Indian Poori With Aloo Masala

Ingredients

For The Aloo Masala:
• 4 russet potatoes, cut into ½ inch cubes
• 2 tbsp vegetable oil / butter
• 1 teaspoon cumin seeds
• 1 teaspoon black mustard seeds
• ½ red onion, chopped
• 1 green chili, seeds removed + thinly sliced
• 1 tablespoon garlic paste (grate on a zester to make paste)
• 1 tablespoon ginger paste (grate on a zester to make paste)
• 1 teaspoon turmeric
• ½ teaspoon coriander
• ½ teaspoon chili powder
• ½ cup water
• 1 cup frozen peas

For the Poori:
• 2 cups finely ground whole wheat flour
• 1 tablespoon oil
• 1 teaspoon salt
• 1 cup water

Instructions

1. To make the Aloo Masala:
2. Bring a large pot of water to a boil then add in the potatoes and cook until they are soft. In another large pot, heat up the oil then add in the cumin and mustard seeds. Cook for about 30 seconds, until you can smell the aroma and they begin to brown. Add in the chopped onion and fry for 4-5 minutes, until translucent.
3. Add in the green chilies, garlic paste, and ginger paste and fry for another minute. Add in the turmeric, coriander powder, and chili powder and cook for two minutes. Add in the cooked potatoes and mix to fully coat all the potatoes.
4. Use a large fork or potato masher to slightly mash the potatoes, still leaving some chunks not smashed. Add in the water and frozen peas and cook for another 2-3 minutes. Set aside to cool.
5. To make the poori:
6. In a large bowl, mix together the flour, salt, and oil. Slowly add in the water, mixing with your hands, until it comes together into a soft ball of dough. Knead for about 5 minutes, until smooth. Cover and set aside for 15 minutes.
7. Meanwhile, preheat the oil in the Chefman Deep Fryer to 375 degrees Fahrenheit.
8. Separate the dough into ¼ cup balls of dough. Roll out the balls into ⅛ inch thick disks. Fry each disk for about 2 minutes per side, until puffed up and golden brown. Serve immediately with the aloo masala.

https://www.eitanbernath.com/2019/01/28/indian-poori-with-aloo-masala/