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    Home » Breakfast and Brunch » Poori Aloo Recipe - Nashta (Breakfast)

    5 from 13 votes

    Poori Aloo Recipe - Nashta (Breakfast)

    March 18, 2021 by Sarah Mir

    Jump to Recipe Print Recipe

    I am not a potato snob. I have rarely meant an incarnation I didn't like and that basic Zeera Aloo Sabzi I grew up eating is my forever favourite. That said there is nothing quite like breaking a soft piece of poori and using it to scoop up these nashtay walay Poori Aloo. The color, the texture, but most of all the smell - it just gets me. I can eat these any time of the day but let's pretend we only reserve them for weekend brunch shall we?

    Poori Aloo in a small dish, achar, cholay and chai

    Actually scratch that - I shall be honest and say I make these and the Chole that go so well with it during the week too. Just with chapati and not poori because you know - weekday. The base recipe for the two is very very similar - there are just a few minor differences. That makes it very easy to do both at the same time. They also cook in roughly the same amount of time - how perfect!

    Ingredients in this Poori Aloo Recipe

    • Onion
    • Potatoes
    • Garlic & Ginger
    • Spices - Salt, Chili Flakes, Chili Powder, Turmeric, Coriander Powder, Cumin Seeds, Nigella Seeds, Mustard Seeds, Aniseed (Saunf)
    • Achar Oil (or a few tablespoons of oil)

    How to Make Them

    Step One: Saute Onion

    Step Two: Add ginger and garlic and saute for 30 seconds

    Step Three: Add the spices then saute those for 30 seconds.

    Step Four: Add potatoes and 3 cups of water, simmer till tender, 20-25 minutes

    Step Five: Drizzle in a little achar oil (or just add in a tbsp or two of achar) and voila!

    A nashta spread with Poori Aloo, Puri Chole, Achar, Chai and two spoons

    Other Ideas for my Aloo (Potato) Lovers

    • EASY Pakistani Aloo Gosht or Meat and Potato Curry
    • Achari Aloo ki Sabzi - SUCH a flavorful vegetable dish!
    • Aloo Chana or Aloo Choley
    • Aloo Gobi Sabzi Recipe - Pakistani
    • Aloo Keema - Tips for the BEST Keema (Pakistani)

    Made this recipe? Rate it by clicking the number of stars you want to give it below! Happy Cooking and don't forget to tag me in your recreations on Instagram @flourandspiceblog

    a small bowl of poori aloo in the front, chole and chai in the back
    Print Recipe
    5 from 13 votes

    Poori Aloo - Nashtay Walay Aloo

    Course: Breakfast
    Cuisine: Indian, Pakistani
    Keyword: aloo, aaloo
    Servings: 4
    Author: Sarah Mir

    Ingredients

    • 1 onion, thinly sliced
    • ¾ tsp crushed garlic (if using paste then use 1 tsp)
    • ½ tsp grated ginger or ¾ tsp ginger paste
    • 4 potatoes roughly chopped into ½ inch pieces (roughly 3.5 cups)
    • 1-2 tbsp of Achar Oil or Achar

    Spices

    • 1 tsp salt
    • ¾ tsp chili flakes
    • ¾ tsp chili powder
    • ¾ tsp turmeric / haldi
    • ½ tsp dhania powder / coriander powder
    • ½ tsp mustard seeds
    • ½ tsp kalonji/ nigella seeds
    • ½ tsp cumin seeds
    • ½ tsp saunf (lightly crushed)

    Instructions

    • Saute the onion in a little oil on medium heat until the edges are lightly golden
    • Stir in the garlic and ginger and saute for 30 seconds
    • Now stir in the spices, saute for another 30 seconds
    • Add the potatoes into the pot along with 3 cups of water and stir well.
    • Bring the potatoes to a boil and simmer on low heat until tender.
    • Mix well pressing gently to break up the potatoes a little, then stir in the achar/oil and adjust seasoning.

    « Puri Chole - Nashta Recipe
    Easy Lemon Cake with Cream Cheese Glaze »

    Reader Interactions

    Comments

    1. Maira says

      March 19, 2021 at 11:07 am

      Thank you so much for these wonderful recipes. Is it possible for you to share how to make puris 🙈💁🏻‍♀️

      Reply
      • sarahjmir@gmail.com says

        March 27, 2021 at 11:29 am

        I will soon IA!

        Reply
    2. Madeeha Nasir says

      October 21, 2021 at 11:28 am

      This was SOOOO good!!! I also added a TBSP of fenugreek seeds. Thank you for sharing!

      Reply
      • Sarah Mir says

        November 03, 2021 at 11:39 am

        oooooh what a great idea! glad you liked it!

        Reply
    3. nina says

      January 02, 2022 at 12:16 pm

      So good!!

      Reply
      • Sarah Mir says

        January 26, 2022 at 2:04 pm

        thrilled to hear it! thank you Nina!

        Reply
    4. Maryam says

      January 08, 2022 at 1:16 pm

      These were so delicious! Thank you for the recipe!

      Reply
      • Sarah Mir says

        January 26, 2022 at 2:15 pm

        My absolute pleasure! Thank YOU for taking the time to share your comments!

        Reply
    5. Aynur says

      August 03, 2022 at 11:22 pm

      Friends, your search for the perfect Aloo recipe has ended! I made these almost exactly as written (didn’t add achaar oil) and they are absolutely delicious. Thank you Sarah!

      Reply
      • Sarah Mir says

        September 06, 2022 at 10:24 am

        thank you Aynur!!!! Glad to hear it!

        Reply

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    Hi, I'm Sarah! Welcome to Flour & Spice, the foodie world of a Pakistani origin Canadian mama of two whose busy life and love for food means practicality reigns supreme! I love baking (duh!), my readers (extra duh!), reading, coffee, singing loudly slightly off key, and aprons.

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