Poori Potato Curry

Poori is a deep fried flat indian bread without adding any leavening agent. It is a common breakfast recipe in India which is usually served with potato curry without masala in South India. In northern part of India, Puri is served as prasadam in temples.

The main ingredient in poori is wheat flour or all purpose flour ( maida) or mixture of both. This recipe along with the potato curry tastes so heavenly.

Potato curry is a very simple side dish which is seasoned mashed potato along with very less spice given by green chillies.

Poori Potato curry

Recipe:

  • Prep time – 10 mins for puri dough; 15 mins for Potato curry
  • Cooking time – 20 mins for curry and 3 mins for 1 poori
  • Serves – 3

Ingredients:

– For Poori:

  • All purpose flour – 1 cup and some for dusting
  • Salt to taste
  • Oil – 1/4 teaspoon
  • Oil for deep frying

For Potato curry:

  • Potatoes – 3 medium size ( boiled till very soft)
  • Onion – 1 medium ( thinly sliced)
  • Green chillies – 2 ( cut into halves)
  • Ground turmeric – a pinch
  • Salt to taste

For seasoning:

  • Mustard seeds – 1/2 teaspoon
  • Split black gram – 1/2 teaspoon
  • Curry leaves – 1 sprig
  • Oil – 1/2 tablespoon

Method:


– For Potato Curry:

  • While kneading the dough, boil the potatoes side by side.
  • In a pressure cooker, potatoes will take 4 to 5 whistles over medium and low heat to cook very soft.
Potatoes washed and cut for boiling
In pressure cooker
Before putting the weight on.
Sliced onion
Sauteing onion with seasoning
Adding water
Adding a pinch of ground turmeric
Slightly hand mashed potatoes
Adding potatoes in
Almost done curry
  • Peel the potatoes by setting the dough aside.
  • In a shallow pan, add oil, season the ingredients. Add the onions, green chillies. Saute well over low and medium heat.
  • When the onion is translucent, add 160 ml water to cover the onions. Let it be boiled with a pinch of ground turmeric and salt to taste ( half) by cooking it covered over medium heat.
  • After 2 mins, add the softly boiled by mashing with hands in. At this stage, the flatbread can be deep fried. Cook the curry covered for another 5 to 7 mins till the potatoes mix in the water and form a cream like consistency.
  • Serve hot with poori.


– For Poori:

  • In a bowl, add all purpose flour, salt to taste ( half), oil and enough water and make it a dough with slightly sticking in fingers. Keep it aside closed.

Note: The dough should not have more moisture as we need soft poori.

All purpose flour
Soft but not very sticky dough
Kneading and making the dough into medium size balls
About to deep fry
In the process of deep frying
Slowly flipped poori
Both sides are nicely done
Served hot
  • In a deep cooking pot or deep fryer, add enough oil for deep frying.
  • After 15 mins, knead the dough and make it into medium size balls. Dust the balls and roll them into a medium flat size flatbreads. The state of the flatbread should be moisture free to get oil free poori.
  • Once the oil is heated, put the flatbread in over high heat. Slowly flip the poori so that it form a sphere like shape. Take it out by filtering maximum into the pot itself. Place the poori in a colander with kitchen napkins underneath.

Here is my husband’s favorite recipe. Hope you liked it. Please follow my blog for updates. Your feedback and suggestions are always welcome. Happy cooking!

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2 Comments Add yours

    1. Sindhu says:

      Thank you! Please follow the blog for more recipes!

      Liked by 1 person

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