Best 2 Poori Aloo Koora Recipes

Poori aloo koora is a classic North Indian dish that is typically served for breakfast or lunch. Poori are deep-fried, puffed flatbreads made from wheat flour, while aloo koora is a curry made with potatoes, tomatoes, and spices. The dish is simple to make and can be prepared in under an hour.

This article provides recipes for both poori and aloo koora, as well as a step-by-step guide on how to assemble the dish. The recipe for poori includes detailed instructions on how to knead the dough, roll out the poori, and deep-fry them until they are golden brown and crispy. The recipe for aloo koora provides a list of all the necessary ingredients and spices, as well as instructions on how to cook the potatoes and tomatoes until they are tender and flavorful. The article also includes tips on how to serve poori aloo koora with other accompaniments, such as yogurt, chutney, and pickles.

Check out the recipes below so you can choose the best recipe for yourself!

POORI & ALOO SABZI RECIPE BY TASTY

Poori & Aloo Sabzi Recipe by Tasty image

Here's what you need: whole wheat flour, oil, water, ghee, cumin seed, large white onion, ginger, turmeric, large tomato, salt, curry powder, potato, frozen peas, water, fresh cilantro leaf

Provided by Rie McClenny

Categories Dinner

Yield 7 servings

Number Of Ingredients 15

Ingredients

4 cups whole wheat flour
1 tablespoon oil, plus more for dipping frying
1 cup water, or as needed
1 tablespoon ghee
1 teaspoon cumin seed
1 large white onion, thinly sliced
¼ teaspoon ginger, minced
½ teaspoon turmeric
1 large tomato, finely chopped
salt, to taste
1 ½ tablespoons curry powder
1 ½ lb potato, cooked and peeled
½ cup frozen peas, thawed
2 cups water
fresh cilantro leaf, for garnish

Steps:

Add the flour to a large bowl. Sprinkle the oil over the flour and mix with your hands. The mixture should feel like sand.
Add a bit of water at a time and knead into the flour. When the dough is ready, it should form a ball and not stick to your fingers.
Cover the dough with damp towel so it doesn't dry out.
Heat the oil in a deep pot until it reaches 350˚F (170˚C).
Form the dough into ping-pong size balls. Dip the balls into a small bowl of canola oil and roll them out into flat 2-inch (5 cm) circle shapes.
Immediately drop the rolled dough into the oil. Use a spider to keep the dough submerged in the oil. Once it is puffed up, turn over and cook other side. Fry until golden brown, 2-3 minutes.
ALOO: Melt the ghee in a large pot over medium heat. Once the ghee is completely melted, add the cumin seeds and toast until aromatic, 2-3 minutes.
Add the onion and ginger to the pot. Cover and cook until the onion is soft and translucent, about 5 minutes.
Add the turmeric and mix well. Add the chopped tomato and season with salt. Cover and cook until the tomato is very soft, about 10 minutes.
Add the curry powder and mix well. Add the potatoes and peas, and mix well to incorporate. Add the water, cover, and cook for 10 minutes, or until the soup thickens.
Garnish with cilantro.
Enjoy!

Nutrition Facts : Calories 398 calories, Carbohydrate 77 grams, Fat 6 grams, Fiber 11 grams, Protein 12 grams, Sugar 3 grams

POORI ALOO KOORA

Poori Aloo Koora image

My mother often makes this aloo (potato) sabji to go along with pooris. It is different from any other poori sabji I have seen and everyone asks her for the secret recipe. Make plenty, because this will get eaten very fast. If you want some sourness, you can add lime juice at the end.

Provided by SUSMITA

Categories Indian Recipes

Time 50m

Yield 4

Number Of Ingredients 14

Ingredients

3 large potatoes
2 tablespoons cooking oil
2 dried red chile peppers, broken into pieces
1 teaspoon skinned split black lentils (urad dal)
1 teaspoon cumin seeds
1 teaspoon mustard seeds
2 onions, sliced thin
3 green chile peppers, chopped
1 sprig fresh curry leaves
¼ teaspoon asafoetida powder
1 cup water
salt to taste
1 tablespoon chickpea flour (besan)
1 tablespoon water

Steps:

Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Remove and discard potato skins; mash the potatoes into coarse chunks.
Heat the oil in a skillet; fry the red chile peppers, urad dal, cumin seeds, and mustard seeds in the hot oil until the seeds begin to splutter. Add the onions, green chile peppers, curry leaves, and asafoetida; continue cooking until the onions soften, but not yet beginning to brown. Stir the potatoes and 1 cup water into the mixture. Season with salt. Increase heat to high and bring the mixture to a boil; cook at a boil for 5 minutes.
Mix the chickpea flour and 1 tablespoon water together in a small bowl to make a paste; add to the skillet and stir. Continue cooking and stirring until the mixture thickens, 2 to 3 minutes. Serve hot.

Nutrition Facts : Calories 350.4 calories, Carbohydrate 64.7 g, Fat 7.8 g, Fiber 8.9 g, Protein 8.6 g, SaturatedFat 1.2 g, Sodium 27.9 mg, Sugar 8.8 g

Tips:

Use fresh, high-quality ingredients for the best flavor.
Make sure the potatoes are cooked through before adding them to the curry.
Adjust the amount of chili powder and green chilies to your taste.
Serve the poori aloo koora immediately after it is cooked, while the pooris are still hot and crispy.

Conclusion:

Poori aloo koora is a delicious and satisfying dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. This dish is a combination of fluffy pooris, flavorful potato curry, and tangy tamarind chutney. The poori is a deep-fried flatbread that is made with wheat flour and semolina. The aloo koora is a potato curry that is made with potatoes, green peas, onions, tomatoes, and spices. The tamarind chutney is a sweet and sour sauce that is made with tamarind, jaggery, and spices. This dish is a perfect example of how simple ingredients can be combined to create a delicious and satisfying meal.