Monday, October 28, 2013

Aloo Poori

Aloo Poori is a popular North Indian breakfast dish that is a fried stuffed bread. This version is fairly simple to make and very delicious. Aloo Poori basically translates to Fried Bread (Poori) stuffed with Potato (Aloo). It is traditionally served with curd (yogurt) or Aam Ka Achaar (Mango Pickle), or you can serve as part of any meal. The recipe below is adapted from this one by Funwidfud.

Coconut oil (expeller-pressed for no flavor) and/ or ghee to fry the poori

1 cup wheat flour
Sea salt to taste, try 1/4 tsp.
7 to 8 tbsp. water
1 tsp. oil, I have used olive and coconut

1 small to medium potato, peeled and cut in chunks
2 tsp. dried cilantro, or the equivalent fresh (about 1 1/3 to 1 1/2 tbsp.)
1 small garlic clove, minced
1/4 tsp. ginger, grated
1/4 tsp. turmeric
Sea salt to taste, try 1/4 tsp.
1 tsp. ground black pepper
How To:
1. Place the raw potato pieces in a small saucepan with water and bring to a boil. Continue boiling until soft, then drain and mash with a fork and/ or spoon. Set aside in a small bowl.

2. While the potato is cooking, start your poori. In a medium bowl, mix the flour and salt. Then, adding a tablespoon of water at a time, mix the flour and water to form a ball and knead to form a soft dough. Then knead with the oil. Set aside for 15 minutes in an air-tight box closed with a damp cloth.
3. While the poori is resting, make your stuffing by adding all the seasonings to the mashed potato. Mix well and roll the potato mixture into four balls. Then, roll the dough into four balls. They will be a little larger than the potato balls.
4. Then, using a rolling pin, roll the dough out into a thin, small circle that is large enough to wrap around the potato ball. ***I actually have a fondant rolling pin that works really great in this recipe. It's smaller than a standard rolling pin, which is perfect for these tiny dough balls.
Then place the potato ball into the center of the dough circle and wrap it up with the dough, sealing the seam with your fingers. Finally, use the rolling pin to roll the combined dough/ potato ball into a flat circle. You can watch these steps in the photos below.
Roll dough flat and place potato ball in center of dough circle
Wrap dough up and around potato ball and pinch seams closed with fingers. Note that the ball is "sitting" on its
seams so you can't see them in this picture.  
Roll the combined dough ball nearly flat. You can see potato mixture just under the surface.
The seams are still on the bottom. 
Here is another angle. You can see it's a little thicker than the flat dough circle by itself.
5. Fry in oil and/ or ghee until golden brown. Serve with curd or as a side dish to any meal (or as a snack).
Here they are cut open so you can see the stuffing inside the bread. Isn't that really cool?!
This makes four poori and takes about 20-30 minutes to make. In the pictures, mine are a little over cooked because you really want more of a golden color. You can also divide your dough and potato mixture into 8 little balls and make 8 small aloo poori.

I think you'll really enjoy this recipe. The bread is delicious and fun to make. It is a perfect recipe for "little helpers" too!
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This post was shared at Busy Monday, Totally Tasty TuesdaysShow and Share Wednesday, Foodie Friday at Rattlebridge Farm, and Slightly Indulgent Tuesday. Please follow the links for more great recipes and ideas.


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