Poori Aloo Recipe- Authentic Indian Fried Bread & Potato Curry

Last Updated on 2 months by Neha Deshmukh

Poori Aloo Recipe: Authentic Indian Fried Bread & Potato Curry

Hello friends! Today, I’m sharing a recipe that’s close to my heart – Poori Aloo. This classic Indian breakfast (or anytime snack, let’s be real!) is a delightful combination of fluffy, golden-fried bread (the poori) and a flavorful, spiced potato curry (the aloo bhaji). It’s a bit of work, but trust me, the end result is so worth it. I remember learning to make this with my grandmother, and the smell of frying poori instantly transports me back to her kitchen.

Why You’ll Love This Recipe

Poori Aloo is more than just a meal; it’s an experience. The poori puffs up beautifully, creating a light and airy texture that’s perfect for scooping up the delicious aloo bhaji. The contrast between the crispy poori and the soft, spiced potatoes is simply divine. Plus, it’s a guaranteed crowd-pleaser! It’s perfect for a weekend brunch, a festive occasion, or just when you’re craving something comforting and flavorful.

Ingredients

Here’s what you’ll need to make this amazing Poori Aloo:

For the Poori:

• 2 cup wheat flour (approx. 240g)
• 1 tbsp rava (semolina) (approx. 10g)
• ?? tsp sugar (approx. 5g – adjust to taste)
• ?? tsp salt (approx. 5g – adjust to taste)
• 2 tsp oil (approx. 10ml)
• Water as needed (approx. ¾ – 1 cup)
• Oil for frying

For the Aloo Bhaji:

• 3 potatoes, medium-sized, peeled and cubed
• 1 cup water (approx. 240ml) + more for boiling potatoes
• 2 tbsp oil (approx. 30ml)
• 1 tsp mustard seeds
• 1 tsp urad dal (split black lentils)
• 1 tsp chana dal (split chickpeas)
• 2 dried red chilies
• 1 pinch hing (asafoetida)
• 1 inch ginger, grated
• 2 green chilies, finely chopped
• 1 onion, finely chopped
• ?? tsp turmeric powder (approx. ½ tsp)
• ?? tsp salt (approx. ½ tsp – adjust to taste)
• 1 tbsp lemon juice (approx. 15ml)
• 2 tbsp coriander leaves, chopped

Ingredient Notes

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

• Rava (Semolina): Adding a tablespoon of rava to the poori dough is a game-changer. It gives the pooris extra crispness and helps them puff up beautifully. Don’t skip it!
• Dal Duo: I love using both urad dal and chana dal in the tempering for the aloo bhaji. Urad dal adds a lovely nutty flavor, while chana dal provides a bit of texture. You can find these at any Indian grocery store.
• Hing (Asafoetida): This might seem like an odd ingredient, but trust me, hing is essential for that authentic Indian flavor. It adds a savory, umami depth to the aloo bhaji. A little goes a long way! If you’re not familiar with it, it has a pungent smell in its raw form, but it mellows out beautifully when cooked.

Step-By-Step Instructions

Alright, let’s get cooking!

Making the Poori:

1. In a large bowl, combine the wheat flour, rava, sugar, salt, and 2 tsp of oil. Mix well until the flour is lightly moistened.
2. Gradually add water, a little at a time, and knead into a tight, smooth dough. This might take a few minutes of elbow grease!
3. Cover the dough and let it rest for at least 10 minutes. This allows the gluten to relax, making the pooris easier to roll.
4. Divide the dough into small, equal-sized balls (about the size of a golf ball).
5. Lightly coat each ball with oil to prevent sticking.
6. On a lightly floured surface, roll each ball into a thick circle, about 4-5 inches in diameter. Don’t worry about making them perfect!
7. Heat oil in a deep pan over medium-high heat. The oil should be hot enough that a small piece of dough dropped in sizzles immediately.
8. Gently slide a rolled poori into the hot oil. Using a slotted spoon, gently press down on the poori. This helps it puff up.
9. Flip the poori and cook until golden brown on both sides.
10. Drain the fried poori on paper towels to remove excess oil.

Making the Aloo Bhaji:

1. Pressure cook the cubed potatoes with water and salt for about 4-5 whistles, or until they are tender but not mushy.
2. Once cooled, lightly mash the potatoes with a fork. You want some texture, not a completely smooth puree.
3. Heat oil in a pan over medium heat.
4. Add the mustard seeds and let them splutter.
5. Add the urad dal and chana dal and sauté until golden brown.
6. Add the dried red chilies and hing. Sauté for a few seconds.
7. Add the grated ginger and chopped green chilies and sauté for another minute.
8. Add the chopped onion and sauté until translucent.
9. Stir in the turmeric powder and salt.
10. Add the mashed potatoes and cook for about 5 minutes, stirring occasionally.
11. Finally, add the lemon juice and chopped coriander leaves. Mix well and cook for another minute.

Expert Tips

• Hot Oil is Key: Make sure the oil is hot enough before frying the pooris. If the oil isn’t hot enough, the pooris will absorb too much oil and won’t puff up.
• Gentle Pressing: Don’t be afraid to gently press down on the poori while it’s frying. This is what encourages it to puff up.
• Don’t Overcrowd the Pan: Fry the pooris in batches to avoid overcrowding the pan and lowering the oil temperature.

Variations

• Vegan Poori Aloo Adaptation: Simply ensure the oil you use for frying is plant-based!
• Gluten-Free Poori Adaptation: Use a gluten-free flour blend designed for Indian breads. You might need to adjust the amount of water.
• Spice Level Adjustments: Adjust the number of green chilies and the amount of turmeric powder in the aloo bhaji to suit your spice preference.
• Navratri/Festival Adaptations: For fasting-friendly options, skip the onion and garlic in the aloo bhaji. You can also use sendha namak (rock salt) instead of regular salt.

Serving Suggestions

Serve the hot poori immediately with the aloo bhaji. A dollop of yogurt or a side of pickle adds a lovely touch. It’s also delicious with a cup of masala chai!

Storage Instructions

Leftover aloo bhaji can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving. Poori is best enjoyed fresh, as it tends to lose its crispness over time.

FAQs

1. What type of oil is best for frying Poori to achieve maximum puffiness?

Groundnut oil (peanut oil) or vegetable oil are excellent choices for frying poori. They have a high smoke point and help the pooris puff up nicely.

2. Can I make the Poori dough ahead of time? If so, how should I store it?

Yes, you can! Make the dough and store it in an airtight container in the refrigerator for up to 24 hours. Bring it to room temperature before rolling and frying.

3. How do I prevent the Aloo Bhaji from becoming watery?

Make sure the potatoes are well-drained after pressure cooking. Don’t add too much water when mashing them.

4. What is Hing (Asafoetida) and can I substitute it?

Hing is a resin with a pungent smell that adds a unique savory flavor to Indian dishes. If you can’t find it, you can try substituting with a pinch of garlic powder, but it won’t be quite the same.

5. Can I adjust the spice level in the Aloo Bhaji to make it milder?

Absolutely! Reduce the number of green chilies or remove the seeds before chopping them. You can also use a milder variety of chili powder.