Make delicious Poori Aloo at home in under 30 minutes! This easy recipe delivers the same classic taste you love thanks to a clever hack!
I am not a potato snob. I have rarely meant an incarnation I didn't like from Aloo Gobi to Tehri.
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?
Unless you're new here you know that I believe in practicality, efficiency, and meals that make sense together. These delicious nashtay walay aloo pair PERFECTLY with this chole recipe, and this sooji ka halwa. Fabulous chai not optional.
Want to tackle it all together? There is a how to in the halwa post!
A Case for Homemade
I will be honest and say I find most halwa poori places to be slightly (or very) disappointing and incredibly aloo.
When I make this nashta spread at home I am in control of flavours and oil levels and am truly able to enjoy my nashta a lot more.
Same Same, but Different: Game Changing Ingredients
My clever friends will note these are mostly the same ingredients as the chole recipe - this is by design to make them easier to make at the same time. However, since we want them to taste different here are two ways to achieve just that
1.) Ginger Garlic Ratios: They are slightly different here, with the recipe being slightly more garlic forward.
2.) Achar/ Achar Oil: This is a clever way to add a different flavour note here than the cholay which use their own secret ingredient!
Making Ahead & Reheating:
This dish is easy enough to make ahead - I have successfully made it a day ahead and reheated stovetop, but you can also use the microwave or an oven safe dish in the oven. There are two things to remember though:
- flavours change as the dish sits so taste and adjust seasoning if needed
- the potatoes will thicken the dish so remember to add some hot water to the dish
Made this recipe? Rate it below! Happy Cooking and don't forget to tag me in your recreations on Instagram @flourandspiceblog
Poori Aloo - Nashtay Walay Aloo
Ingredients
- 1 onion, thinly sliced (100g)
- ¾ tsp crushed garlic (if using paste then use 1 tsp)
- ½ tsp grated ginger or ¾ tsp ginger paste
- 4 yellow fleshed potatoes roughly chopped into ½ inch pieces (3.5 cups or 400-420g peeled)
- 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.
Maira says
Thank you so much for these wonderful recipes. Is it possible for you to share how to make puris 🙈💁🏻♀️
sarahjmir@gmail.com says
I will soon IA!
Madeeha Nasir says
This was SOOOO good!!! I also added a TBSP of fenugreek seeds. Thank you for sharing!
Sarah Mir says
oooooh what a great idea! glad you liked it!
nina says
So good!!
Sarah Mir says
thrilled to hear it! thank you Nina!
Maryam says
These were so delicious! Thank you for the recipe!
Sarah Mir says
My absolute pleasure! Thank YOU for taking the time to share your comments!
Aynur says
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!
Sarah Mir says
thank you Aynur!!!! Glad to hear it!