A meal of aloo puri (or aloo poori) with sweet halwa and chane is made during Ashthami (8th Day of Navaratri) or Navami (9th Day of Navaratri). Festive kids meal of fried bread, potato curry, semolina halwa, Black chickpeas dry veg, cucumber boat and chocolate banana sushi
Aloo Puri | Spicy Potato Curry with Puri | Kids Meal #2
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

A spicy and tangy aloo subzi (potato curry) which is ready in minutes served with fried puffed pooris (puris)

Course: Main Course
Cuisine: Indian
Servings: 3
Author: Nandita
Ingredients
For Aloo Sabzi (Potato Curry)
  • 2 cups Potatoes boiled and roughly chopped into big chunks
  • 2 tbsp Oil
  • 1/2 tsp Cumin seeds
  • 1 tsp Ginger paste
  • 2 Green Chilies slit and seeds removed
  • 1 cup tomato puree freshly made at home with 2-3 tomatoes
  • 1 tsp Coriander powder
  • 1 tsp Cumin powder
  • 1/2 tsp Red chili powder
  • 1/2 tsp Amchoor dried mango powder
  • 1/2 tsp Garam masala
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 2 tbsp Coriander chopped
For Puri (or poori) recipe
  • 2 cups Whole wheat flour
  • Salt to taste
  • 2 tbsp Ghee or oil
  • 1/2 cup Milk
  • Water to knead
Instructions
For Aloo Sabzi (Potato Curry)
  1. Heat Ghee (or oil) in a large pot. Add cumin seeds and let them sizzle.
  2. Now add green chilies, ginger and let them roast for half a minute and add tomato puree.

  3. Mix well and cook until the mixture leaves the sides of the pan and the tomatoes have cooked.
  4. Add coriander powder, cumin powder, amchur powder, garama masala powder, turmeric powder, red chili powder. Mix well.
  5. Now add boiled potatoes and roast till the spices coat the potatoes.

  6. Now add some water to make the gravy. Mash some of the potatoes in the gravy to thicken it.
For Puri (or poori) recipe
  1. Knead a hard dough with whole wheat, salt, ghee (or oil), milk and water. Cover and keep aside for at least ha;f an hour.

  2. Heat oil in a deep skillet or pan for deep frying the puris. Roll out small circular puris which are not very thin. Avoid using flour otherwise your oil will become mucky because of the residual flour. Use a little oil if the puri sticks while rolling.

  3. Fry these puris in hot oil so they puff up. Use the flat side of the spatula to press the puris down and puri will puff nicely. Serve hot with Aloo Sabzi.