Aloo Poori (serve with poori - or not)

By stancec44

Traditional Punjab potato curry served with poori

Ingredients

• for the aloo sabzi:
• 4-5 medium size aloos (potatoes), peeled and diced
• 1 medium size onion, finely chopped
• 2-3 garlic, finely chopped (optional)
• 1 inch ginger, finely chopped
• 2-3 tomatoes, chopped
• 1 or 2 green chili, chopped or sliced (optional)
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 tsp garam masala powder
• 1 tsp ajwain/carom seeds
• a pinch of asafoetida
• 1 tsp dry mango powder/amchur
• 3 tbsp oil
• 2 to 3 cups water
• a few coriander leaves for garnishing
• for the poori: (makes 15-18 pooris)
• 2.5 to 3 cups whole wheat flour
• 1 tsp oil
• water to knead the flour
• oil for frying

Preparation

Step 1

for the aloo sabzi:

4-5 medium size aloos (potatoes), peeled and diced
1 medium size onion, finely chopped
2-3 garlic, finely chopped (optional)
1 inch ginger, finely chopped
2-3 tomatoes, chopped
1 or 2 green chili, chopped or sliced (optional)
1 tsp turmeric powder
1 tsp red chili powder
½ tsp garam masala powder
1 tsp ajwain/carom seeds
a pinch of asafoetida
1 tsp dry mango powder/amchur
3 tbsp oil
2 to 3 cups water
a few coriander leaves for garnishing

for the poori: (makes 15-18 pooris)

2.5 to 3 cups whole wheat flour
1 tsp oil
water to knead the flour
oil for frying