Ingredients
Potato Component
• 2 Potatoes
• 1/4 cup chopped Onion
• 1/2 tsp. cumin Seeds
• 1/2 tsp. cumin powder
• 1/2 tsp. Ginger
• 1/4 tsp. Red chilli powder
• 2 tsp. Oil
• Salt to taste
• 1 tablespoon chopped Coriander leaves
• 2 tsp. chopped green chillies
Preparation
Boil and peel the potato. Mash well. Add 2 tbsps of oil in a pan and heat it. Add cumin (jeera). Add the chopped onions, capsicum, salt and fry until brown. Add chilli powder or Green chili, salt, Ginger paste and cumin powder and fry it for 2minutes. Mix well with mashed potato and put on coriander leaves.
Shape into small round balls.
Pastry Component
• 1/2 cup Wheat flour
• 1/2 cup Maida (regular flour)
• 2 tsp. Ghee / Oil
• 1/4 tsp. Salt
• Oil for deep frying
• 2 pinches Ajwain
Directions
Knead the wheat flour to light stiff dough with 2tsp ghee, ajwain, water and salt. Divide the dough into small portion. Roll each portion into a ball. Flatten it in the palm and put in a little Aloo Masala mixture.
Close up the dough, and pinch off the excess dough. Then roll out the thick poori. Deep fry in oil on both sides until fluffy and light golden brown. Serve with whole chillies, yogurt, sweet chutney or green coriander chutney.