Poori with Aloo Sabzi
Golden, puffed-up deep-fried breads served with a tangy, spiced potato curry. The festive Sunday breakfast of North India — impossible to eat just one.
Servings
Ingredients
Nutrition
Per serving
Steps
Make a firm dough
Mix the flour, semolina, salt and oil, then add the water a little at a time to make a firm, smooth dough — stiffer than dough, so the pooris don't absorb oil. Rest for 15 minutes.
- 250g chapati flour
- 1 tbsp semolina
- 1 tbsp oil
- ¼ tsp salt
- 120ml water
✅ Done when: dough is firm, smooth and no longer sticky
Cook the potato curry
Heat the oil over medium heat and add the cumin seeds; after about 30 seconds, once they sizzle, add the ginger and tomatoes. Cook over medium-high heat for 4 minutes, stirring, until the tomatoes break down into a soft pulp. Stir in the turmeric, chili powder and ground coriander, then add the potatoes, salt and 400ml of water, squashing a few potatoes with your spoon. Simmer over medium heat for 10 minutes until the sauce thickens, then stir in the .
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 tbsp ginger
- 2 tomatoes
- ½ tsp turmeric
- 1 tsp chili powder
- 1 tsp ground coriander
- 500g potatoes
- ½ tsp salt
- 400ml water
- 1 tsp
✅ Done when: sauce coats the back of a spoon and potatoes are soft
Roll the pooris
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Fry until puffed
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make a firm dough
Mix the flour, semolina, salt and oil, then add the water a little at a time to make a firm, smooth dough — stiffer than dough, so the pooris don't absorb oil. Rest for 15 minutes.
- 250g chapati flour
- 1 tbsp semolina
- 1 tbsp oil
- ¼ tsp salt
- 120ml water
✅ Done when: dough is firm, smooth and no longer sticky
Cook the potato curry
Heat the oil over medium heat and add the cumin seeds; after about 30 seconds, once they sizzle, add the ginger and tomatoes. Cook over medium-high heat for 4 minutes, stirring, until the tomatoes break down into a soft pulp. Stir in the turmeric, chili powder and ground coriander, then add the potatoes, salt and 400ml of water, squashing a few potatoes with your spoon. Simmer over medium heat for 10 minutes until the sauce thickens, then stir in the .
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 tbsp ginger
- 2 tomatoes
- ½ tsp turmeric
- 1 tsp chili powder
- 1 tsp ground coriander
- 500g potatoes
- ½ tsp salt
- 400ml water
- 1 tsp
✅ Done when: sauce coats the back of a spoon and potatoes are soft
Roll the pooris
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fry until puffed
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Pooris are among the oldest Indian breads, and because they're fried in fat rather than cooked on a griddle they were traditionally considered suitable for temple offerings and festivals.
Poori with potato curry is the classic festive breakfast across North India, served at weddings, religious ceremonies and lazy Sunday mornings.
⭐ Why It's Famous
Watching a poori balloon in hot oil is one of the small joys of Indian cooking — and eating it hot is even better.
💡 Fun Fact
In Bengal, the same bread made with refined flour is called luchi and served with a dry potato dish.
North India
25.32°N, 82.97°E
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