Aloo Masala Poori Recipe

To make Aloo Masala Poori, start by boiling medium-sized potatoes until soft. Once cooled, peel and mash them. In a mixing bowl, combine wheat flour, salt, turmeric powder, red chili powder, garam masala, cumin powder, and ajwain seeds. Add semolina and mix well. Incorporate the mashed potatoes and chopped coriander leaves, kneading the mixture into a smooth dough. Let it rest for a couple of minutes, then roll into small balls and flatten them into pooris. Deep fry in hot oil until golden brown.

Yes, you can make Aloo Masala Poori gluten-free by substituting wheat flour with a gluten-free flour blend, such as rice flour or chickpea flour. Keep in mind that the texture may vary slightly, so you might need to adjust the water content when kneading the dough.

To store Aloo Masala Poori, allow them to cool completely after frying. Place them in an airtight container lined with paper towels to absorb moisture. They can be stored at room temperature for up to 2 days or in the refrigerator for up to a week. To reheat, simply warm them in a pan or microwave until heated through.

Aloo Masala Poori pairs wonderfully with various accompaniments. You can serve them with yogurt, pickles, or a side of spicy chutney. For a complete meal, consider serving with a vegetable curry or dal for added flavor and nutrition.

If you don't have certain spices on hand, you can substitute garam masala with curry powder or a mix of cumin and coriander. For ajwain seeds, caraway seeds or oregano can work as alternatives. Additionally, if you prefer a milder flavor, reduce the amount of red chili powder used in the recipe.