Aloos (potatoes) with Pooris ( fried flat bread)=Yum!



Tonight for dinner I treated my husband to one of his favorites, Aloo Subzi and Pooris. The Potatoe curry is nice and tangy with a wonderful flavor. The pooris are wonderfully fried and go perfectly with the aloos.


            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/haldi
  • 1 tsp red chili powder
  • ½ tsp garam masala powder
  • 1 tsp ajwain/carom seeds
  • a pinch of asafoetida/hing
  • 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/atta
  • 1 tsp oil
  • water to knead the flour
  • oil for frying


    Potato subzi

    Preparing the aloo sabzi: 
    1. heat oil. add the ajwain and fry them. now add the onion and fry them till they become soft.
    2. add the ginger, garlic and green chilies and fry till the raw smell of the ginger & garlic disappears.
    3. add the chopped tomatoes and fry till the tomatoes become soft and pulpy.
    4. add the turmeric powder, asafoetida and red chili powder. mix well.
    5. now add the diced potatoes. add salt and mix well.
    6. add water and pressure cook the aloo for 3-4 whistles till the aloo are cooked.
    7. open the lid and simmer the aloo sabzi by pressing a few cooked aloo with the spoon on the sides of the cooker.
    8. this is to get a slightly thicker consistency of the gravy. the starch from the aloo make the gravy a little thick.
    9. once done, sprinkle some garam masala powder and mango powder. mix well and garnish with some coriander leaves.
    10. serve aloo sabzi hot with pooris.
    Preparing the Pooris
    1. knead the wheat flour into a stiff dough with water and oil. make small balls of the dough. roll into rounds having 4-5 inches diameter.
    2. heat oil for deep frying. fry the pooris in oil till they get puffed and are golden brown.
    3. serve the hot pooris with the aloo sabzi, along side with sliced onions and some lemon wedges.

    Nasreen is a fan


8 thoughts on “Aloos (potatoes) with Pooris ( fried flat bread)=Yum!

  1. We eat this for breakfast too on special occasions 🙂 I miss the paratha and subzi I used to get at my office canteen in New Delhi as well.

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