Kids love Pooris. We have it for lunch during Republic Day and Independence Day. It has become a custom somehow. I prepared this Potato Poori unknowingly for breakfast one day when I did not have Dosa or Idli batter and it turned out to be a great dish.
I had already posted a few Poori Recipes. And this Aloo Poori is a quick breakfast recipe which can also be packed in the lunch box for work.
This Potato Poori is made with whole wheat flour, boiled Potatoes with some easily available ingredients. It is spicy, crispy and you do not need any side dish to go with it.
To make the dough:
Whole Wheat Flour – 2 cups
Boiled peeled Large Potatoes – 2
Semolina (Sooji / Rawa) – 2 tbsp
Sesame Seeds – 1 tbsp
Red Chilli Powder – ½ tsp
Turmeric Powder – 1/8 tsp
Finely chopped Coriander Leaves – 2 tbsp
Cumin Seeds – ¾ tsp
Hot Oil – 2 tbsp
Water to knead the dough
Oil – for deep frying
Take the whole Wheat Flour and Semolina in a mixing bowl.
Grate the boiled Potatoes and add to the above.
Add all the ingredients under “to make the dough” except water.
Mix them very well. Now, add water little by little and make smooth and stiff dough. Let it rest for 20 minutes.
Grease your hand and knead the dough once again. Divide the dough into equal parts.
Spread few drops of Oil in your palm. And roll each portion of the dough into smooth balls.
Roll each ball into a round of 5 inch diameter. If the dough is sticking to the roll or the board, grease the roll and board with oil and roll the dough. Heat the Oil in a deep frying pan. (The oil must be at least two inch above the bottom). In the meanwhile, keep at least 4 to 5 pooris rolled out and ready. Do not roll all the pooris now. They will not puff unless rolled just before frying.
Check the heat of Oil by dropping a little piece of dough. If the dough floats immediately to the top of the Oil, the Oil is hot enough to fry the pooris. Slide one rolled Poori into the Oil gently.
Press it with a ladle into the Oil. The Poori will fluff right away.
Serve with Aloo Masala.
Turn the Poori and fry it golden on both sides.
Transfer the Pooris to a paper towel so that any excess Oil on the Poori is sucked away by the paper towel.
Fry the remaining Purees. Roll them just before you fry them.
The dough must be smooth, but firm. Else the Poori may become flat soon.