Poori Aloo

INGREDIENTS

• For The Aloo Sabzi
• 2 tablespoons Fiona Refined Sunflower oil
• 1 teaspoon carom seeds (ajwain)
• ⅓ cup chopped onions or 50 grams onion or 1 medium-sized onion, chopped
• 2 teaspoons finely chopped ginger or 1 inch ginger, finely chopped
• 1 teaspoon finely chopped garlic or 3 to 4 small to medium garlic cloves, finely chopped (optional)
• 1 or 2 green chillies - chopped or sliced (optional)
• 1 heaped cup chopped tomatoes or 200 grams tomatoes or 2 medium to large tomatoes
• 2 heaped cups diced potatoes or 350 grams or 5 medium-sized potatoes, peeled and diced
• ½ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• ½ teaspoon Garam Masala
• 1 pinch asafoetida (hing)
• ½ to 1 teaspoon dry mango powder (amchur)
• 2 cups water
• 1 to 2 tablespoons coriander leaves - for garnish
• For The Poori: (Makes 15-18 Pooris)
• 2.5 to 3 cups whole wheat flour
• 1 teaspoon Fiona Refined Sunflower oil
• water to knead the flour - as required
• Fiona Refined Sunflower oil for frying - as required

METHOD

• Heat Fiona Refined Sunflower oil in a pressure cooker. Add the carom seeds and fry them for a couple of seconds. Now add the chopped onions and saute them till soften.
• Add the ginger, garlic and green chilies and saute till the raw aroma of the ginger and garlic goes away.
• Add the chopped tomatoes and saute till the tomatoes become soft and pulpy.
• Add the turmeric powder, asafoetida and red chili powder. Mix well.
• Now add the diced potatoes. Add salt and mix well.
• Add water and pressure cook the curry for 3 to 4 whistles or till the potatoes are done.
• Open the lid and simmer the curry by pressing a few cooked potatoes with the spoon on the sides of the cooker.
• This is to get a slightly thicker consistency of the gravy. The starch from the aloo make the gravy a little thick.
• Once done, sprinkle some garam masala powder and mango powder. Mix well and garnish with some coriander leaves.
• Serve aloo sabzi hot with poori.
• Knead the wheat flour into a stiff dough with water and Fiona Refined Sunflower oil. Make small balls of the dough. Roll into rounds having 4 to 5 inches diameter.
• Heat oil for deep frying. Fry the pooris in oil till they get puffed and are golden brown.
• Remove them into paper napkins to remove excess Fiona Refined Sunflower oil.
• Serve the hot pooris with the aloo sabzi, along side with sliced onions and some lemon wedges.