Aloo Puri has long since been a favorite dish for nearly every child I met in India. When I first visited the country and was volunteering in an orphanage, we would have Aloo Puri every Sunday Morning. I remember the children being so excited going to bed at night knowing they would wake up to yummy dish. Some would hog down the fired bread and potato gravy, while others would savor it, taking the smallest bites in an attempt to make this feeling last forever.
This is why when I first returned home to USA for a short furlough it was the first Indian dish I made for my parents. And it easily became their favorite too!
We continue the Aloo Puri tradition in our Home of Hope, enjoying this every Sunday. If you ever happen to be in our neighborhood on a Sunday morning, please stop by so we can share this tradition with you as well! In the meantime, here is an easy recipe for you to try at home, taken from https://www.vegrecipesofindia.com/aloo-poori-punjabi-aloo-poori/ :
Making Aloo sabzi
- Heat oil in a pressure cooker. Add the carom seeds and fry them for a couple of seconds. Now add the chopped onions and saute them till soften.
- Add the ginger, garlic and green chilies and saute till the raw aroma of the ginger and garlic goes away.
- Add the chopped tomatoes and saute till the tomatoes become soft and pulpy.
- Add the turmeric powder, asafoetida and red chili powder. Mix well.
- Now add the diced potatoes. Add salt and mix well.
- Add water and pressure cook the curry for 3 to 4 whistles or till the potatoes are done.
- Open the lid and simmer the curry by pressing a few cooked potatoes with the spoon on the sides of the cooker.
- This is to get a slightly thicker consistency of the gravy. The starch from the aloo 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 aloo sabzi hot with poori.
- Knead the wheat flour into a stiff dough with water and oil. Make small balls of the dough. Roll into rounds having 4 to 5 inches diameter.
- Heat oil for deep frying. Fry the pooris in oil till they get puffed and are golden brown.
- Remove them into paper napkins to remove excess oil.
- Serve the hot pooris with the aloo sabzi, along side with sliced onions and some lemon wedges.