Aloo Poori

Aloo Poori

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A classic festive breakfast pairing — light, puffed pooris served alongside a tangy, spiced potato gravy just thin enough to scoop up easily with each bite. Two simple components that come together into a comforting, satisfying meal, best made fresh and served immediately while the pooris are still warm and airy. The poori is fried in the Cumin Co. No 11 Enamel Cast Iron Kadhai for a steady, even puff, while the aloo simmers in the Cumin Co. No 9 Enamel Cast Iron Kadhai for a gently thickened gravy.

The cookware that makes it

Sarso (Mustard)
Sarso (Mustard)
5.0
No. 11 Enamel Cast Iron Kadai LITE (3.9L)
₹4,809 ₹6,699
Save 28%
BESTSELLER
Malai (White)
Malai (White)
4.8
No. 9 Enamel Cast Iron Kadai LITE (2.1L)
₹3,999 ₹6,599
Save 39%
all
all
4.9
The Pivot: BPA-Free Spatulas - Set of 3 (Set of 3)
₹749 ₹1,099
Save 32%
Sarso (Mustard)
Sarso (Mustard)
5.0
Ceramic Mini Cocottes (Set of 2)
₹2,749 ₹3,999
Save 31%

Time

Prep
20 min
Cook
40 min
Total
60 min

Ingredients

1 serving
  • 2.0

    cups whole wheat flour (atta)
  • 1.0

    tbsp semolina (rava), fine
  • 1.0

    tbsp oil, plus extra for kneading
  • 0.5

    tsp salt

  • Water, as needed

  • Oil, for deep frying
  • 4.0

    medium potatoes, boiled and cut into chunks
  • 3.0

    tbsp oil or ghee
  • 1.0

    tsp cumin (jeera) seeds
  • 0.25

    tsp asafoetida (hing)
  • 1.0

    tsp ginger, grated
  • 1.0

    green chilli, finely chopped
  • 2.0

    medium tomatoes, pureed
  • 1.0

    tsp Kashmiri red chilli powder
  • 1.0

    tsp coriander (dhaniya) powder
  • 0.25

    tsp turmeric (haldi) powder
  • 0.5

    tsp roasted cumin (jeera) powder
  • 0.25

    tsp garam masala

  • 2 – 2½ cups water, as needed

  • Salt, to taste

  • Fresh coriander, for garnish

Method

  1. In a Mixing Bowl, combine flour, semolina, and salt. Add oil and gradually add water, kneading into a firm, slightly stiff dough — stiffer than roti dough, as a soft dough won't puff well.

  2. Cover and rest the dough for 15 minutes.

  3. Divide into small equal balls. Lightly oil your rolling surface instead of dusting with flour, and roll each ball into a small, even round, about 3 – 4 inches in diameter and slightly thicker than a roti.

  4. Heat oil in the Cumin Co. No. 11 Enamel Cast Iron LITE kadai over medium heat until it shimmers. Test readiness by dropping in a small piece of dough — it should rise to the surface steadily within seconds.

  5. Gently slide a rolled poori into the hot oil. Using the Cumin Co. Silicone Spatula, press it down gently just below the oil's surface for a few seconds — this helps trap steam inside and puff it up evenly. **

  6. Once puffed, flip and fry for another 30 – 40 seconds until light golden all over.

  7. Remove with a slotted spoon and drain on a paper towel. Repeat with the remaining dough, maintaining a steady oil temperature between batches.

    ** Because the kadai's shape allows oil to pool deep at the centre, pressing the poori under the surface right after it hits the oil is what creates the puff — skip this and it stays flat.

  8. Heat oil or ghee in the Cumin Co. No. 9 Enamel Cast Iron LITE kadai over medium heat. Add cumin seeds and asafoetida, letting them sizzle.

  9. Add ginger and green chilli, sautéing for 30 seconds until fragrant.

  10. Add the tomato puree and cook for 5 – 6 minutes until it thickens slightly and the raw aroma disappears.

  11. Stir in Kashmiri chilli powder, coriander powder, and turmeric. Cook for 1 – 2 minutes to deepen the flavour.

  12. Add the boiled potato chunks, stirring gently to coat in the masala. Lightly mash a few pieces against the side of the kadai with the Cumin Co. Silicone Spatula — this helps naturally thicken the gravy.

  13. Add water gradually, adjusting to your preferred gravy consistency — thinner than a regular curry, since it's meant to be scooped up easily with poori.

  14. Season with salt and bring to a boil, then simmer for 10 – 12 minutes until the potatoes are well infused with the gravy.

  15. Stir in roasted cumin powder and garam masala, simmer for a final 2 minutes.

  16. Garnish with fresh coriander before serving alongside the hot, puffed pooris.

Serving suggestions

Serve hot together, with pickled chillies or onions served neatly in Cumin Co. Ceramic Mini Cocottes on the side.

Cumin Co. Expert Tip

Keep the poori dough stiff and the aloo gravy on the thinner side — the contrast is the whole point, a soft gravy that's too thick just sits on top of the poori instead of soaking in with each bite.

Cleaning & care guide

Allow both kadais to cool before cleaning. Strain out any used frying oil first, then wash with Cumin Co. Gleam Cream and the Cumin Co. Cleaning Scrub to keep the enamel coating glossy on both.