Best Poori Aloo Koora Recipes

POORI RECIPE, HOW TO MAKE PURI

Steps:

• Mix together flour, salt, rava and oil in a large mixing bowl.
• Pour ¼ cup water. Begin to make a little stiff & tight dough, adding more water as needed. (check video)
• Smear ½ tsp oil, knead lightly and smoothen the ball.
• Do not knead it a lot otherwise poori will turn soft and absorb oil while frying.
• Keep the dough covered all the time until the last poori is rolled. Do not rest the dough for more than 3 to 5 minutes. The longer it rests quicker the puffed puri will collapse. They will turn oily after frying.
• Divide the dough to 8 to 10 portions. Avoid kneading them.
• Smoothen all the balls by rolling them lightly in between your palms. Keep them covered in the bowl.
• Drizzle a few drops of oil on the rolling area and spread it.
• Smear oil over the dough ball & flatten it.
• Begin to roll it evenly from the center to a round puri.
• It should not be too thick or thin. It must be moderately thick which helps the puri to puff.
• Make 5 to 6 puris and set them aside. Do not stack them.
• Begin to heat the oil on a medium high flame and continue to make rest of the pooris.
• The oil has to be hot enough. Check by dropping a small portion of dough to the pan. It has to rise immediately without browning.
• If it browns quickly then reduce the flame slightly and allow the temperature to come down.
• Slide the puri carefully to the hot oil. Do not disturb until it rises half way to the surface.
• Quickly but gently begin to press down with a perforated ladle. This helps the poori to puff well.
• Once puri puffs, flip it carefully. Fry on the other side as well until golden and crisp.
• You can fry flipping too and fro once more until slightly crisp & to get the desired color - light golden to dark golden.
• Remove the puri to a steel colander. Fry the next poori the same way.
• Make sure the oil is hot enough, but not smoking before frying the next puri. Serve poori with potato curry, chutney or kurma.

POORI & ALOO SABZI RECIPE BY TASTY

Steps:

• Add the flour to a large bowl. Sprinkle the oil over the flour and mix with your hands. The mixture should feel like sand.
• Add a bit of water at a time and knead into the flour. When the dough is ready, it should form a ball and not stick to your fingers.
• Cover the dough with damp towel so it doesn't dry out.
• Heat the oil in a deep pot until it reaches 350˚F (170˚C).
• Form the dough into ping-pong size balls. Dip the balls into a small bowl of canola oil and roll them out into flat 2-inch (5 cm) circle shapes.
• Immediately drop the rolled dough into the oil. Use a spider to keep the dough submerged in the oil. Once it is puffed up, turn over and cook other side. Fry until golden brown, 2-3 minutes.
• ALOO: Melt the ghee in a large pot over medium heat. Once the ghee is completely melted, add the cumin seeds and toast until aromatic, 2-3 minutes.
• Add the onion and ginger to the pot. Cover and cook until the onion is soft and translucent, about 5 minutes.
• Add the turmeric and mix well. Add the chopped tomato and season with salt. Cover and cook until the tomato is very soft, about 10 minutes.
• Add the curry powder and mix well. Add the potatoes and peas, and mix well to incorporate. Add the water, cover, and cook for 10 minutes, or until the soup thickens.
• Garnish with cilantro.
• Enjoy!

POORI ALOO KOORA

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Remove and discard potato skins; mash the potatoes into coarse chunks.
• Heat the oil in a skillet; fry the red chile peppers, urad dal, cumin seeds, and mustard seeds in the hot oil until the seeds begin to splutter. Add the onions, green chile peppers, curry leaves, and asafoetida; continue cooking until the onions soften, but not yet beginning to brown. Stir the potatoes and 1 cup water into the mixture. Season with salt. Increase heat to high and bring the mixture to a boil; cook at a boil for 5 minutes.
• Mix the chickpea flour and 1 tablespoon water together in a small bowl to make a paste; add to the skillet and stir. Continue cooking and stirring until the mixture thickens, 2 to 3 minutes. Serve hot.