Fit for a king and queen…
Thanks to the long weekend and some friends visiting from interstate I decided to get a little ambitious in the kitchen and whip up a rather elaborate meal. Aloo puri, a traditional North Indian breakfast which screams indulgence and decadence with every bite. This dish is definitely not for the faint hearted.
The potato curry is made in a rich tomato gravy spiced with whole spices and masalas. The puri or puffed bread is the perfect companion to go with the potato curry. This dish makes you appreciate just how diverse Indian food is, breakfast is beyond toast and eggs or cereal. It’s fair to say this breakfast dish is fit for a king or queen.
Ingredients: 18 Cooking time: 30 minutes
For the potato curry
- Four to five potatoes, boiled
- One can of tomatoes
- One onion, finely chopped
- Two pods of garlic, finely chopped
- Two green chillies, finely chopped
- 1/2 teaspoon turmeric powder
- One teaspoon cumin seeds
- One teaspoon panch poran mix
- One teaspoon amchur (dried mango powder)
- 1.5 teaspoon sugar
- One black cardamom pod
- Three to four cloves
- One tablespoon ghee
- Salt to taste
For the puri
- Two cups of flour
- 1.5 teaspoons of carom seeds
- Two tablespoons of vegetable oil
- Two tablespoons of yogurt
- Water to knead the dough
Lets start by making the dough – mix all the ingredients in a bowl and knead the dough and keep it aside for 15 to 20 minutes before rolling the puris out.
While the dough is resting let’s make the curry. Heat a tablespoon of ghee in a pan, once the ghee had melted add the onions and cook them until translucent. Now add the garlic and green chillies, followed by the whole spices including cumin seeds, cloves, panch poran mix (this includes fennel seeds, black mustard seeds, nigella seeds and fenugreek seeds) and the smashed black cardamom pod.
Once the onions are slightly carmelised add a can of crushed tomatoes and let the gravy cook for about seven to ten minutes. Now add the powdered spices including turmeric and amchur, if you cant find amchur you can also use about two tablespoons of lemon juice. Season the tomato paste with salt and sugar as required.
Now add the potatoes to the tomato gravy followed by two cups of water. Give the curry a good stir and cover the saucepan with a lid and let the gravy simmer on a low flame for about ten to twelve minutes.
While the potatoes are simmering you can roll out the puris, break the dough into small pieces and shape it into round balls. Spread a little oil on your bench or very little flour (don’t use a lot of flour as the puri will burn when you fry it) and roll out each small round to the size of a saucer.
Once you have rolled out all the puris, in a deep saucepan bring oil to a boil. Drop one puri into the oil at a time and cook for about a minute on each side. The puri should puff out and become golden. Remove and drain on a paper towel to soak up the excess oil.
There it is your breakfast/brunch inspiration fit for royalty. This long weekend my friends in Australia and India I hope you have a fantastic holiday. Don’t forget to eat, drink and celebrate, perhaps in style with aloo puri.