Best 2 Poori Aloo Koora Recipes

Poori aloo koora is a delicious and popular dish that originated in the kitchens of Andhra Pradesh, a state in southern India. The dish consists of deep-fried flatbreads called pooris served with a spicy potato curry known as aloo koora. Poori aloo koora is a staple food in Andhra Pradesh and is often served for breakfast, lunch, or dinner. It is also a popular dish to serve during festivals and special occasions. The combination of crispy pooris and flavorful aloo koora creates a delightful meal that is sure to please everyone.

Here are our top 2 tried and tested recipes!

POORI ALOO KOORA

Poori Aloo Koora image

My mother often makes this aloo (potato) sabji to go along with pooris. It is different from any other poori sabji I have seen and everyone asks her for the secret recipe. Make plenty, because this will get eaten very fast. If you want some sourness, you can add lime juice at the end.

Provided by SUSMITA

Categories Indian Recipes

Time 50m

Yield 4

Number Of Ingredients 14

Ingredients

3 large potatoes
2 tablespoons cooking oil
2 dried red chile peppers, broken into pieces
1 teaspoon skinned split black lentils (urad dal)
1 teaspoon cumin seeds
1 teaspoon mustard seeds
2 onions, sliced thin
3 green chile peppers, chopped
1 sprig fresh curry leaves
¼ teaspoon asafoetida powder
1 cup water
salt to taste
1 tablespoon chickpea flour (besan)
1 tablespoon water

Steps:

Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Remove and discard potato skins; mash the potatoes into coarse chunks.
Heat the oil in a skillet; fry the red chile peppers, urad dal, cumin seeds, and mustard seeds in the hot oil until the seeds begin to splutter. Add the onions, green chile peppers, curry leaves, and asafoetida; continue cooking until the onions soften, but not yet beginning to brown. Stir the potatoes and 1 cup water into the mixture. Season with salt. Increase heat to high and bring the mixture to a boil; cook at a boil for 5 minutes.
Mix the chickpea flour and 1 tablespoon water together in a small bowl to make a paste; add to the skillet and stir. Continue cooking and stirring until the mixture thickens, 2 to 3 minutes. Serve hot.

Nutrition Facts : Calories 350.4 calories, Carbohydrate 64.7 g, Fat 7.8 g, Fiber 8.9 g, Protein 8.6 g, SaturatedFat 1.2 g, Sodium 27.9 mg, Sugar 8.8 g

POORI & ALOO SABZI RECIPE BY TASTY

Poori & Aloo Sabzi Recipe by Tasty image

Here's what you need: whole wheat flour, oil, water, ghee, cumin seed, large white onion, ginger, turmeric, large tomato, salt, curry powder, potato, frozen peas, water, fresh cilantro leaf

Provided by Rie McClenny

Categories Dinner

Yield 7 servings

Number Of Ingredients 15

Ingredients

4 cups whole wheat flour
1 tablespoon oil, plus more for dipping frying
1 cup water, or as needed
1 tablespoon ghee
1 teaspoon cumin seed
1 large white onion, thinly sliced
¼ teaspoon ginger, minced
½ teaspoon turmeric
1 large tomato, finely chopped
salt, to taste
1 ½ tablespoons curry powder
1 ½ lb potato, cooked and peeled
½ cup frozen peas, thawed
2 cups water
fresh cilantro leaf, for garnish

Steps:

Add the flour to a large bowl. Sprinkle the oil over the flour and mix with your hands. The mixture should feel like sand.
Add a bit of water at a time and knead into the flour. When the dough is ready, it should form a ball and not stick to your fingers.
Cover the dough with damp towel so it doesn't dry out.
Heat the oil in a deep pot until it reaches 350˚F (170˚C).
Form the dough into ping-pong size balls. Dip the balls into a small bowl of canola oil and roll them out into flat 2-inch (5 cm) circle shapes.
Immediately drop the rolled dough into the oil. Use a spider to keep the dough submerged in the oil. Once it is puffed up, turn over and cook other side. Fry until golden brown, 2-3 minutes.
ALOO: Melt the ghee in a large pot over medium heat. Once the ghee is completely melted, add the cumin seeds and toast until aromatic, 2-3 minutes.
Add the onion and ginger to the pot. Cover and cook until the onion is soft and translucent, about 5 minutes.
Add the turmeric and mix well. Add the chopped tomato and season with salt. Cover and cook until the tomato is very soft, about 10 minutes.
Add the curry powder and mix well. Add the potatoes and peas, and mix well to incorporate. Add the water, cover, and cook for 10 minutes, or until the soup thickens.
Garnish with cilantro.
Enjoy!

Nutrition Facts : Calories 398 calories, Carbohydrate 77 grams, Fat 6 grams, Fiber 11 grams, Protein 12 grams, Sugar 3 grams

Tips:

Use fresh, high-quality ingredients for the best flavor.
Soak the rice and dal overnight or for at least 4 hours before cooking.
Use a heavy-bottomed pot or Dutch oven for even cooking.
Bring the rice and dal mixture to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the rice and dal are tender.
Add the vegetables and cook for an additional 10-15 minutes, or until they are tender.
Season the dal with salt, pepper, and other spices to taste.
Serve the dal hot with rice, roti, or naan.

Conclusion:

Poori aloo koora is a delicious and satisfying dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its combination of flavors and textures, poori aloo koora is sure to be a hit with your family and friends.

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