To grind and make puree:
2 small or 1 cup Tomato chopped
½ inch Ginger
For Aloo gravy:
2 medium or 2 cups Potatoes boiled, peeled and chopped
1 ½ tablespoons Oil
½ teaspoon Cumin seeds
2 Cloves
1 ½ teaspoons Red chili powder
¼ teaspoon Turmeric powder
1 teaspoon Coriander powder
Salt to taste
1 to 1 ½ cups Water
1 Green chili slit
¼ to ½ teaspoon Garam masala
½ teaspoon Amchur powder (dried mango powder)
⅛ teaspoon Black salt (Kala namak)
1 tablespoon Cilantro or coriander leaves chopped finely
For puri recipe:
1 cup Whole wheat flour (Chapati atta)
Salt to taste
1 teaspoons Oil + more for deep frying
¼ cup + 2 tablespoons Water
First boil the potatoes in pressure cooker till soft but not mushy.
Once potatoes are cool to touch. peel them and chop into medium size pieces.
Make the smooth puree of tomato and ginger, keep it aside.
Making aloo gravy:
Heat the oil in a pan on medium heat. Once hot add cumin seeds and cloves, let cumin seeds sizzle.
Then add prepared puree.
Mix well and let it cook. If it splutters a lot then partially cover the pan.
Do stir occasionally. Cook till all the moisture evaporates and oil starts ooze out from sides.
Add red chili powder, turmeric powder, coriander powder and salt. Mix well and saute for a minute.
Add water and bring it to a boil.
Add boiled, cubed potatoes and slit green chili.
Continue cooking on medium-low heat for 8-10 minutes. If it dries out then add some more water.
Mash few of the potato pieces with back of spatula. It gives thick gravy.
Add garam masala, amchur powder and black salt. Stir well.
Lastly add chopped coriander leaves.
Making poori:
Take whole wheat atta and salt in a bowl and mix well.
Add a teaspoon of oil and mix well with your fingertips,
Now add little water at a time and start kneading the dough. It should be smooth and tight (NOT SOFT like roti or chapati dough).
Cover the dough and let it rest for 15 minutes. After resting time knead the dough once again to smooth out.
Divide the dough into 12 equal sized portions, Make smooth ball out of it.
Flatten it out between your palm and make disc. Keep those discs covered with kitchen towel, so they don’t dry out.
Now using rolling pin and rolling board, make 2-3 inch diameter circle.
Roll few pooris and keep them in a plate, also keep them covered with kitchen napkin.
Heat the oil in a pan on medium heat for deep frying.
Once hot slide one poori into hot oil. By very gentle pressing using back of slotted spatula fry them. It will help poori to puff up.
As it is puffed up and bottom side is light brown meaning no more bubbles in the oil. Then flip it.
Fry the other side until it is light golden brown in color.
Remove it from the oil using slotted spoon and place on paper towel lined plate. fry all the pooris same way.
serve warm aloo curry with hot poori.
Serve some sliced onions and lemon wedges on side.