Pair aloo poori with khatta meetha kaddu (pumpkin curry), a bowl of chilled boondi ka raita & spicy achar (indian pickle). Add suji halwa as a sweet side and enjoy of the most iconic north indian soulful meals! Aloo poori is a staple indian breakfast dish in North India. In mom’s house, aloo jhol & poori used to be weekend brunch, especially during winter months. If you go out on streets of Delhi or Uttar Pradesh, you will find a similar aloo sabzi usually served with bedmi poori. However, in north indian homes, these ajwain flavored pooris (namak ajwain puris) are more popularly made.
About Aloo Poori
Aloo Poori is a dish with essentially two components - aloo sabji (a spicy potato curry) and poori (or puri). In north india, this combination meal is served for a comforting breakfast, brunch or as a highlight of festive and celebratory feasts. This humble meal can be prepared using basic ingredients like flour, potatoes and few pantry staples.
Aloo Jhol
Aloo sabji is a flavorful and comforting potato curry prepared in a tempering of ginger, a blend of whole spices & powdered spices such as cumin seeds, dried chilies, cloves, cardamom, asafoetida (hing), turmeric powder, red chilli powder, coriander powder, and garam masala and crushed tomatoes. It has a warming bold, spicy & tangy taste profile and it is made without onion or garlic, hence apt for festival menus of navratri or diwali. My mom always cooked aloo curry in ghee and I do the same, the taste is rich and nutty! However, if you prefer a vegan sabji or don’t want to use ghee, you can use any neutral cooking oil to make it. If you are not in a mood for puris, you could also serve aloo sabji as a side dish with plain parathas or over jeera rice.
Poori
Poori is an indian fried bread made with whole wheat flour or atta. The basic dough for plain poori, similar to plain paratha is simply made with whole wheat flour and water. In our home, with aloo ki sabji, we usually make ajwain (carom seeds) flavored pooris, however you could make methi puri or bedmi poori too. The combination of aloo sabji with hot pooris is heavenly! My gradmother used to tell us that the ajwain in pooris and ginger & spices in aloo sabji make it easy on our gut to digest this meal. Poke your finger to puncture that crispy puri, puffy from the heat of deep-frying. Use it to scoop the spicy potato curry and you have an overdose of carbs. However, trust me you could feel guilty before eating it or after, but, never ever while eating aloo-poori 🙂
How To Make Aloo Sabji
Boil The Potatoes
Make Aloo Jhol
How To Make Poori
Recipe Tips
Use starchy potatoes like russet potatoes or yukon gold for making the aloo curry for the right taste and texture. You could use a mix of al purpose flour and atta to make poori dough. Adjust the spice quantities in aloo curry as per the spiciness desired. Dont use loose flour while rolling pooris as it will seperate while deep frying and your pooris will have black specks.
