‘Poori-Sabzi’ is one of the staple breakfast option from North India. ‘Poori’ is nothing but fried puffed bread and ‘Sabzi’ could be anything keeping potato as main ingredients. And the consistency of the ‘Sabzi’ or Curry should be a little runny. I like to add colours in my cooking palate so here I have added some chopped carrot you may cook it without carrot too. If you wish you can also add chopped coriander as garnish but I wanted to keep the flavor of asafetida nad green chilli, so I didn’t used it.
I is one of our favourite breakfast option on weekend. Though we Bengalis prefer ‘Luchi’ (Made with APF) but I try to keep it a little healthier and opted for wheat flour. You may use only wheat flour too. Adding APF makes the ‘Porris’ a little white that’s all. More over using semolina is absolutely your choice, adding it in the dough makes the ‘Pooris’ more crispy. Wasting no more time here is the recipe of ‘Poori-Raswale Aloo’.
Ingredients to serve 6
For making the Poories:
- Whole Wheat Flour – 200 gms
- All Purpose Flour – 50 gms
- Suji or Semolina – 1 Tbsp
- Salt – ½ tsp
- Oil – 3 tsp + for frying the poori
For making the Potato Curry:
- Potato – 8 Medium (Boiled)
- Carrot – ½ (Chopped)
- Mustard Seeds – ½ tsp
- Cumin Seeds – 1 tsp
- Asafetida – ¼ tsp
- Green Chilli – 4-5
- Ginger Paste – 2 tsp
- Tomato – 1 Samll (Chopped)
- Turmeric Powder – ¼ tsp
- Red Chilli Powder – ½ tsp
- Salt – To taste
For making the Poori:
- Take a big bowl and mix in two types of flours, semolina and salt.
- Drizzle 3 tsp of oil and mix well.
- Now start kneading the dough by adding little water at a time. Make a soft yet farm dough. Cover and let it rest for 15-20 minutes.
- After 15-20 minutes knead the dough for one more time and then pinch a lemon size small ball.
- Roll it between your palms and then press a little.
- Apply some oil on the rolling board and rolling pin and roll the poori. It should be around 4”-5” round disk.
- Heat sufficient oil for deep frying the poori.
- Carefully slide the rolled disk into hot oil. Press a little with you ladle and it will puff up.
- In this way fry all the other poories.
For making Raswale Aloo:
- Take a wok and heat 3-4 tsp oil in it.
- Add cumin seeds, mustard seeds and green chilli. Let them sizzle a little.
- Now add asafetida and ginger paste. And fry till the raw smell goes off.
- Next add chopped tomato and carrot and sauté for few seconds.
- Peel and mash the boiled potatoes and add in the kadai.
- Adjust salt.
- Add turmeric powder, red chilli powder and water.
- Let it cook for 7-8 minutes. Adjust the consistency of the potato curry according to your taste.
- Serve Raswale Aloo along with Poori.