Poori and Aloo ki Subzi

Kapoor Sanjeev, December 6, 2015

The narrow gullies of Old Delhi narrate many stories through the overwhelming variety of street food that they offer. They’ll inspire you to pull out your cameras, explore new ways, and sometimes, even get into the kitchen and recreate. While walking through the chaotic maze of by-lanes, you can never be lost. If ever you are, you’ll probably catch the whiff of steaming samosas still hissing from the hot oil or the sweet aroma of crisp jalebis that will lead your senses. Temptation is everywhere and it’s hard to resist.
The old city shares an intimate relationship with food, one that was founded during the Mughal era. Here, traditions rule and history is served sumptuously garnished with culinary secrets that have been passed down through generations.(ndtvfood)

The Hot poori and aloo curry from by lanes of Chandni chowk in Old Delhi is the best one I ever had. Having poori and aloo early in the winter foggy mornings  leaves me with a nostalgic feeling of the capital city. I tried to add ingredients to get the exact taste of the Delhi street food.

Ingredients to prepare Aloo(potato) curry

Potatos : 4 – 5
Onion: 1 Medium sized peeled and dices
Garlic : 2-3 chopped finely
Ginger : 1 Inch chopped finely
Tomato : 2-3 Chopped
Green chilli : 1-2 nos Sliced
Turmeric powder: 1 tsp
Chilli powder : 1 tsp
Garam Masala : 1/2 tsp
Ajwain : 1 tsp (carom seeds)
asafoetida: 1 pinch (hing)
Amchur : 1 tsp (Dry Mango powder)
Oil : 3 tsp
water 2-3 cups
Coriander leaves:  Few

Directions to prepare Aloo(potato) curry

In a heated pan add ajwan and fry. Add tomatos as well as onion and saute
Add Ginger Garlic and green chill and fry till the raw smell of ginger and garlic disappears
Add turmeric, Chill. Garam masala, hing and amchur and mix well
Add water and preassure cook the potatos
Once potepos are cooked mash some potetos in the curry to make a thick greavy
Garnish with corriander leaves.

Click Here for Poori recipe

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