A delicious and flavorful Indian bread made with spiced potato dough, deep-fried to perfection. This Aloo Masala poori Recipe is perfect fora quick breakfast and snacks. Kids love to eat this recipe. I shared a detailed step-by-step procedure.
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Boil the potatoes until soft. Let them cool, then remove the skin.
Grate the potatoes and mash them with your fingers until smooth.
In a large mixing bowl, combine wheat flour, salt, turmeric powder, red chili powder, garam masala powder, cumin powder, and ajwain seeds.
Add sooji and mix well.
Add the mashed potatoes and chopped coriander leaves to the flour mixture and mix thoroughly.
Knead the dough, adding a little water if necessary, until it is smooth and tight.
Add oil and knead again until the dough is smooth.
Cover the dough with a lid and let it rest for 2 minutes.
Grease your hands and pinch the dough into small balls.
Roll each ball into a poori using a rolling pin.
Heat oil in a deep kadai until hot.
Slide the prepared pooris into the hot oil and deep fry them, flipping once, until golden brown.
Gently press the pooris as they fry to help them puff up.
Repeat the frying process for all the pooris.
Ensure the dough is not too wet to avoid soggy pooris.
Serve the pooris warm with curd or your favorite curry for the best taste.
How do I make Aloo Masala Poori from scratch?
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.
Can I make Aloo Masala Poori gluten-free?
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.
What are some good storage tips for Aloo Masala Poori?
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.
What can I serve with Aloo Masala Poori?
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.
What are some common substitutions for ingredients in Aloo Masala Poori?
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.
I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching Sanjeev Kapoor’s Khana Khazana with my mom and helping her in the kitchen. On The Gourmet’s Hut, I share tried-and-tested authentic Indian recipes and quick microwave mug cake recipes perfect for busy days. My goal is to make cooking simple, flavorful, and fun—because food brings people together and every meal should create memories.
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