Poori Aloo Masala Recipe – Authentic Indian Potato & Wheat Bread

Last Updated on 6 months ago by Neha Deshmukh

Poori Aloo Masala Recipe – Authentic Indian Potato & Wheat Bread

Hey everyone! If you’re craving a truly comforting and satisfying Indian meal, look no further. This Poori Aloo Masala is a classic for a reason – fluffy, golden pooris paired with a flavorful, subtly spiced potato curry. It’s a dish that instantly transports me back to my grandmother’s kitchen, and I’m so excited to share my version with you.

Why You’ll Love This Recipe

This isn’t just any Poori Aloo Masala recipe. It’s a balance of textures and tastes – the crisp poori, the soft potatoes, and the gentle warmth of the spices. It’s relatively straightforward to make, but feels special enough for a weekend brunch or a festive occasion. Plus, the Aloo Masala has a lovely little South Indian twist thanks to the sambhar powder!

Ingredients

Here’s what you’ll need to make this deliciousness:

For the Poori:

• 2 cup whole wheat flour (atta)
• 1 tablespoon semolina (rava/sooji)
• ½ teaspoon salt (approx. 6g)
• ½ cup + 3 tablespoons water (approx. 150ml)
• 1 teaspoon olive oil (approx. 5ml)

For the Aloo Masala:

• 3 medium potatoes (approx. 450g), peeled and chopped
• 1 medium onion, chopped
• ½ teaspoon salt (approx. 3g)
• ½ teaspoon turmeric powder (approx. 2g)
• 1 + ½ teaspoons sambhar powder (approx. 8-10g)
• 1 teaspoon olive oil (approx. 5ml)
• ½ teaspoon mustard seeds (approx. 2g)
• 2 red chilies, broken into pieces
• 2 sprigs curry leaves
• ¼ teaspoon asafetodia (hing) (approx. 1g)
• 2 cups water (approx. 480ml)

Ingredient Notes

Let’s talk ingredients! A few things make this recipe shine.

• Semolina in the Poori: Don’t skip the semolina! It adds a lovely texture to the pooris, making them extra flaky and slightly crisp.
• Canola Oil for Frying: I prefer canola oil for frying because of its neutral flavor and high smoke point. You can also use vegetable oil or sunflower oil.
• Sambhar Powder in the Aloo Masala: This is where the South Indian influence comes in! Sambhar powder adds a depth of flavor that you won’t get with just regular chili powder. It’s a game changer, trust me. You can find it at most Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Poori Dough: In a large bowl, combine the whole wheat flour, semolina, and salt. Gradually add water, mixing as you go, until a soft dough forms. Knead for a few minutes, then mix in the olive oil. Cover and let it rest for at least 20 minutes. This resting time is key for soft pooris.
2. Prepare the Aloo Masala: In a pot, combine the chopped potatoes, onion, salt, turmeric powder, and water. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the potatoes are tender.
3. Spice it Up: Once the potatoes are cooked, add the sambhar powder and bring back to a boil. Simmer for another 5 minutes, then set aside.
4. Temper the Flavors: In a separate pan, heat the olive oil over medium heat. Add the mustard seeds and let them splutter. Then, add the red chilies, curry leaves, and asafetodia. Fry for a few seconds until fragrant.
5. Combine & Cook: Pour the tempering over the potato curry and mix well.
6. Fry the Pooris: Heat the canola oil in a deep pan over medium-high heat (around 370°F/188°C). Divide the dough into 19 equal pieces. Roll each piece into a 3-4 inch circle. Gently slide a poori into the hot oil and fry until it puffs up and turns golden brown.
7. Drain & Serve: Remove the poori from the oil and drain on a kitchen towel. Repeat with the remaining dough. Serve the hot, fluffy pooris immediately with the warm Aloo Masala.

Expert Tips

• Don’t overcrowd the pan when frying the pooris. Fry them in batches to maintain the oil temperature.
• If your pooris aren’t puffing up, the oil might not be hot enough, or the dough might be too dry.
• For extra flavor, add a pinch of garam masala to the Aloo Masala.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for Indian breads. You might need to adjust the water quantity slightly.
• Spice Level Adjustment: For a milder flavor, reduce the amount of sambhar powder and red chilies. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: This is a popular dish for Navratri and Diwali! You can add other vegetables to the Aloo Masala, like peas or cauliflower, for a more festive touch.

Serving Suggestions

Poori Aloo Masala is fantastic on its own, but you can also serve it with:

• Raita (yogurt dip)
• Pickle (achar)
• A side of fresh salad

Storage Instructions

• Aloo Masala: Leftover Aloo Masala can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
• Pooris: Pooris are best enjoyed fresh. They tend to get soggy when stored. If you have leftovers, you can try reheating them in a dry pan, but they won’t be as crispy.

FAQs

What is the best way to get the pooris to puff up?

The key is hot oil and a slightly firm dough. Make sure the oil is at the right temperature (around 370°F/188°C) and that the dough isn’t too sticky. Gently slide the poori into the oil and use a slotted spoon to gently press down on it as it fries – this helps it puff up.

Can I make the Aloo Masala ahead of time?

Absolutely! You can make the Aloo Masala a day or two in advance. The flavors actually develop even more overnight. Just reheat it gently before serving.

What oil is best for frying poori?

Canola oil is my go-to because it has a neutral flavor and a high smoke point. Vegetable oil or sunflower oil also work well.

Can I use a different type of flour for the poori?

You can experiment with different flours, but whole wheat flour (atta) is traditional and gives the best texture. You can try mixing in a little bit of all-purpose flour for a slightly softer poori.

What is Asafetodia (Hing) and can I substitute it?

Asafetodia, or hing, has a pungent aroma but adds a unique savory flavor to Indian dishes. If you can’t find it, you can omit it, but it does add a special touch. A tiny pinch of garlic powder can be a very rough substitute, but it won’t be the same.