Aloo ki Poori, Kala Chana Curry

A very warm wishes to all my readers and friends in this new year!

Here's starting another edition, the BM#48th edition. I am starting with my favorite theme, the Kid's Delight! As you all know, this event was started basically to help me get more ideas and new dishes to feed my kids. This theme and the event basically should be kid-approved. Of course what one kid eats, the other may not. I have this problem all the time. Not all three of them like the same dish. Most times I even go with just one of their ideas, because it's worth the efforts we take.

These recipes are going to be Holiday special. I wanted to go the easy way out, as I have been baking cakes non stop the whole of December and can't afford to bake another cake very soon. Though trust me it will be back! So I thought I might try a different breakfast and see if my kids like it.

I make pooris twice a month, sometimes during the weekday as well. So the pooris are always with Kabuli channa and just to break the monotony for me, I keep varying the channa masala. This time I thought I would use the Kala channa and was surprised that the kids all loved it. Since it was going to be my only gravy for the day, I wanted to make sure it wasn't very spicy and masala.

I have been wanting to make this Aloo Ki poori for a long time, so finally made that as well. The last time I made it, it was Aloo Batura. These spiced pooris made a great combination with the channa. I already have another version of Kala Chana, you should check that up as well!



Aloo Ki Poori

Ingredients Needed
Wheat flour - 1 cup
Boiled, mashed potatoes - 1/2 cup
Salt to taste
Ghee - 1 tsp
Roasted Cumin Powder - 1/2 tsp
Red Chili powder - 3/4 tsp
Ajwain - 1/2 tsp

How to make the Aloo Ki Poori
MW slashed potatoes for 4 mins and peel the skin. Mash well into the flour along with all the other ingredients. Slowly add water to knead to a stiff dough.
Heat a Kadai with oil for deep frying, meanwhile pinch out small balls, dust, and roll out discs. Once the oil is hot, deep fry on both sides.
Drain on a kitchen towel and serve hot with Kala chana Subzi

Kala Chana Subzi

Ingredients Needed:

Kala Chana - 1 cup
Onions - 1 medium, finely chopped
Onion paste - 1/2 cup
Tomatoes puree - 2 medium
Ginger Garlic paste - 1/2 tsp
Red chili powder - 1 tsp
Roasted Cumin Powder - 1/2 tsp
Garam Masala - 1/4 tsp
Channa Masala - 1 tsp
Salt to taste
Oil - 1 -2 tsp
Coriander leaves for garnish

How to make the Kala Chana Subzi

If you have pre-cooked chana, it's very convenient, else soak the chana overnight and pressure cook till tender.
Heat a nonstick pan with oil. Sauté the finely chopped onions till they start changing colour, then add onion paste, ginger-garlic paste. Cook on high as you keep sauting, this takes about 5 mins.
Then add the tomato puree, salt, and turmeric powder. Simmer for 5 minutes till the mix is all nicely combined.
Now add in chili powder, cumin powder, and chana masala powders. Combine everything well and again simmer for 5 mins with lid closed.
Then add in the boiled Kala channa, mix and cook in high for 2 mins. Add 1 cup of water or the same water you used for boiling the chana. Bring to boil and simmer for 5 minutes or till the gravy is thick enough.
Finally before switching off, sprinkle the garam masala and coriander leaves. cook for 1 min and remove from flame.
Serve with Aloo Ki Poori

I am also excited about getting around a roll that rocks! Check out Kati Roll with Onions and Potatoes

Recipe

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Aloo ki Poori, Kala Chana Curry

Course Main Dish – Gravies

Dish Type Poori Recipes

Author Srivalli

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