It is one of the favourite dishes in India and on earth, as the spiced potato filling blends with the crispy fried delight of bread. This comfort food is enjoyed by most for breakfast or a snack, which is a constant in many Indian homes. The filling of this recipe is a mash of boiled potatoes spiced with a spice mix that may contain cumin, coriander, and garam masala. This produces an end product that is aromatic and flavourful, perfectly complementing the poori. Prepare this tasty dish by following an easy recipe for preparing an aloo poori recipe. First, prepare the dough of poori made from whole wheat flour with an ideal texture. Then roll them into small circles and fry them in hot oil till they puff up and are well-golden brown. A good poori should be crispy on the outer side and soft on the inner side. The recipe of Aloo Poori is yet another fare whose recipe is varied regionally. It may include chillies or onions added with the potato filling to give that extra kick. Serve this hot aloo poori with tangy pickles, yoghurt, and a spicy curry-elevated meal. It's not about flavours but how you share and enjoy it. Whether you've cooked many dishes or are just experimenting with aloo poori, it will surely bring joy to the table. It is a welcome delight of textures and tastes that surely earns its place on the plate of anyone craving traditional Indian food.

• 2 cups potatoes
• 2 tbsp oil
• 1 tsp ajwain
• ⅓ cup onions
• 2 tsp ginger
• 1 tsp garlic
• 1-2 green chillies
• 1 cup tomatoes
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1/2 tsp garam masala
• 1 pinch asafoetida
• 1 tsp dry mango
• 1 tsp coriander leaves
• 2 cups wheat flour

• Let's begin with aloo sabzi- the most simple potato curry, easily prepared and accompanied by puri, to make a flavour-rich comfort meal.
• First, heat two tablespoons of oil in a huge wok over medium heat.
• As soon as it is hot, add one teaspoon of carom seeds, or ajwain, to it.
• Carom seeds leave a appetizing, pungent, peppery fragrance and are well known to contribute toward digestion, making these seeds a great accompaniment to this wholesome recipe.
• Let the seeds sizzle in the oil for a few seconds, and then let the flavour of the seeds mix into the oil. Now add ⅓ cup of chopped onions, that's about one medium-sized onion.
• Now saut the onions until they are translucent and a bit golden. That should take about 3 to 4 minutes.
• The onions will give a foundation of sweetness and depth to your curry.
• Then add in 2 teaspoons finely chopped fresh ginger and one teaspoon finely chopped garlic, if you like.
• The garlic is purely optional but does add another depth of flavour.
• If you like, add 1 or 2 green chillies, chopped or slit, to give that little kick to the dish.
• Now stir everything together and cook for about a minute, allowing the ginger, garlic, and chillies to let their aromas loose.
• You'll now add one cup of chopped tomatoes. That is about two medium to large tomatoes.
• The tomatoes produce a tart-rich base for the curry.
• Stir in the tomatoes to the mixture and cook them until they soften, break down and leak out their juices.
• It should be 4 to 5 minutes as the tomatoes will create a thick sauce at that point that may coat the potatoes later on.
• Once the tomatoes have softened, add spices.
• Start with 1/2 teaspoon turmeric powder for its earthy flavour and vibrant colour.
• Then you can add one teaspoon of red chilli powder or cayenne pepper as desired.
• Add 1/2 teaspoon garam masala for a deep aromatic flavour.
• Add a pinch of asafoetida, which enhances the flavour with a subtle umami note and balances the flavour further.
• Mix all spices in the tomato-onion mix, making sure that the spice flavours are well combined.
• Add 2 cups of diced potatoes, about 350 grams, or five medium-sized peeled and cubed to bite-sized pieces. Stir the potatoes so that they are coated well with the spice-tomato mixture.
• Add 2 cups of water to the pan to cook the potatoes and develop curry gravy. Stir everything well.
• Then put a lid on the pan and let the potatoes simmer for about 15-20 minutes on low heat until they become tender and boiled.
• Check the potatoes at times and stir them to make them cook uniformly and take in all the flavours from the curry.
• Half to 1 teaspoon of dry mango powder (amchur) may be added to the cooked potatoes if you want a sour taste at the end.
• It imparts a lovely brightness to the curry and a gentle sourness that chimes in perfectly with the spices.
• Garnish the aloo sabzi with 1 to 2 tablespoons of freshly chopped coriander leaves for a fresh, herby touch.
• You can start preparing the puris while the aloo sabzi is cooking.
• In a large bowl, put 2.5 to 3 cups of whole wheat flour and one teaspoon of oil.
• Gradually add water and knead the mixture into a stiff yet pliable dough.
• The dough should not be very soft as the firmer dough helps puris to puff up when fried.
• Then punch the dough down and divide it into small balls; roll those out into small round discs that are approximately 3 to 4 inches in diameter.
• Heat oil in a deep pan for frying. When hot, slide one puri gently into the oil and fry till it puffs up and then turns golden brown on both sides; it usually takes 30-40 seconds on each side.
• Let the puris drain on paper towels to blot excess oil.
• Serve the hot, puffed puris with the tangy, spiced aloo sabzi for a truly delectable meal.
• Softer, fluffier puris are so nice with this flavourful potato curry; you can easily enjoy this comforting treat.
• One can have it with pickles, yoghurt, or your choice of chutney.