breakfast · vegan · vegetarian · dairy-free
Poori with aloo sabzi
Puffed fried whole-wheat breads with a tangy, thin-gravy potato curry—the classic festive and Sunday breakfast.
- Time
- 60min
- Steps
- 5
Ingredients
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Allergens
Contains wheat.
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Shopping list
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Equipment
You'll need: Deep pot for frying.
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Method
-
1
Knead a stiff poori dough, rest 20 minutes and roll into small 10 cm circles.
-
2
For the sabzi, fry cumin, asafoetida, ginger and chilies, add tomatoes and spices and cook soft.
-
3
Add potatoes and 480 ml water, mash a few pieces and simmer 10 minutes; finish with garam masala, amchur and cilantro.
-
4
Fry pooris in 190°C (375°F) oil, pressing gently so they puff, a few seconds per side.
-
5
Serve hot together.
