North Indian
Poori Aloo (Puffed Fried Bread with Potato Tomato Curry)
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Poori Aloo (Puffed Fried Bread with Potato Tomato Curry) is North Indian home cooking, eaten at breakfast and lunch. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Pressure cook the potatoes in their skins for 3 whistles, or boil them about 20 minutes, then peel them and break them into rough chunks with your hands.
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For the curry, heat the 2 tbsp oil in a pot, add the cumin seeds and asafoetida, then the ginger and slit green chilies, and stir for 30 seconds.
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Add the chopped tomatoes with the turmeric, red chili powder and coriander powder and cook 6 minutes, mashing as you stir, until the tomatoes melt into a thick sauce.
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Add the potatoes, 1 tsp of the salt and 2 cups of water, crush a few chunks against the pot to thicken the gravy, and simmer 10 minutes. Finish with the garam masala and cilantro. The gravy should stay thin enough to scoop up.
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While the curry simmers, knead the atta with the remaining salt and about 3/4 cup water into a stiff dough, firmer than roti dough, and rest it 10 minutes.
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Divide the dough into 16 small balls and roll each into a round about 4 inches across, using a drop of oil on the board instead of dry flour, which would burn in the oil.
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Heat the frying oil until a pinch of dough rises at once. Slide in one poori, press it gently with the back of a slotted spoon until it puffs, turn it once and lift it out when both sides are light golden, about 40 seconds.
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Bring the pooris to the table straight from the pan with the hot aloo curry, a little pickle and some sliced onion.
Serve it with
A North Indian lunch is a plate rather than a single dish. These are the courses that normally sit beside Poori Aloo (Puffed Fried Bread with Potato Tomato Curry), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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The protein alongside
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What it is eaten with
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The sharp little thing
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Poori Aloo (Puffed Fried Bread with Potato Tomato Curry) carries gluten. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | Yes | Lauki Chana Dal (Bottle Gourd and Lentils) |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 530 kcal
- Protein
- 11 g
- Carbs
- 69 g
- Fat
- 24 g
- Fiber
- 11 g
- Sugar
- 3 g
- Sodium
- 880 mg
- Saturated fat
- 3 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Poori Aloo (Puffed Fried Bread with Potato Tomato Curry) takes about 50 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at breakfast and lunch. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.