Aloo Poori is a North Indian breakfast-lunch recipe. ‘Sabji’ is a spicy, aromatic and tangy potato dish. This is served with puffed up, deep fried Indian bread ‘Poori’.
Learn to make Aloo Poori | Puri Sabji | Aloo Ki Rasewali Sabzi With Puri recipe with an easy and simple video tutorial.
Hope you guys had a great past week. My last week was good and productive too. I finally finished up some important tasks which were long due, and happy about this accomplishment.
Today I have a very special recipe to share with you.
The breakfast-lunch meal I am sharing today is named as ‘Aloo Poori’, or ‘Poori Sabji’. This is a very popular breakfast-lunch recipe in Northern Part of the India.
Related: How to Make Halwa Chana Poori
I have been making this breakfast ‘aloo poori’ aka ‘poori sabji’ often lately. You can count ‘often’ since the start of 2017. But I realized that I haven’t shared it on my blog yet. So I decided to share this.
However, I was also waiting for a perfect timing to share this, such as some festival or a celebration. So I planned to share this before the New year 2020. It’s never too late to share a good recipe. Right?
This Poori Sabji would be a great breakfast dish for the whole family to start a New year.
Related: How to make Puri Bhaji
The reason why I have started making this rich breakfast often, is little A. I am happy to say that this classic combo of ;Poori Sabji; aka Aloo Poori has become the most desired weekend breakfast/lunch/dinner for my little one. Whenever I ask on the weekends about the breakfast, her answer is like this most of the times; Can I get Poori Sabji?
My reply is sometimes ‘yes’ or sometimes like this: Not this weekend, but I can cook it next weekend". And she makes sure to keep reminding me about the upcoming weekend’s Poori Sabji or Poori Bhaji breakfast I promised to her.
Related: Palak Ki Puri Recipe | Spinach Puri
Furthermore, most of the times her dedication leads me into making her favorite meal much before the weekend itself. Sometimes I feel, how much we have to learn from the children.
These children are so determined. They know exactly what they want, and they never stop working towards getting it. They just never give up.
Related: Tandoori Aloo Ka Paratha Recipe
What is Puri Sabji?
Puri Sabji is a North Indian breakfast dish where a spicy potato curry is served with piping hot deep-fried puffed up Indian bread ‘Puri’. In most North Indian home, this hearty meal is served as a weekend breakfast. However, at my home, it was served as full meals (breakfast, lunch, dinner) depending upon the time of serving.
Although if you ask me, I personally didn’t like ‘Poori Sabji’ for breakfast much, but I surely enjoyed them as lunch. Now, I love to eat this breakfast once in a while, but not every other weekend.
However, my preferred breakfast meals were all types of parathas and I must say they are still my favorite. Whenever I intend to make Indian breakfast, they come first to my mind. Be it Aloo Paratha, Rajma Tofu Paratha, or Mooli Paratha, Patta Gobi Ka Paratha, Mushroom Kale Stuffed Paratha, Pepper Onion Potato Paratha, Aloo Palak Paratha, or any other paratha. I just love all type of Parathas.
Related: How To Make Aloo Matar Dry Sabji
A similar type of breakfast to Aloo Poori is ‘Poori Bhaji’. Pooris are the same for both combinations, the only difference is in the potato-based spicy side dish. Bhaji is a dry dish and Sabji is semi-liquid.
I usually make both Bhaji and Sabji for festive dinner at my home. I also made another popular version of Indian poori which is ‘Palak Poori’ aka ‘spinach fried bread’ and planning to share ‘Poori Bhaji’, and ‘Palak Ki Poori’ soon.
The sabji recipe I am sharing today is ‘Halwai’ (confectioner or caterer) style recipe which is normally served during Indian weddings and parties. This is one of my family’s most trusted aloo sabjis.
Everyone in my family just loves this version of aloo ki sabji. This combo of hot and puffed up pooris with spicy potato sabji is the best.
Related: How To Make Aloo Gobi Sabji
What is Poori?
A basic Poori is a deep fried Indian bread made with ’atta’ aka whole wheat flour. This poori is usually served as a side-dish.
There are many versions of pooris depending upon the addition of ingredients. In this recipe I have shared the poori dough recipe made with whole wheat flour and semolina aka suji. But for those who don’t want to add suji, they can try this poori recipe I have shared earlier.
Related: Potato Onion Curry Recipe
What is Rasewali Aloo Ki Sabji?
Rasewali Aloo Ki Sabji is a spicy and tangy potato curry made with potatoes, spices, tomato, and yogurt.
Just pair it with some hot pooris and some pickle and you get a complete and satisfying meal. This makes a comfy meal during cold days.
Any type of gravy dishes go so well with this poori. My beloved curries to go with poori are:
Shahi Kaju Curry,Jaipuri Aloo Pyaaz Ki Sabzi,Besan Gatte Ki Sabzi, Malai Kofta, Rajasthani Govind Gatta Curry, Matar Paneer Curry, Haldi ki Sabji, Almond Peas Curry, Punjabi Achaari Gobi, Mughlai Navratan Korma
Aloo Poori Recipe | Puri Sabji Recipe Video | Aloo Ki Rasewali Sabzi With Puri recipe
Aloo Poori Recipe - Puri Sabji - Aloo Ki Rasewali Sabzi (Step-by-step photo instructions)
How To Make Poori Dough:
- Combine the whole wheat flour, semolina salt and add 2 tablespoons of oil and mix well.
- Knead into a stiff dough using enough water.
- Cover the dough with a damp cloth and let it rest for 30 minutes.
How To Make Poori:
- After 30 minutes, divide the dough into 2 equal portions and roll out each portion into a thin log as shown in the recipe video on this page.
- Cut each log into ½-inch pieces.
- Roll each piece into small rounds of 5-inches diameter.
- Once pooris are rolled, set them aside.
How To Deep Fry Poori:
- Heat enough oil in a pan for frying. Once hot, drop the rolled out poori/puri into the hot oil and lightly press it with a spatula so that it puffs up.
- Fry them till they turn golden brown in color from both sides.
- Transfer to a kitchen towel-lined plate. Pooris are ready.
How To Make Aloo Tamatar Ki Rasedwali Sabji:
- Heat 3 tablespoon oil in a pan on medium heat.
- Add bay leaf, dried red chilies, cloves, cinnamon stick, cumin seeds, mustard seeds, and asafetida.
- Once the seeds start to splutter, add chopped garlic, chopped ginger, and chopped green chilies.
- Let them sauté for 2 mins or until they turn golden in color.
- Add chopped onions and let them sauté for 5 mins or until translucent.
- Now add coriander powder, red chili powder, turmeric powder, and salt.
- Stir well for a minute or you see oil releasing from the sides.
- Add chopped tomatoes and stir well to combine. Cook for 2 minutes.
- Add 1/4 cup of water and cook for 5 minutes, keep stirring occasionally.
- Add crumbled potatoes and stir well.
- Add 3/4 cup of water and mix well.
- Cover the pan with a lid and cook it covered for 10 minutes on medium-low heat.
- Uncover the pan, and add whisked yogurt and cook for 5 minutes. Add more water if needed.
- Add garam masala powder, chopped coriander leaves, and kasuri methi.
- Stir well and cook for 5 more minutes.
- Remove from heat and serve hot with pooris.