Dry Aloo Poori Recipe is a typical Maharashrian Style Breakfast Dish. Here Dry Aloo ki Sabzi is made with Boiled Potatoes and Spices and then served with hot and fluffy Poori. It is my hubby’s favorite Sunday morning Breakfast and is flavored with subtle flavors.
There are so many versions of bhaji recipe, and I find that this is one of the best option of serving Dry Bhaji with poori. This Dry Aloo Ki Sabzi can be served as a side dish with Steamed Rice and Dal Tadka as well. People like to eat this as a Breakfast, but for me, it is quite heavy to eat Aloo Poori at the start of my day, so usually I make it on weekend brunch and skip the lunch.
Poori Bhaji and this Dry Aloo Poori is my personal favorite recipes. There is one more version of Aloo Poori, which I’m going to publish very soon. Today I have served Dry Aloo Bhaji with Poori and you can serve it with Indian Chapati and Naan as well.
The main and top most ingredient which subtly flavors the whole dish is ajwain/carom seeds. it brings out the best in this potato recipe. I have served my Dry Aloo ki Bhaji with hot pooris, all puffed up and straight out from the kadai along with some chopped onions and lemon wedges. Let’s start making my Dry Aloo Poori Recipe. For complete list of ingredients and step by step instructions, please refer to recipe snippet below.
Dry Aloo Poori Recipe – Step by Step
Chop the boiled potatoes and keep aside.Heat oil in a pan and add ajwain and mustard seeds, fry for a few seconds and then saute few curry leaves along with the seeds.
Add chopped onion and green chilies and mix well. Add ginger paste, cook for a few seconds and then stir in chopped boiled potatoes. Now add red chili powder, turmeric powder, garam masala powder, dry mango powder and salt to taste. Mix well and cook for few minutes.Dry Aloo ki Sabzi is ready to serve with Fluffy Poori.
Dry Aloo Poori Recipe is a Maharashrian Style Breakfast Dish. Here Dry Aloo Bhaji is made with Boiled Potatoes and Spices and served with hot and fluffy Poori.
4 medium sized boiled potatoes
Few curry leaves
1 small onion, finely chopped
2 green chilies,finely chopped
1 teaspoon Ajwain (carom seeds)
1/2 teaspoon mustard seeds (rai)
1/2 teaspoon ginger paste or finely chopped
1/2 teaspoon red chili powder
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala powder
1/4 teaspoon dry mango powder
Fresh coriander leaves, finely chopped
1 tablespoon cooking oil
Salt to taste
Chop the boiled potatoes and keep aside. If you want you can use raw potatoes as well. Raw potatoes takes more time to cook than boiled potatoes.
Heat 1 tbsp oil in a pan and add ajwain and mustard seeds, fry for a few seconds and then saute few curry leaves along with the seeds.
Add 1 medium finely chopped onion and 2 finely chopped green chilies and mix well.
Fry the onion on low flame for a few seconds till it is translucent.
Add about 1/2 teaspoon of ginger paste. Cook for a few seconds and then stir in chopped boiled potatoes.
Now add 1/2 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon garam masala powder, 1/4 teaspoon dry mango powder and salt to taste.
Drizzle few drops of water over all on the potatoes and mix it well. Here few drops of water will help in softening the potatoes faster.
Cover the pan and reduce the flame to low. Leave to cook it for about 4-5 minutes, till the sabzi dries.
Garnish with finely chopped coriander leaves and serve with fluffy Poori, sliced onion and lemon wedges.
You can use raw potatoes if boiled potatoes are not available. Raw Potatoes takes more time in cooking than boiled potatoes.
You can have the consistency of the aloo sabzi as per your preference, however avoid making it watery or thin.
The spice powders, such as chili powder, garam masala and mango powder can be adjusted as per your liking.
In the absence of carom seeds, you can add cumin seeds, it will still taste good.