Friday, October 3, 2008

Masaledaar aloo aur Kuttu ki Poori


While fasting I prefer to eat more of fruits or light food , but this particular combination is a must have during these Navratri fasts . The spicy curry along with the crunchy and exotic tasting poori not only fill your empty stomach but also bring life your deadened taste buds . This combination is prepared only during these nine days in our house and we do look forward to it . Once again the fast friendly tuber - potato is used in the curry . The gravy is made up only of spices , no onion, ginger or garlic is used in it and that is the reason we call it Masaledaar Aloo .

Kuttu ka atta or buckwheat flour is a popular substitute for the normal wheat flour. This flour is gluten-free and hence potato (once again !) is used to bind the flour together . This flour has a very different taste and the pooris are much more crunchy than the normal wheat flour pooris.
Masaledaar Aloo/Potato Curry :-

Potatoes - 2 large ones , peeled and cubed
Cumin seeds / Zeera - 1 t sp
Green chillies - 2 ( as per taste) , cut length wise
Coriander powder - 3/4 tb sp
Red chili powder - 1 t sp
Turmeric powder - 1 t sp
Garam masala powder - 1/2 t sp
Rock salt /sendha namak - as per taste ( you can use normal salt if you are not fasting )
Water - 2 cups
Oil - 2 t sp
Coriander leaves - for garnishing

Heat oil in a pressure cooker , once hot add the cumin seeds and green chillies . Stir for a couple of seconds then add the potatoes. Stir nicely to coat the potato pieces with the oil . Then add all the spices( except garam masala) and mix for a minute till it becomes fragrant. Add water and close the pressure cooker . Keep on high heat till the first whistle and then lower the heat . Switch off the flame after second whistle. Open once its cool and then add garam masala . Mash some potato to make the gravy a little thick . Bring to a boil .
Garnish with coriander leaves before serving with parathas, pooris , rice dishes.
Kuttu ki Poori :- (makes about 8 pooris)
Kuttu atta / Buckwheat flour - 1.5 cup
Potato - 2 large ones - boiled and peeled
Rock salt/ sendha namak- as per taste ( you can use normal salt if not fasting)
Warm water - if required
Oil - for deep frying

Mash the potato , add it to the buckwheat flour, add a little salt also .Knead with hands till the dough becomes soft . If required you can add a little warm water or a little more potato (You can also add some chopped green chili , coriander leaves to the dough) Once the dough is ready keep it aside for 10- 20 minutes, then form small balls by rolling in your hands . Flatten and then roll them into small circles . Since the flour is gluten free the edges may spilt , do not worry just ensure that the pooris do not break from the centre. Add one poori at a time gently into hot oil . Deep fry till it becomes little golden brown on both sides.

Serve immediately with the potato curry and curd.

These combo goes as my entry for Navaratra-Festive food event being hosted by dear LG of Tasteofmysore.

14 comments:

LG said...

yummy combo..aloo looks spicy..thanks or sending them across to my event.

Sangeeth said...

Great recipe..the puri is new to me!

SPICE OF LIFE said...

LG ..You are welcome ..I am trying to make up for my laziness during the previous events ;-)

Thanks for dropping by Sangeeth ...do try the puri sometime ..it is very different.

SPICE OF LIFE said...
This comment has been removed by the author.
Vani said...

Lot of fiber in that puri, right? SOunds like a lovely combi.

Bhawna said...

Hi r u from north ?? when i first tried my kuttu ki puri, it was really hard to for me to roll it. Thanks ur pictures making me feel like at home.
Thanks..

SPICE OF LIFE said...

Yes Vani ... this is a very good source of fibre. Also as its glycemic index is low it compliments the potato perfectly and makes sure that the blood sugar doesnot go too high after having this meal.... so many of our traditional food combos have so much scientific logic behind them :-)

SPICE OF LIFE said...

Hi Bhawna.... yes I am from North India.... I usually dust the rolling board lighty with plain kuttu atta ..that makes it easier to roll them .... but yes these are difficult ones to roll :-)

Mandira said...

i love the vrat ke aloo and kuttu paratha. I am drooling now, have to make it real soon :)

SPICE OF LIFE said...

yeah Mandira ...these are great for a change ... I love the aloo subzi so I make it frequently but kuttu puri is reserved for fasting days :-)

Illatharasi said...

New recipes for me... will try soon!

Sukanya said...

Nice combo. Had some organic buckwheat, didnt know what to do. Had tried some recipe but was a flop. Will grind it into a flour and make Kuttu ki poori. Thanks for the lovely recipe....

notyet100 said...

looks so yumm.,..how u dng,...?

SMN said...

Thats nice one..