Namaskar Welcome to nishamadhulika.com
Today we are making aloo masala poori, this tastes super delicious.
You can pack them for picnic or pack them when traveling or prepare them for any special occasion.
You will like them for sure.
Let’s start with the procedure of making aloo masala poori.
To prepare these pooris, let us start with kneading the dough and we will mix potatoes to it.
We have taken 2 (250 grams) boiled potatoes.
Peel the potatoes and grate them.
We have taken 2 cups (300 grams) of flour in a bowl.
Mix grated potatoes to the flour, followed by more than ½ tsp salt or to taste, ¼ tsp carom seeds.
Crush the seeds a little for good flavor.
Now add ¼ tsp turmeric powder, ¼ tsp red chilly powder, 1 tsp coriander powder, 2 tbsp green coriander (finely chopped) and mix everything really well.
Add water in small portions and knead stiff dough.
Add wate in small portions and knead stiff dough.
We are done with kneading stiff dough and used ½ cup water for kneading this much quantity of flour.
Cover and keep the dough aside for 15 to 20 minutes to set and then use for making the pooris.
After 20 minutes are over, grease your hands with some oil and knead the dough again until smooth.
Now divide the dough into small lumps.
You can keep the size of poori small or big as per your preference.
So, we are making lumps equal to the size of a lemon.
Likewise prepare lumps from rest of the dough as well.
Lift one dough lump and roll it into a round ball and then flatten it.
Similarly, prepare dough balls from rest of the lumps as well.
Meanwhile heat enough oil in a wok.
Cover the dough balls to prevent them from drying.
Now take one dough ball and roll it out into a poori.
Roll out the poori with 3 to 4 inch diameter.
Grease the rolling plate with some oil to prevent poori from sticking to it.
Grease the rolling pin as well with some oil.
While rolling out the pooris make sure you roll it out from the edges and not at the center.
Poori should not be thin at the center and thick on the edges.
Make sure you roll out the poori evenly from all sides.
Drop little dough to the oil to check if it’s rightly heated or not.
The dough ball immediately started floating on the surface.
The oil is rightly heated.
The oil for frying the pooris should be rightly heated.
Slide the rolled poori in the oil and press it gently with the ladle to puff it up.
When the poori turns little brown from beneath, flip the side and continue frying until it gets little golden brown.
Meanwhile let us roll out the other poori as well.
The poori is golden brown from the other side as well.
Drain out the fried poori on a plate.
Similarly fry rest of the pooris as well.
Hold the ladle on the edge of the wok so that extra oil drains back to it.
Place the fried poori on a plate.
We are done with frying the pooris and with this much 15 to 16 pooris can be prepared.
Steaming hot and mouth drooling aloo masala pooris are ready.
Serve these tempting pooris with pickle, curd, chutney or any other sabzi you relish eating the most.
Making these pooris is really easy.
But still few viewers complain that the pooris don’t puff up.
So, firstly while kneading the dough, especially for the aloo masala pooris, make sure you keep it little stiff.
When we keep the dough aside to set then the dough gets little wet as potatoes leave their moisture.
So, knead stiff dough.
Also, make sure you make smooth dough balls.
While rolling out the pooris make sure you roll it out evenly.
It should not be too thin or thick.
While deep frying the pooris make sure that the oil is hot sufficiently else the poori will not puff up.
So, keep note of few things and you will get perfect pooris.
You can pack these pooris for any where or try preparing them when you feel like eating something special.
Try making this recipe at your home and share your experiences with nishamadhulika.com
See you soon with another delightful recipe.
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