Sunday, 17 January 2016

Alu Poori #sikandalouscuisine

250 Grams Potatoes

1 large Onion - Minced.
1 Tomatoes - Chopped Fine.
1 Teaspoon Ginger Paste.
1 Teaspoons Garlic Paste.
Curry Putta.
1 Teaspoon Rai Seeds .
1/2 Teaspoon Freshly Roasted Fennel Powder.
1/2 Teaspoon Freshly Roasted Black pepper - Powdered.
1 Heaped Teaspoon Pao Bhaji Masala ( optional )
4 Tablespoon Whipped Sour Curd
Chili Powder ( Fresh green - your choice ).

Heat mustard oil, when hot add the rai seeds . When they stop spluttering  add hing onions and curry leaves. When onions just about begin to change color add haldi  and add ginger , garlic , salt , chilies and tomatoes . Cook over low heat till oil separates. Now add curd , mix well then in go the boiled potatoes , bhuno in the masala for 5-7 minutes then add pao bhaji masala and fennel & pepper powder and gradually add the desired amount of hot water to make a gravy of your choice .

A pinch of Kasoori Methi tastes great here - in which case add when you add the potatoes to the masala .Some kitchens like to add amchoor / lemon juice for that tangy taste , which please do at the end .OR half a teaspoon of mango pickle masala tastes great too .Add fresh dhania leaves .Tweak and bring on some nice hot poris like I did !
This is my ideal Indian Breakfast / Nashta in winter

Administrator  & Owner Sikandalous Cuisine