Potato Stuffed Poori

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Potato stuffed poori- I had only heard of aloo paratha until recently when my friend mentioned about stuffed poori. She asked me if I have ever made Aloo Poori. Never having heard of it before, I gave her a confused look šŸ˜› Then she explained that just like you make aloo paratha, they make aloo poori in their place.

Yesterday I had some leftover Red curry from Banana leaf. I wanted something nice to go with it. I settled for poori. But I realized the curry is too less. So I wanted to make something more filling. I checked my pantry and found potatoes. That’s when I remembered my friend mentioning ‘Potato Stuffed Poori’ and I knew that’s what I am making for dinner.

Both DD and me love poori and aloo paratha. And so this was a super combination of both. Totally loved it!!! Thanks to my friend for introducing this dish to me šŸ™‚

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INGREDIENTS:
Note: Cup used for measurement is US measurement cup, 1 cup = 237 ml

Oil(for frying) – 2 cups

For Poori :-
Aata – 2 cups
Ajwain/Carom seeds – 1/4 tsp
Salt – 1/4 tsp
Oil – 1 tsp

For filling :-
Potato – 2 no. medium sized, boiled
Onion – 1 no. small sized, chopped
Ginger garlic paste – 1/2 tsp
Green chilli – 2 nos, chopped
Red chilli powder – 1/4 tsp
Turmeric powder – 1/4 tsp
Garam masala – 1/2 tsp
Salt – to taste (apprx. 1/2 tsp)
Coriander leaves – 3 strands, chopped
Green onion – 2 nos, chopped(optional)
Salt – to taste (apprx. 1/2 tsp)
Oil – 2 tbsp

METHOD:
1. Make the poori dough using the ingredients mentioned under ‘For Poori’ section. Keep it covered and keep aside.
2. Meanwhile, make the filling using the ingredients mentioned under ‘For filling’ section. Start by boiling the potatoes and peeling the skin off.
3. Heat oil in a pan. Add chopped onion, salt, green chilli and ginger garlic paste. Cook till onions turn pink.
4. Add red chilli powder, turmeric powder and garam masala and saute for a minute or so.
5. Add boiled potato and mash it well using a spoon. Mix it well so that the spices spread evenly.
6. Remove from heat and garnish with chopped coriander or green onion and mix well(I used green onion since I had it avaiable).

Preparing stuffed poori:
1. This process is similar to making Aloo paratha. Make lime sized balls with the poori dough.
2. Roll it out a little and put a spoonful of filling in the center of the rolled out dough.
3. Cover the filling from all sides with the sides of dough and roll it out in the shape of a small circle.
4. Repeat the process for the remaining batch of poori dough and filling.
5. Heat oil in a Kadai/deep pan. To check if the oil is hot, drop a small piece of dough to the oil and it should rise to the top immediately.
6. Slowly immerse the rolled out pooris into the oil. Fry both sides till it becomes light brown.
7. Remove the poori from oil and place on kitchen towel to drain extra oil.
8. Repeat the process for all the rolled out pooris.

Serve with chicken curry or side dish of your choice.

Note: 1. If the oil isn’t heated well, the poori will absorb a lot of oil. So ensure that the oil is hot.
2. Also, don’t make the dough very soft by adding more water. Extra moisture in the dough will also cause poori to absorb more oil while frying.

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