India is not solely about regal history or cultural heritage. It’s also a popular venue for sampling a variety of cuisines. Indians are pretty gourmet and enjoy experimenting with new foods. As a result, their first meal of the day is not a quick one. Indians prefer variety in their breakfasts and have a broad selection of cuisines to choose from for their first meal. This post will take you on a beautiful culinary journey to the origins of Aloo poori.
Know About Aloo Poori
Poori (sometimes pronounced poori) is an Indian deep-fried bread made from unleavened whole-wheat flour. It is typically consumed for breakfast, as a snack, or as a light meal. It is generally eaten with a savory curry or bhaji, such as poori bhaji.
Our sweet foods are frequently set as snacks. It is often provided at essential or ceremonial functions as part of the prasad (vegetarian food offered in prayer) ceremonies.
Poori’s pair well with various savory accompaniments, including korma, chana masala, dal, potato-based curries (such as saag, bhaji). They can also be filled with desserts such as kheer (a bowl of rice, milk, and sugar) or halwa (another type of Indian Desert). It is commonly selected as the bread for festivals and other special occasions.
Poori is nearly always produced for breakfast in southern India, and on the east coast (Andhra Pradesh, Tamil Nadu), it is rarely served with non-vegetarian foods. They are frequently served alongside pickles, chutneys, dal masalas, potato masalas, or gourd curries (either ivy, ridge, or bottle varieties).
- 1 cup whole wheat flour
- 1/2 cup Sooji Fine
- 1/2 teaspoon Carom / Ajwain Seeds
- 1/2 teaspoon Cumin / Zeera Seeds
- 1 tsp. Chili Flakes (Red)
- 1 tbsp Coriander Leaf (finely chopped).
- One cup Potatoes, boiled (grated).
- Water That Is Hot (to knead the dough).
- Salt (as per taste).
- Oil (as required for frying).
Recipe – Step By Step
- In a bowl, combine chapati atta and salt. Combine thoroughly.
- Add a teaspoon of oil and rub between your thumb and index finger to combine.
- Then, adding a small amount of water, begin kneading the dough.
- The dough should be silky smooth but with a slightly sticky texture. Allow it to rest for 15-20 minutes, covered with a clean napkin or plate.
- After the resting period, knead the dough 2-3 times more to smooth it out. It should be divided into 24 equal amounts and formed into smooth balls.
- Take one ball and squeeze it between your two palms to flatten it into a disc—a rep for the remainder, covering them to prevent them from drying out.
- In a frying pan/Kadai, heat the oil over medium heat. At the same time, the temperature rises, gather a rolling pin and a rolling board. Roll each disc into a 3-inch diameter circle. If it is sticking, lubricate the rolling board and plug. However, never dust the rolling surface with dry flour.
- Several pooris should be rolled and kept on a dish. IMPORTANT: Poori should be moved to a consistent thickness. If it is thin on one side and thick on the other, it will not puff up during the frying process.
- Now that the oil is hot, carefully slide one wrapped poori into it. Fry it gently with the back of the slotted spatula. And it will immediately inflate up.
- Flip the poori once it has puffed out (the bottom side is light brown, and no more bubbles develop).
- Continue frying until gently browned on the other side. Avoid frying for an extended period; otherwise, it will get crunchy (not soft).
- Remove it and place it on the paper towel-lined dish; repeat with the other ingredients. Serve immediately with piping hot poori and aloo gravy.
Typically, aloo poori is served during breakfast or brunch. This puffy Indian bread is exceptionally flexible and pairs well with virtually any Indian curry or sabzi. Serve roti, paratha, or rice in place of poori to save calories. A side dish of laccha pyaaz and aloo poori would brighten the dinner.