Poori with Aloo Sabzi
Golden, puffed-up deep-fried breads served with a tangy, spiced potato curry. The festive Sunday breakfast of North India — impossible to eat just one.
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Start your free weekContinue with free accessMake a firm dough
Mix the flour, semolina, ½ tsp salt and oil, then add water to make a firm, smooth dough — stiffer than roti dough, so the pooris don't absorb oil. Rest for 15 minutes.
Cook the aloo sabzi
Heat the oil, sizzle the cumin, add the ginger and tomatoes and cook for 4 minutes. Add the turmeric, chili, coriander and 1 tsp salt, then the potatoes and 400ml water. Lightly mash a few potatoes and simmer for 10 minutes until the gravy thickens. Stir in the amchur.
Roll the pooris
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Fry until puffed
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make a firm dough
Mix the flour, semolina, ½ tsp salt and oil, then add water to make a firm, smooth dough — stiffer than roti dough, so the pooris don't absorb oil. Rest for 15 minutes.
Cook the aloo sabzi
Heat the oil, sizzle the cumin, add the ginger and tomatoes and cook for 4 minutes. Add the turmeric, chili, coriander and 1 tsp salt, then the potatoes and 400ml water. Lightly mash a few potatoes and simmer for 10 minutes until the gravy thickens. Stir in the amchur.
Roll the pooris
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fry until puffed
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Pooris are among the oldest Indian breads, and because they're fried in fat rather than cooked on a griddle they were traditionally considered suitable for temple offerings and festivals.
Poori with potato curry is the classic festive breakfast across North India, served at weddings, religious ceremonies and lazy Sunday mornings.
⭐ Why It's Famous
Watching a poori balloon in hot oil is one of the small joys of Indian cooking — and eating it hot is even better.
💡 Fun Fact
In Bengal, the same bread made with refined flour is called luchi and served with a dry potato dish.
North India
25.32°N, 82.97°E
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