Poori Aloo

About Poori: These are small round pancakes size rounds of dough that are slipped into hot oil or ghee where they fill with steam and balloon in seconds. Pooris are soft silk like breads with which curries and vegetables are scooped up.   Allow 2-3 per person, depending on the size of the breads and the accompanying dishes.

This is very famous, delicious Indian Dish.

Ingredients for Aloo dish:

6 boiled potatoes

5 tomato  puree

1 tsp. Mustard seeds

4-5 curry  patta  crushed

Salt, green and red chilies according to taste.

1 tsp.oil

Directions:

1. Take a pan. 

2. Put oil.  Put curry patta , mustard seeds, when it starts to crackle, put tomato puree, stir it, put salt , chilies, stir it, put potatoes, stir it.

It is ready to serve hot.
Ingredients for Poori:

3 cup atta

1 tsp.salt

1 tsp. Methi powder

Water accordingly to make  dough.

Poori

Directions for Poori:

1. Make stiff but pliable dough.

2. Cover the dough with damp cloth and set aside for 30 minutes.

3. Knead dough a little again. Dough should be stiff enough to roll without extra flour.

4. Make small balls of the dough and cover them with damp cloth.

5. Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out into 4 to 5 inches round.

Repeat the same process to roll out all pooris.   

Poori

Frying the Pooris:

1. Heat plenty of oil in a kadhai until very hot.

2. 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.

3. This should take only a few seconds. Flip the poori over and cook the other side until golden brown.

4. Serve hot with ALOO SABZI.

IT IS READY TO SERVE HOT POORI ALOO.