Aligarh ki Khasta Poori with Aloo Sabji

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Aligarh ki Khasta Poori with Aloo Sabji
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Aligarh ki Khasta Poori with Aloo Sabji

Recipe by Mudita BhageriaCourse: Breads, Curry, MainCuisine: IndianDifficulty: Medium
Servings

16 to 18

servings
Prep time

30

minutes
Cooking time

20

minutes

Pooris are very popular deep fried flat breads in India. These are made in different styles. One style that is very popular and is very tasty comes from the North Indian town of Aligarh called ‘Aligarh ki Khasta Poori’ or ‘ Aligarh ki Khasta Kachori’. These go well with a spicy potato curry and a yogurt preparation called ‘Raita’ to reduce the heat. Here is my recipe for this delicious dish.

Ingredients

  • For Poori:

  • 2 cups whole wheat atta (flour)

  • 2 tbsp sooji

  • ½ cup maida (all purpose flour)

  • 1 tsp ajwain( Carom seeds)

  • 2 tbsp oil

  • 1 tsp salt (or to taste)

  • 2 cups oil for frying poori (or more if required)

  • For Aloo Sabji:

  • 3 medium aloo (potatoes)

  • 1 tsp cumin seeds

  • ½ tsp hing

  • 1 tsp amchoor powder

  • 1 tsp Kashmiri red chili powder

  • 2 tsp turmeric powder

  • 2 tsp coriander powder

  • 1 tsp green chili – finely chopped

  • 2 tsp ginger and garlic paste or chopped (optional)

  • 1 tsp cilantro – finely chopped for garnish

  • 1 lemon

  • 1 tsp black pepper – crushed

  • 1 green cardamom – crushed

  • ⅓ inch cinnamon sticks

  • 1 bay leaf

  • 2 tbsp oil

  • For Raita

  • 1 cup dahi (Plain Yogurt)

  • ⅓ cup boondi

  • ½ tsp black salt (or to taste)

  • ½ tsp salt

  • ½ tsp red chili powder

  • ½ tsp cumin powder powder- roasted and crushed

Directions

  • Take a wide bowl, add atta, suji, maida, salt, ajwain and oil. And mix everything and slowly add in water and knead to make a hard dough. Knead for 2-3 minutes.
  • Spread little oil on the dough and cover with a cloth or lid and keep aside for about  30 minutes.
  • After 30 minutes, take the dough and knead again. Divide the dough in about uniform size parts.
  • Heat oil in a frying pan (Karahi) on medium heat. Wait until hot .
  • Take a piece of dough and roll it into round flat bread 3-4 inch diameter. Should be a little thicker than a normal poori.
  • Deep fry in the oil and fry it briefly on both sides (Half fried). Transfer to a paper towel. Repeat for the rest of the pooris. 
  • Reduce heat to low. Roll fried pooris with a rolling pin and fry these again.
  • Fry until both sides are golden crispy. Repeat for the rest of the pooris.
  • Method: For Aloo Sabji
  • Wash aloo (potatoes) and cut into small pieces (about 1cm cube) and soak In the water (You do not need to peel potatoes for this curry).
  • Take a frying pan and add oil (2 tbsp), wait until hot. Add cumin seeds and hing. When the seeds crackle, add cinnamon stick, bay leaf, cardamom and black pepper . Stir and wait for about 30 seconds.
  • Add ginger – garlic paste mix and add cut potatoes, stir and add dry masalas (Red chili powder, coriander powder, turmeric powder and salt). Mix well and add 2 cups of water. 
  • Cover the lid and wait for about 10 minutes (Till potatoes become tender). 
  • Add amchoor powder. And mix
  • Take a serving spoon and crush the potatoes a little. It will make curry a little thick. 
  • Wait for a minute and garnish with chopped cilantro. Add lemon juice to taste..
  • Enjoy. 
  • Method:For Raita
  • Take a bowl and add 1cup dahi and 2 cups of water. Mix very well till it blends well.
  • Add salt, pepper and cumin seeds powder (As per taste) and boondi. Stir well. and Serve cold.
  • Serving time: Take a plate or thali, add potato curry, dahi raita and poori. 
  • You can store pooris  in an airtight container for upto two days.  

Notes

  • Serving time: Take a plate or thali, add potato curry, Dahi raita and poori. 
  • You can store pooris in an airtight container for up to two days.  
  • If you like this recipe, please check out similar recipes in https://amzn.to/3PAH9s1. (available on Amazon.
  • if you do not want to add whole dry masala for aloo sabji add garam masala 2 tsp.