600 to 650 gms potatoes/aloo, 1 to 2 green chilies, chopped 2 to 3 onions, chopped in small square shapes 3 to 4 tomatoes 1 tsp cumin seeds/jeera 1 tsp dry ginger powder 1 tsp red chili powder (optional- If you like more spicy food) ½ tsp turmeric powder/haldi ¼ tsp asafoetida powder/hing 1 tsp dry mango powder/amchur 1 tsp garam masala powder ¼ cup chopped coriander leaves/dhania 3 cups water 2 tbsp oil salt as required
First of all, boil the potatoes till they are very well cooked and can be easily mashed. Now, peel and mash the potatoes. Keep aside and heat the oil in a pan, crackle the cumin, add chopped onions, stir for sometime till their colour changed to reddish brown. Now when it is done, add chopped tomatoes, green chilies and again stir for a few minutes. Dim the flame and add all the spice powders one by one – turmeric, asafoetida, red chili powder, garam masala powder and dry ginger powder. After that, add the mashed potatoes and stir well. Pour 3 cups water, add the dry mango powder and salt. Stir very well and let the curry simmer for 10 to 12 mins till all the flavors from the spices have well mixed. At last, check the taste and add more of the salt if required. Add the coriander leaves and switch off the flame. Keep covered for few minutes.
Now, Poori time – INGREDIENTS
Atta or whole wheat flour – 1 cup Salt – to taste Oil – 1 teaspoons + more for deep frying Water – ¼ cup + 2 tablespoons
Take whole wheat atta and salt in a bowl and mix well. Add a teaspoon of oil and mix well with your fingertips. Now add little water at a time and start kneading the dough. It should be smooth and tight.
Make smooth ball out of it. Flatten it out between your palm and make disc. Using rolling pin and rolling board, make 2-3 inch diameter circle. It should not be too thin or too thick. Never use any dry flour while rolling as a dusting. Otherwise flour will burn while frying and then that burnt black flour particle will stick to the next poori. Roll few pooris and keep them in a plate, also keep them covered with kitchen napkin. Heat the oil in a pan on medium heat for deep frying. Once hot slide one poori into hot oil. By very gentle pressing using back of slotted spatula fry them. It will help poori to puff up. As it is puffed up and bottom side is light brown meaning no more bubbles in the oil. Then flip it. Fry the other side until it is light golden brown in color. Remove it from the oil using slotted spoon and place on paper towel lined plate. fry all the pooris same way and serve with Aaloo bhaji as a breakfast or brunch. 🙂 🙂