Rassedar Aloo with pooris is a popular ‘Special Sunday’ breakfast/brunch of India. Aloo poori is also an extremely popular breakfast of roadside Dhaba or stalls. You can easily get Chole Bhature and Aloo Poori with Lassi (buttermilk) on these stalls or carts in almost every corner of North India. Whenever you travel to northern India, you will find these stalls on the railway stations and also at bus stands. You don’t need to struggle to find these stalls. Almost every city of north India serves this Aloo Puri and Chole Bhature with lassi(buttermilk).
Here I am going to share the recipe of Rassedar Aloo ki Sabzi with Poori. Poori is commonly made on Ashtami pooja or Kanjak in the Navratri festival. At that time, poori is served with Kale Chana and Halva. Poori is an Indian bread that is made up of wheat flour. But here I am sharing poori with rassedar aloo. Here in this Rassedar Aloo recipe, my mom is not using Onions, ginger-garlic paste, spicy masalas. This recipe is so easy and quick that you can make it in a few minutes.
I hope you guys like and try the recipe of Rassedar Aloo with Poori.
Check out more recipes:
Rasssedar Aloo Poori Recipe
Ingredients
Ingredient for Rasseadar Aloo
- 5-6 Boiled Potato
- 1 tbsp oil
- ½ tbsp Jeera (Cumin Seeds)
- 1 tbsp Turmeric Powder
- ½ tbsp Red Chilli Powder
- ½ tbsp Dhania Powder
- Salt (as per taste)
- Kasturi Methi
- 1-2 Green Chilli
- Water (as required for curry)
Ingredients for Poori
- 200 gm Wheat Flour
- ½ tbsp Ajwain
- 2 tbsp Oil
- Water (as required for kneading)
Instructions
Instructions for Rassedar Aloo
- Peel the boiled potato and roughly cut it into small pieces.
- Heat oil in the pan.
- Now, add ½ tbsp of cumin seeds, 1 tbsp of turmeric powder, ½ tbsp of red chili powder, ½ tbsp of dhania powder, salt, kasturi methi, and 1-2 green chili in the pan. Add all spices together in this recipe.
- Then add cut boiled potato in the pan. Mix it for 2-3 minutes.
- After 2-3 minutes, Add 1½ glass of water in the pan.
- Mash some of the potatoes with the masher. Don't make a paste of potato just roughly mash it.
- Then add ½ cup of water in the pan (if required).
- Let it boil for 9-10 minutes.
- Rassedar Aloo is now ready to serve.
Instruction For Pooris
- Knead wheat flour with water, oil and make stiff dough don't forget Ajwain in the dough. Ajwan gives a delicious flavor to the pooris.
- Now, make small balls of the dough.
- Take one ball on a rolling board and roll it in the evenly. Make sure that the pooris are neither thin or thick.
- Kept aside rolled pooris in the plate.
- Now, heat oil (as required for deep frying) in the Kadai.
- Add 1 poori at a time in the hot oil Kadai. You can also check the hotness of oil by adding a drop of dough in the Kadai.
- Gently press with poni (Skimmer) and the pooris will puff it automatically. Now flip the other of the poori, once it turns golden brown that means it is now ready.
- Finally, the recipe of rassedar aloo pooris is ready to serve with favorite pickle.
How To Make Rassedar Aloo For Pooris:
Method of Making Rassedar Aloo:
- Peel the boiled potato and roughly cut it into small pieces.
- Heat oil in the pan.
- Now, add ½ tbsp of cumin seeds, 1 tbsp of turmeric powder, ½ tbsp of red chili powder, ½ tbsp of dhania powder, salt, Kasturi Methi, and 1-2 green chili in the pan. Add all spices together in this recipe.
- Then add cut boiled potato in the pan. Mix it for 2-3 minutes.
- After 2-3 minutes, Add 1½ glass of water in the pan.
- Mash some of the potatoes with the masher. Don’t make a paste of potato just roughly mash it.
- Then add ½ cup of water in the pan (if required).
- Let it boil for 9-10 minutes. Now, it’s ready to serve with pooris.
Method of making Pooris:
- Knead wheat flour with water, oil and make a stiff dough, don’t forget Ajwain (Trachyspermum Ammi) in the dough. Ajwan gives a delicious flavor to the pooris.
- Now, make small balls of the dough.
- Take one ball on a rolling board and roll it in the evenly. Make sure that the pooris are neither thin or thick.
- Kept aside rolled pooris in the plate.
- Now, heat oil (as required for deep frying) in the Kadai.
- Add 1 poori at a time in the hot oil Kadai. You can also check the hotness of oil by adding a drop of dough in the Kadai. Gently press it, to give puff in poori.
- Then flip the other side of the poori.
- When it turns golden brown from both sides that means poori is now ready.
- Rassedar Aloo and Poori is now ready to serve.
