Poori Aloo Sabji / Poori Dumpala Koora / Poori Potato Curry / Puri

Poori Aloo Sabji / Poori Dumpala Koora / Poori Potato Curry

Puri, ummm,...yummmmm!.. This is my all time favourite. This reminds me of my childhood days when my mom used to prepare loads of small puris with the help of a puri pressure. ( this is what we used to call. I do not know the real name of it. We need not do the rolling manually. The rolling part was done by the puri pressure. Simply put the ball in the pressure, press the lid and the puri was ready to be fried ). The side dish was a spicy masaledaar chole aloo curry. This is really yumm. I still cherish those moments when my brothers and  I would fight for the puris. They used to tease me by putting a hole in my puri.
Today I am posting a simple aloo curry which goes well with either puri or chapathi. I should say this is an instant dish that can be prepared very easily and with very few ingredients that are easily available in our kitchens, yet it still satisfies our palette and taste buds.

 Preparation Of Curry :

Heat oil in a pan. Add mustard and cumin seeds. Once they splutter add sliced onion, slit green chillies and ginger garlic paste.

   Fry until the onions turn translucent. Add turmeric powder and tomatoes. Fry until the tomatoes turn mushy. Now add curry leaf powder, Garam masala powder and curry powder.

 Add mashed potatoes and mix well. Add water to get the consistency of your choice.

  Add salt and bring to boil. Switch off the flame and garnish with coriander leaves ( I did not have them handy, so I had to skip them). Transfer to serving bowl.

Preparation of pooris :

Take Atta in a bowl and add little water to form a tight dough.

 Add water little by little. If you add too much of water then you can't roll the pooris.

The dough should not be soft like the chapati dough. It should be harder than the chapati dough. You need not rest the dough. You can immediately start making the pooris. ( If you allow the dough to rest then there are chances that the dough will become soft resulting in hard pooris ). Now make small balls from the dough and roll them with a rolling pin.

You can use little oil for rolling but do not use Atta as it would spoil the oil when we fry. Heat oil in a pan for deep frying pooris. Drop a small piece of flattened dough in the oil, if the dough rises immediately, then this is the right temperature to fry the pooris. Drop the poori slowly into the hot oil carefully so that it does not spill over. Fry both the sides until golden brown and remove. Repeat with the remaining pooris. Serve hot.

[ I could not take the pictures of frying the pooris as I was alone and could not handle the camera and frying simultaneously. Next time I will try to capture some photos when I have my hubby around ].

Serve these hot with the curry. I can't wait to eat them. I am going to fill my tummy with this poori aloo curry.

Preparation Time : 30 minutes

Cooking Time : 30 minutes

Serves 3 adults

Ingredients for aloo curry  :

Oil  : 2 tsp

Mustard seeds  : 1 tsp

Cumin seeds  : 1 tsp

Onion  : 2 slit lengthwise

Green chillies : 4

Ginger garlic paste : 1 tsp

Tomatoes  : 2

Turmeric powder  : 1/2 tsp

Curry leaf powder :  1 tsp

Garam masala powder : 1 tsp

Curry powder  : 2 tsp

Potatoes   : 5 ( 1/2 kg ) ( Boiled and mashed )

Salt :  to taste

Method of preparing the curry :

1. Heat oil in a pan.

2. Once the oil is hot, add mustard seeds and let them splutter. 

3. Add cumin seeds. Put in sliced onions, green chillies and ginger garlic paste.

4. Fry the onions until they turn translucent / transparent.

5. Now add sliced tomatoes, turmeric powder. Let them cook until the tomatoes turn mushy. You can add         salt at this stage to fasten the cooking process.

6. Now add garam masala powder, curry masala powder and curry leaf powder ( I do not add curry leaves. I           dry the leaves and make a powder. Using this in curries and dals will improve the digestion ).

7. Mix well and add mashed potatoes.

8. Mix well. Add water and check for consistency.

9. Let it come to a boil. Switch off the flame and garnish with coriander. Serve hot with hot puris.

Notes :

1. You can also add a handful of mint leaves for extra flavour.

2. You can also add 1/2 tsp of chilli powder if you want it more spicy.

Ingredients for poori  :

Preparation Time : 10 minutes

Cooking Time : 15 minutes

Serves 3 adults ( prepares around 12 pooris )

Whole Wheat Atta :  3 cups 

Water :   little

Oil :  to deep fry

Method of preparing the poori :

1. Take the flour in a bowl.

2. Add water little by little and knead it into a tight dough. The dough should not be as soft as chapathi      dough. It should be a bit hard ( Not too hard , of course ).

3. Now make small balls from this dough ( approximately 12 ).

4. Take the rolling pan and apply little oil on it.

5. Roll the ball into small puri with the rolling pin. It should not be too thick nor too thin. Do the same with       the remaining balls.

6. Heat oil in a pan. It should be sizzling hot.

7. Drop the puri into the hot oil slowly without spilling the oil.

8. Gently press the puri downwards into the oil with a slotted ladle. This helps the puri to puff up nicely.

9. Turn to the other side and fry until golden yellow in colour ( some like to be roasted until golden brown, so       roast it according to your taste ).

10. Remove the puri from the oil with a slotted ladle.

11. Repeat the frying process with the remaining puris ( one at a time ).

12. Serve hot with the curry.