpose flour

1 cup lukewarm water

Pinch salt

Oil for deep frying
 

Preparing the Potato Masala:

Peel and cut the potatoes into small cubes.

Take 2 cups of water and the potato cubes in a pan and cover it, bring it to a boil and simmer for 20 minutes or until they are thoroughly cooked.

Drain and mash half the cooked potato and keep aside.

Heat 3 tablespoon oil in a pan, sauté mustard, cumin seeds, split black gram and curry leaves.

Also sauté onions, green chilli and garlic until they're translucent.

Then add turmeric, boiled potatoes, mashed potatoes, salt as per taste and 1 cup water.

Bring it to a boil and simmer for few minutes to thicken and until it reaches a semi-solid consistency.

Switch off and garnish with coriander and serve with poori.

How to get the poori ready:

Knead flour with water into slightly sticky dough.

Once done, take a rest and cover loosely for 15 minutes. 

Break it off in balls roughly the size of a golf ball.

Dip in the flour, and roll out as roti. 

Heat the oil in a kadhai, pr deep frying pan, for deep frying

Deep fry poori until puffed and golden brown (to puff Poori, press down lightly into the oil when frying.) 

Drain excessive oil and serve hot with potato masala

I know it is a little hard wok but trust me you will be well rewarded with the delightful outcome. Please let me know how it went, and if you are in Auckland, New Zealand, remember that I am not too far away to come and try it out for you.

Enjoy!

Ramya Krishnan