Poori and Aloo Jhol
 
Prep time
Cook time
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Poori and Aloo Jhol is winter morning ritual at my home - spicy,fragrant and slightly tangy potato stew served with hot deep fried puffed flatbreads or poori as its called in India. Loved by adults and little adults alike, this will make you a hit with everyone.
Author:
Recipe type: Breakfast
Cuisine: Indian
Serves: 4
Ingredients
  • Recipe for aloo jhol:
  • Boiled potatoes,diced - 2
  • Onion 1- chopped
  • Tomato - 1, chopped
  • Garlic ginger green chillie paste - 2 tbsp
  • Mustard oil
  • Kashmiri red chili powder,- 1 tsp
  • Turmeric -1 tsp
  • Garam masala powder- ½tsp
  • Salt - acc to taste
  • Hing or asafoetida - a pinch
  • Mustard seed or Sarso - ½ tsp
  • Cumind seed or Jeera- ½ tsp
  • Dry red chili -2
  • Sugar- ½ tsp
  • Kasuri methi or drief fenugreek leaves - 2 tsp
  • Coriander leaf for garnish.
  • For the poori:
  • Whole wheat flour - ½ cup
  • All purpose flour - ½ cup
  • Oil - 1 tbsp
  • Kaal jeera or nigella seeds - ½ tsp
  • Ajwain or Carrom seeds - i big pinch
  • Water to knead.
  • Salt - a pinch
Instructions
  1. For the potato stew:
  2. Heat a cauldron. Pour some mustard oil, add the mustard (sarso) and red chillie, once it sputters add the jeera.
  3. Start by sautéing the onions with ginger garlic green chili paste for 1 min,
  4. Add the red chillie powder and haldi, sauté for 30 secs.
  5. Add tomatoes and sugar. Sauté well till the masala leaves oil. Add the Kasuri methi and potatoes, just a bit of water and mix well.
  6. Cover and cook till the potatoes are covered in masala.
  7. Add a cup of water, garam masala and let it come to a rolling boil till gravy reaches require consistency.
  8. Garnish with coriander leaf and serve hot with pooris.
  9. For the poori:
  10. Put all ingredients in a mixing bowl and mix.
  11. Next slowly add enough water to it and start kneading it
  12. Knead for 5 mins or so till the dough is soft and smooth .
  13. Cover and leave for 5 mins.
  14. Meanwhile, heat a cauldron with about 3 inch of oil to deep fry the poori.
  15. While the oil is heating, start rolling out the pooris.
  16. Rolling & frying poori :
  17. Make small 1 inch sized balls of the dough. Then dip the edge of the ball into the oil and press on the surface.
  18. Roll it carefully to a 3-4 inch sized disc.
  19. Once the oil is hot, (should have started smoking lightly), carefully put the poori in the oil and immediately press on it lightly with a slotted spoon.
  20. It should start puffing up in 5 secs!! Let it fry for 10 secs till golden brown then carefully turn it over and fry the other side for 5 secs till done.
  21. Remove with a slotted spoon and drain on tissue before serving.
  22. Best consumed immediately.
Notes
I have a video of exactly HOW TO FRY THE POORI on my INSTAGRAM Feed. Please follow that video if you have any doubts about frying it. Thanks!!
Recipe by La Petit Chef at http://lapetitchef.in/2016/01/poori-and-aloo-jhol.html