Aloo poori with tomato chutney

Name: Aloo poori with tomato chutney
Cuisine: Pakistani
Ingredients: tablespoons oil; 1 teaspoon carom seeds (ajwain); 1/3 cup chopped onions or 50 grams onion or medium-sized onion,; 2 teaspoons finely chopped ginger or 1 inch ginger, finely chopped; 1 teaspoon finely chopped garlic or 3 to 4 small garlic; 1-2 green chillies - chopped or sliced (optional); 1 heaped cup chopped tomatoes or 200 grams tomatoes or 2 medium; 1/2 teaspoon turmeric powder; 1 teaspoon red chilli powder; 1/2 teaspoon Garam Masala; 1 pinch asafetida (hing); 1/2-1 teaspoon dry mango powder (amchur); 1-2 tablespoons coriander leaves - for garnish; cup Whole Wheat Flour; 1/2 cup Fine Sooji (soaked in lukewarm water); 1/2 teaspoon Carom Seeds / Ajwain; 1/2 teaspoon Cumin Seeds / Zeera; 1 teaspoon Red Chilli Flakes; 1 tablespoon Coriander Leaves (finely chopped); 1 cup Boiled Potatoes (grated); Hot Water (to knead the dough); Salt (to taste); Oil (as required, for frying)

Sumera Rahman @cook_19058549

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Aloo Puri Recipe
Aloo Puri is a delicious Indian bread that is made by mixing boiled potatoes with flour and spices. This Punjabi deep fried poori is great to serve for breakfast or snacks.

Sumera Rahman @cook_19058549

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Ingredients

For tomato 🍅 chutney
tablespoonsoil
1 teaspoon carom seeds (ajwain)
1/3 cupchopped onions or 50 grams onion or medium-sized onion,
2 teaspoonsfinely chopped ginger or 1 inch ginger, finely chopped
1 teaspoonfinely chopped garlic or 3 to 4 small garlic
1-2green chillies - chopped or sliced (optional)
1heaped cup chopped tomatoes or 200 grams tomatoes or 2 medium
1/2 teaspoonturmeric powder
1 teaspoonred chilli powder
1/2 teaspoonGaram Masala
1 pinchasafetida (hing)
1/2-1 teaspoondry mango powder (amchur)
1-2 tablespoonscoriander leaves - for garnish
For Aloo puris
cupWhole Wheat Flour
1/2 cupFine Sooji (soaked in lukewarm water)
1/2 teaspoonCarom Seeds / Ajwain
1/2 teaspoonCumin Seeds / Zeera
1 teaspoonRed Chilli Flakes
1 tablespoonCoriander Leaves (finely chopped)
1 cupBoiled Potatoes (grated)
Hot Water (to knead the dough)
Salt (to taste)
Oil (as required, for frying)

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Steps

1

Heat oil in a pan 🥘. Add the carom seeds and fry them for a couple of seconds. Now add the chopped onions and saute them till soften.
2

Add the ginger, garlic and green chilies and saute till the raw aroma of the ginger and garlic goes away
3

Add the chopped tomatoes and saute till the tomatoes become soft and pulpy.
4

Add the turmeric powder, asafetida and red chili powder. Mix well.
5

Open the lid and simmer the curry make the gravy a little thick.
Once done, sprinkle some garam masala powder and mango powder. Mix well and garnish with some coriander leaves.
Serve this sabzi/ chutney hot with poori.
6

Mix whole wheat flour, suji, ajwain, jeera, chili flakes, coriander, boiled potatoes, and salt in a bowl.
7

Add 2-3 tablespoon hot water and knead to make a tight dough.Cover the dough and keep aside for 20 minutes.
8

Add little oil and knead the dough for 2-3 minutes. Divide the dough into small balls.
9

Roll the balls to make a 3-4 inch disc.
10

Heat oil for frying in a pan. When the oil is hot, deep fry the poori from both the sides until puffed and browned. Make all the poori in the same manner. Serve hot.with chutney