Скачать или смотреть Aloo Palak & Methi Poori Recipe | घर पर बनाएं टेस्टी आलू पालक मेथी पूरी | Chef Ajay Chopra

Aloo Palak & Methi Poori Recipe | घर पर बनाएं टेस्टी आलू पालक मेथी पूरी | Chef Ajay Chopra

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Learn how to make crispy and tasty Aloo Palak & Methi Poori at home! This delicious Indian breakfast or tea-time snack combines the flavors of spinach, fenugreek, and spiced mashed potatoes to create a flavorful poori that’s perfect for winter or any time of year. Follow this easy step-by-step recipe and surprise your family with homemade tasty pooris today!

Portion servings: 4-5 pax
Preparation time: 05 mins
Cooking time: 60 mins

Ingredients:

For pounded masala:
Coriander seeds ½ tbsp
Jeera 1 tsp
Saunf 1 tsp
Black pepper 10-12 pcs

Ghee 1 tbsp
Pounded masala 1 tbsp
Dry red chilli 1 pc
Hing 1 tsp
Green chilli chopped 1 tbsp
Tomato chopped 3 pcs
Salt 1 tsp
Turmeric powder ½ tsp
Red chilli powder 1 tsp
Coriander powder 1 tsp
Splash of water
Potato boiled & diced 3-4 pcs
Kasoori methi 1 tsp
Palak leaves 12-14 pcs

For kasoori methi poori:
Daliya/Lapsi ½ cup
Water as required
Wheat flour 2 cups
Salt 1 tsp
Red chilli powder ½ tsp
Turmeric powder ½ tsp
Kasoori methi 2 tbsp
Oil 2 tbsp

Method:

Step 1: Prepare the Masala
Start by dry-roasting coriander seeds, cumin, fennel, and black pepper until fragrant.
Let them cool slightly and pound into a coarse mix using a mortar and pestle or spice grinder.
Set aside.

Step 2: Make the Curry Base
Heat ghee in a heavy-bottomed pan.
Add the pounded masala and a dry red chilli. Let it crackle.
Now, add a pinch of hing and chopped green chillies.
Add chopped tomatoes and sauté till they soften.
Season with salt, turmeric, red chilli powder, and coriander powder.
Cook until the oil separates from the masala.
Splash in a little water and let it simmer gently.

Step 3: Add Potatoes
Toss in the boiled and diced potatoes.
Stir well so the potatoes soak up the masala.
Slightly mash a few pieces to make the curry naturally thick.
Crumble in some kasoori methi and add fresh palak leaves for colour and nutrition.
Stir and simmer till everything blends beautifully.

Step 4: Prep the Dough for Pooris
Take daliya and grind it coarsely in a blender.
Then soak it in just enough water to soften.
Once it's plump and fluffy, drain off excess moisture.
In a mixing bowl, add wheat flour, the soaked daliya, salt, red chilli powder, turmeric, kasoori methi, and a bit of oil.
Mix well and knead into a firm dough, adding water as needed.
Let it rest for a few minutes.

Step 5: Fry the Pooris
Pinch off small portions of the dough and roll into medium-sized pooris.
Heat oil in a kadhai and deep-fry each poori until it puffs up and turns golden and crisp.
Drain on paper towels.

Step 6: Plate and Serve
Your aloo tamatar sabji is ready – spicy, tangy, and rich with tomato and kasoori methi notes.
Pair it with hot, puffed kasoori methi pooris.

Garnish the curry with a pinch more kasoori methi or fresh coriander, and serve immediately for the best taste!


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