BREAKFAST NO.8 POORI AALOO

RECIPE SUBMITTED BY,            

LAVANYA SATISH,

ABU DHABI

 

BREAKFAST NO.8

POORI AALOO

Ingredients & Method:

For Poori:

Wheat Flour, Pinch of salt, Water.

Knead the dough and set aside. (Just for half an hour)

Add minimal water while kneading and keep it dry so that the poori will not absorb much oil.

Make poori and Fry in hot Oil

For Aaloo:

Potatoes – 4/5

Onion – 2 (sliced)

Tomato – 1 (chopped)

Green chilies – 3 (slit)

Ginger – An inch (grated)

Turmeric powder, salt, Mustard seeds, Chenna dhal – a spoon ful, Curry leaves.

Boil the potatoes with a pinch of turmeric, peel the skin, mash it and set aside.

In a pan, add one tablespoon of oil, add mustard seeds, and once it splutters add chenna dhal, curry leaves, green chilies, and a pinch of turmeric powder.

Add onions, let it turn brown, add chopped tomato, add salt and let it cook. Once the tomato nicely blends with the onion, add the mashed potatoes and little water. Mix it well. Let it for half a minute. Bring it down. Aaloo masala is ready.

Poori Aloo by Lavanya Satish