Poori Sabji

December 17, 2015 Motions and Emotions 7 Comments

Poori Sabji or Poori Aloo Sabji is a popular Indian Breakfast recipe.Unlike Luchi/Maida Poori, Poori is mainly made from whole wheat flour. We (Bengalis) prepare luchi most of the time, however we also likes to have pooris in our  Sunday or Holiday Special breakfast menu. Recently, I prepared poori for our breakfast and realized I have not shared this deep fried Indian flat bread not in my blog. So without delaying I clicked some photographs of the dish :). It is really tough job to click a nice picture of Puffy poori, as it does not remain puffy till the end of photo shoot :(.

When I was making the poori I was remembering our initial days of marriage. I was not a great cook then (Now Updated Version :P) and often used to eat out during weekends and even on weekdays before going to office. Here in Bangalore you can find 'n' of restaurants or tiffin centres surrounding your place irrespective of any area. I believe the working couples survive because of these 'eat-outs'. So most of the time I used to have healthy idli whereas my better half used to have a plate of poori-aloopalya (this is South Indian version of aloo sabji). Check this delicious Poori Sabji recipe and share if you have any memories connected with it.

Poori Sabji


For Poori

Whole Wheat Flour - 11/2 cups
Salt - 1/2 teaspoon
Refined Oil - 2 tablespoon + 2 cups for deep frying

Sabji/ Aloo Sabji

Potato - 4 medium, cut into big blocks
Turmeric Powder - 1 teaspoon
Salt to taste
Guar - 1/2 teaspoon
Tomato - one medium, chopped
Ginger Paste - 11/2 teaspoon
Kasoori Methi Leaves (Dried) - 1 tablespoon
Dry Mango Powder - 1/2 teaspoon
Red Chilli Powder - 1/2 teaspoon
Cumin Powder - 1 teaspoon
Cumin Seeds - 1 teaspoon
Coriander Powder - 1/2 teaspoon
Asafoetida/Hing - 1/4 teaspoon
Green Chilli - 2


For Poori

1. Take Whole wheat flour, salt and 2 tablespoon oil in a boel and knead a dough adding required water. Dough should not be tight or very sticky.
2. Rest the dough for half an hour.
3. Now make equal size big balls from dough and roll them into circle with a diameter of 4 .5 to 5 inch.
4. Heat oil in a wok and deep fry the pooris.

For Sabji/Aloo Sabji

1. Boil the potaoes (75 to 80% cooked) with a little salt and turmeric. Keep the stock.
2. Heat oil in a pan and add cumin seeds. Next goes asafoedtida and tomatoes.
3. Add sugar to balance the acidity of tomatoes. Cook until the raw smell is gone.
4. Next add ginger paste, green chilli and fry for some more time.
5. Add dry spice powder including turmeric powder, cumin powder, red chilli powder, salt, dry mango powder and coriander powder.
6. After mixing the spices, add boiled potatoes. Mix them well and slowly add the stock and allow to boil.
7. After 5 to 8 minutes add kasoori methi leaves and switch off the gas. Serve it hot with Poori.


  1. Loveable pairing - poori and the potato gravy.

  2. Always a winner combination...

  3. I love this North Indian Style poori with this aloo sabji. has some special flavour which makes it different from out luchi torkari

  4. I love aloo puri a lot! And this looks so delicious

  5. All time favorite. Love your bhaji recipe, looks very flavorful!


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