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II  Aloo Stuffed Poori  II


  • 1 large Potato (boiled)
  • 2 cups chapati flour (atta)
  • 3/4tsp salt
  • 1/4th tsp. asafetida powder (hing)
  • 1/3rd tsp. turmeric powder
  • 1/2tsp coriander powder
  • 1/4th tsp. red chili powder
  • 3tbsp coriander leaves (chopped)
  • 3tbsp melted ghee or oil
  • Oil foe deep frying


  • Peel and mash the boiled potato while it is still warm.
  • Combine salt, asafetida, turmeric powder, coriander powder, chili powder and chopped coriander in a large bowl, mix well.
  • Rub the potatoes and oil into the flour until the ingredients are thoroughly blended. Gradually using enough water make smooth and pliable dough.
  • Let the dough rest for atleast 1/2 an hour.
  • Knead the dough briefly. The dough should be stiff enough to roll without extra dry flour, if it has softened too much, knead in flour as necessary.
  • Make small balls of the dough and cover them with damp cloth.
  • Take one ball of dough and dip a corner of ball in melted ghee or oil, flatten and roll it out into 5 to 6 inches round. Repeat the same process to roll out all pooris.
  • Heat plenty of oil in a kadhai until very hot.
  • Put in a poori and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
  • This should take only a few seconds. Flip the poori over and cook the other side until golden brown.
  • Serve hot immediately with chutney, pickle or curd


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