Stuffed Aaloo Poori

Servings: 3-4
Making dough time: 5 minutes.
Making stuffing time: 15-16 minutes.
Rolling time: 1-2 minutes(each).
Frying time:3-4 minutes(each batch).
Total time: 27 minutes.

This is the season of balmy winters and foggy mornings, yet my kitchen glows with warmth as I prepare rich and crispy stuffed potato fried breads. Honestly although this is the variation of the traditionally prepared Aaloo Poori, trust me when I say—it turns out to be even more delicious.

In this recipe, I chopped the potatoes into very small pieces instead of mashing them, which gave the stuffing a delightful texture. After chopping, I fried the potato bits with spices until they turned golden and flavourful. This method not only added a subtle crispness but also allowed the spices to coat each piece evenly, enhancing the taste of the filling. Once cooled, I generously stuffed this mixture into the dough and rolled it out carefully before deep frying. The result was a crispy, flaky bread with a flavourful, slightly chunky potato filling that made every bite more interesting and satisfying.

The crisp outer layer, paired with flavourful potato filling, makes it winter treat. So tempting and satisfying, you’ll find yourself making it not just for everyday meals but as a celebratory feast to cherish the season.

Its soft, flaky texture and hearty taste make it a universal favorite; loved equally by the youngest to the oldest in the family. So go ahead, try this delightful recipe and let it warm your soul as you beat the bitter cold of winter.

Ingredients:

For dough:

Atta (wheat flour): 1 cup
Maida (refined flour): 1 cup
Ghee: 2 tablespoon (for moin that is put it into dough itself).
Onion seed: half teaspoon
Carom seed: half teaspoon
Salt: half teaspoon.
Ghee/ cooking oil: for deep frying
For stuffing:
Potato: 400- 500 gm
Onion: 1 no. (Medium size)
Ginger: 2” pieces
Mint leaves: 50 gm
Mustard seed: ½ teaspoon
Cumin seed: 1 teaspoon
Fennel seed: 1 teaspoon
Green chilly: 4-5 no.
Salt: 1 teaspoon
Chilli powder: ½ teaspoon
Dry mango powder: ½ teaspoon
Kala namak (black rock salt): ½ teaspoon
Garam masala powder: ½ teaspoon
Mustard oil: 1 tablespoon

For making dough:

Take a wide vessel; pour Aatta, Maida 2 tablespoon ghee, onion seed, carom seed and salt. Mix well by rubbing between palms.
Add water in small quantity and knead them, if required, put some more water till the dough becomes soft (The dough can be made in food processor also, cover and Keep aside, to be used after 10-20 minutes.

For making stuffing:

Heat 1 tablespoon of oil in a fry pan.
Add cumin seed, fennel seed and mustard seed, when it turns brown, and add chopped green chili, ginger and onion.
Stir it, saute on low flame till changing colour. Add chopped potato and fry it on medium flame, lower the flame. Stir occasionally; Fry until it is half done, (About 5-7 minutes)
Add salt, chilli powder and turmeric powder Fry for 3-4 minutes or till they are done.
Add chopped mint leaves, dry mango powder, and Garam masala; stir fry for couple of minutes, Keep aside .Now stuffing is ready.
Divide stuffing into 8 parts and make ball.

Method:

Divide dough into parts: make big lemon size balls; roll the ball in 2-3 inch diameter circle.
Place 2 tablespoon stuffing in the centre of the circle: fold it and seal the edges, by pleating.
Fold the edges into the centre and joint properly: now press this ball slightly with the help of palm.
Again roll this ball into the wheat flour, roll this ball with the help of rolling pin gently, till the 2-3 inch dia. Now raw poori is ready.
Heat oil in a fry pan on maximum flame (to check if oil is ready or not, put a little piece of dough in the oil it should come up slowly.
Deep fry the poori on high flame: after they start to puff slowly turn over, fry till it becomes golden brown(about 3-4 minutes each batch).