Aloo Curry and Poori

Ingredients

For the aloo curry

• 4 medium potatoes, peeled and cut into chunks
• 1 medium onion, chopped
• 1–2 green chillies
• 1 tsp ginger, chopped or grated
• 2–3 garlic cloves, chopped
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 8–10 curry leaves
• 1/4 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2–3/4 cup fresh tomato puree
• Salt, to taste
• 2 tbsp oil
• Water, as needed
• 2 tbsp fresh coriander, chopped

For the ajwain-kalonji poori

• 2 cups whole wheat flour
• 1/2 tsp ajwain
• 1/2 tsp kalonji
• Salt, to taste
• 1–2 tsp oil
• Water, as needed
• Oil, for deep frying

Method

1. Boil the potatoes until just cooked and tender. Drain and keep aside. Lightly break a few pieces if you want the curry to thicken a little more.

2. Heat oil in a kadhai or pan. Add mustard seeds and cumin seeds. Once they splutter, add the curry leaves, green chillies, ginger, and garlic. Sauté for a few seconds until fragrant.

3. Add the chopped onion and cook until softened.

4. Add turmeric powder, coriander powder, cumin powder, and salt. Mix well.

5. Pour in the fresh tomato puree and cook for a few minutes until it blends into the masala and the raw smell goes away.

6. Add the boiled potatoes and mix gently so they get coated well in the masala.

7. Pour in water depending on how thick or thin you want the curry. Simmer for a few minutes so the potatoes absorb the flavour and the curry comes together nicely. Lightly mash a few pieces if you want a thicker texture.

8. Once the curry is nicely cooked and lightly thickened, finish with fresh coriander.

9. In a bowl, mix the whole wheat flour with ajwain, kalonji, salt, and a little oil. Add water gradually and knead into a firm but smooth dough. Let it rest for about 15–20 minutes.

10. Divide the dough into small equal balls and roll them into small round pooris.

11. Heat oil for deep frying. Fry the pooris one at a time, gently pressing them so they puff up. Turn and fry until lightly golden. Remove and drain.

12. Serve the hot pooris with the warm aloo curry.

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Tips: Fresh tomato puree gives the curry a smoother texture and a light tang. Ajwain and kalonji add extra flavour to the pooris and make them feel a little more special. Lightly mashing a few potatoes helps make the curry more comforting and full-bodied. Tastes best when the pooris are served hot and fresh.