Aloo poori or Alu ki poori is a perfect breakfast or dinner recipe which tastes super delicious. They are prepared by adding mashed potatoes and few Indian spices in the Amaranth flour. We can also use the conventional wheat flour. But in North India, especially on fasting (vrat) days, they have a tradition to use Amaranth flour or Buck wheat flour or Water chestnut flour as they are gluten free. Here we are going to make aloo puri using Amaranth flour, which in tamil is a flour made from thandu keerai seeds. Generally for Navratri we invite our friends and relatives to our home to show our Golu and give them thamboolam (Haldi+kumkum+gift). We always prepare a little snack to treat our guests and this Aloo Poori would be a perfect snack for our guests!
Recipe Card for Aloo ki Puri | Potato Poori Recipe | Aloo Poori
Aloo ki Puri | Potato Poori Recipe | Aloo Poori
Equipment
- Mixing Bowl
- Pressure Cooker
- Heavy Bottomed Pan
Ingredients
- 1 Cup Amaranth flour / Rajgira ki Atta 1 Cup - 250ml
- 3 Potato medium size
- 1 tsp Salt Rock salt is used for Vrat days.
- 2 Cups Oil For Deep Frying
Instructions
- In a mixing bowl, add amaranth flour, mashed potatoes.
- Add rock salt and start mixing. The moisture in the potato itself is enough to combine the flour and knead it to a dough, but sometimes if we are not able to make a dough, we can sprinkle little water as needed to knead it to a smooth dough.
- Make small balls out of the dough. These dough balls cannot be rolled using a rolling pin because of the addition of potato. So we can just use our fingers to spread to a small poori. Take a zipper cover and place a dough ball and cover the zipper and using a flat bowl just press it to get a poori. The poori should not be too thin or too thick. If the poori is too thick, the poori will not puff up in the oil, if it is too thin, then it will have pores and not puff up in oil. So make it semi-thick
- Heat oil in a deep bottomed pan. Test the hotness of oil by dropping a small pinch of dough. If the dough raises up immediately, then the oil is ready. Drop each pressed poori gently in the oil and deep fry till they are golden brown and nicely puff up. Place the poori in a paper towel to drain excess oil
- Serve the yummy and healthy Aloo ki Poori with Aloo Masala and enjoy the dish!
Nutrition
Instructions with Step by Step Pictures:
- In a mixing bowl, add amaranth flour, mashed potatoes.
- Add rock salt and start mixing. The moisture in the potato itself is enough to combine the flour and knead it to a dough, but sometimes if we are not able to make a dough, we can sprinkle little water as needed to knead it to a smooth dough.
- Make small balls out of the dough. These dough balls cannot be rolled using a rolling pin because of the addition of potato. So we can just use our fingers to spread to a small poori. Take a zipper cover and place a dough ball and cover the zipper and using a flat bowl just press it to get a poori. The poori should not be too thin or too thick. If the poori is too thick, the poori will not puff up in the oil, if it is too thin, then it will have pores and not puff up in oil. So make it semi-thick
- Heat oil in a deep bottomed pan. Test the hotness of oil by dropping a small pinch of dough. If the dough raises up immediately, then the oil is ready. Drop each pressed poori gently in the oil and deep fry till they are golden brown and nicely puff up. Place the poori in a paper towel to drain excess oil
- Serve the yummy and healthy Aloo ki Poori with Aloo Masala and enjoy the dish!
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| Aloo ki Puri | Potato Poori Recipe | Aloo Poori |
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