Poori
Dear students and friends,
When I first came to India in 1987 I tried this dish called Poori (or Puri), a deep-fried Indian bread. It was usually eaten for breakfast by the local Indians, and they served it with white coconut chutney and a mild potato curry (aloo sabchi). When I first had it, I did not like it. I found it oily and it did not sit too well in my stomach… It was a strange and odd breakfast for me. I was looking for an American breakfast. LOL.
After a few years of acclimatizing in India, I got used to it and even started to like it! and now I love it… love it.
Ramesh, along with Levi and Shin, kindly made a simple how-to video for everyone to learn. I thought I’d share this recipe here for everyone to try making it at home – which is a healthier alternative to eating it outside. Ramesh is good at Indian foods.
Do give it a try and let me know how you like it!
Tsem Rinpoche
How To Make Poori
Aloo Sabchi
Ingredients:
- 3 potatoes, peeled and diced
- 4 medium size onion, finely chopped
- 1 tomato, chopped
- 3 stalks of curry leaves
- 1 tablespoon of cumin seeds/powder
- 1 tablespoon of mustard seeds
- 3 garlic, finely chopped (optional)
- 2 tablespoons turmeric powder
- 2 teaspoon curry powder
- 1 teaspoon of red chili powder
- 1 teaspoon asafoetida powder
- 5 tablespoons oil
- 2 teaspoons of salt
- 3 cups water
- coriander leaves for garnishing
Method:
- Heat the oil. Add the onion and garlic, fry them till they become soft or brown
- Add the curry leaves, cumin seeds/powder and mustard seeds. Fry until they are fragrant.
- Add in turmeric powder, curry powder, red chili powder, asafoetida powder and salt.
- Add the diced potatoes and the chopped tomatoes.
- Add water and cook the potatoes (about 20 minutes).
- Garnish with some coriander leaves.
- Serve hot with Pooris.
Coconut Chutney
Ingredients
- Fresh Coconut grated – 2 cups
- Channa Dal – 2 cups
- Green Chillies – 2 pieces
- Coconut Milk – 2 tablespoons
Tempering:
- Dried Red Chillies – 2 pieces
- Few fresh Curry Leaves (about 2 stalks)
- Oil – 1 teaspoon
- Mustard Seeds – 1 tablespoon
- Salt to taste
Method:
- Grind Coconut, Green Chillies, Channa Dal, Coconut Milk into the blender and grind them into a paste. Keep this in a bowl.
- Heat Oil in a small pan, add Mustard Seeds and allow it to splutter. Then add Curry Leaves and Dried Chillies.
- Pour this tempering over the Chutney, mix well and serve.
Poori
Ingredients:
- 2 cups of Atta Flour
- 1 cup of all purpose Wheat Flour
- 1 cup Water
- 10g Salt
- 15g Sugar
- 5g Baking Powder
Method:
- Mix the Atta flour and wheat flour in a large stainless steel bowl
- Add some water and knead the mixture into a dough.
- Make small balls of the dough.
- Roll into rounds that is about the size of a luncheon plate or smaller/ bigger size as you wish.
- Heat oil for deep frying.
- Fry the Poori in oil till they get puffed and are golden brown.
- Serve the Pooris with Aloo Sabchi and Coconut Chutney.
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Thank you for sharing this recipe, I’m sure many people will be able to add in to their new menu of their daily meals. This recipe looks simple and you do not need any special ingredients. The most important step to make a good puffy Poori is to make the dough correctly.
Although Poori is very famous and popular among the Indian breakfast, I don’t enjoying it much but your style, Poori combo serving with abloo sabchi and coconut chutney looks tempting and yummy which I will definitely try.
Thank you Rinpoche for sharing this delicious recipe. Perfect poori recipe. Poori is one of my favourite snack.Poori is an unleavened deep-fried bread, originating from the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a savory curry or Potato masala, but may also be eaten with sweet dishes.
Reading this post reminds me of my trip to Sikkim few years back when i first try these delicious bread. I love it ,eating it with potatoes curry ,it actually called aloo Sabchi after watching these video.
Wonderful ,now i can learn to cook the poori and as well as cooking aloo sabchi.
Thank you Rinpoche for sharing these yummy recipes.
Poori is an unleavened deep-fried Indian bread and commonly served at breakfast. Besides, it also can be served as a vegetarian food offered in prayer as prasadam.
Thank you Rinpoche for this great posting on how to make Poori with the meatless ingredients and also an alternative choice for Indian bread besides Roti Canai, Chapati, Tandoori and etc.
Thank you Rinpoche for sharing this nice Poori,Chutney and Aloo Sabchi recipes. I love Poori too. Sometimes i ask my parents to buy from Ananda Bhawan around Little India in Ipoh. I just ate it few days ago. Now I feel like eating it again..lol!!!
Poori and aloo for breakfast sounds like a South Indian meal. It does seem a a little heavy for breakfast to me. I wouldn’t mind it for lunch or dinner though! But it’s true the Indians have a way round making delicacies. One of my favourites used to be chola batore which is a big fried flatbread like poori with chickpeas curry. Even HHDL said he likes South Indian cuisine a lot.
It looks really yummy. Thank you Rinpoche for the sharing.
感恩仁波切的分享
感恩能够学习到如此美味素食物的制作，在这里除了佛法，还有我们每天需要的食物食谱，然而这些食物食谱也离不开佛法，因为在这里的食谱，都是提倡我们素食与不杀生
谢谢仁波切的分享，其实可以发觉很多印籍人都是素食者。这三道佳肴在印籍餐厅都可以尝到这三道美食我都很喜欢，尤其是Poori，在KL中华大会堂旁边档口可以找到，真的是很特别又好吃，大家可以试一试。
This looks absolutely delightful I would love to try make this. I love eating indian foods though sometimes my stomach does not agree with me. I am a large fan of Coconut Chutney. Always order in at mamak stores. Thank you for sharing these wonderful recipes, Rinpoche.
This is so nice and looks so delicious 🙂 Will try follow this ingredients to cook this yummy foods….haha
Thank you Rinpoche for sharing this post.
The Poori and accompanying dishes are absolutely divine! I am most fortunate and blessed to be serving in the Ladrang and I get to be the guinea pig at times.
Ramesh, Levi and Shin make us a great trio as they can cook up a storm and each has a knack for cooking. They also have their own individual culinary skill sets which makes the menu in the Ladrang rather extensive. Of course, there is the ever open attitude of learning which is important and they do pick up and absorb like sponges. But I guess the beauty in it all is their passion to want to cook for our Rinpoche which makes it all the more meritorious and blessed!
I like potatoes and curry. This look good.. will try out the recipe to make this delicious Poori. Thank you Rinpoche for sharing this recipe.
Indian food has always been Rinpoche’s favourite food, they are simple, cheap and yet delicious. A bread and a curry can made up a very good combination already.
Thank you Rinpoche for sharing this recipe, I’m sure many people will be able to add in to their new menu of their daily meals.
Thank you Rinpoche for sharing these recipe.These three types of indian foods looks very delicious,i love curry and coconut,will definitely try it when are free…
This is so kind of Rinpoche to share this recipe with us and Ramesh, Levi and Shin to guide us along the recipe. I love these vegetarian cooking recipes. I loved eating Poori when I visited india, it was so fun breaking the Poori and all the hot air comes out. I ate it at a hotel restaurant but unfortunately the curry I had together with it didn’t really compliment the Poori, but thanks to Rinpoche I can try making the Aloo Sabchi to go with it. The ingredients seem common and easy to access, not sure I can find Atta Flour though. Thanks for sharing this Recipe with us Rinpoche.
Wow,i feel hungry after watch this blog. I like to eat curry 🙂 but don’t too spicy. Thank you Rinpoche sharing this recipe and the video of making Poori , So many delicious vegetarian foods, why not we start eat more vegetables and less eat meat 🙂
I love to eat poori, it is so tasty. Now that i know Rinpoche likes poori i like it more! I cannot wait to eat my next one. Thank you Rinooche for sharing this.
這三種不同特色素食料理，对素食者而言，无行中有多了几種選择。虽然不知道味道如何，有几会应该会尝试這印度的美味佳餚。謝謝份想。
I love Puri!! Its on of my favourite indian foods! And the best thing about it is that it is vegetarian. And yet, it still tastes good. Thank you for sharing this and how to make puri Rinpoche, i am sure gonna try it some day.
I like poori too. When I went to India, that was what I ate most of the time. In Malaysia, most people eat chapati or roti chanai.
It is funny that people say a lot of ” as you can see” in videos. The video make me so hungry. But unfortunately it is spicy and I am afraid to eat it. I can’t ate spicy food… Hehe hope that there is a unstick poori
I have just finished eating dinner and a visit to this site just stirred up rumbles in my tummy. I love aloo and I think the aloo sabchi would go very well with most other dishes.
Thank you for posting this.
I tried the poori that was made my Levi the other day, I must say… delicious! And the Aloo Sabchi is fabulous. How you can eat it deliciously? place a generous amout of aloo sabchi and chutney the the center of the poori, and then roll it up. Yummy!
Thank you, Rinpoche. I like curry, coconut. I may stay away fried dough for every day.
They look yummy! I’ve tried all of the above except for the Coconut Chutney, to me it’s actually quite weird. Coconut with green chilies…a little odd but would like to try it if I have the chance. I ate my first poori when I first visit Singapore, it was a very great experience.
Thank You for sharing Rinpoche.
Thanks very much Rinpoche, Shin, Levi & Ramesh for this recipe – always LOVE chutney – all types. This coconut chutney looks yummy – will try it. Thanks again.
Wow wow wow…its a simple food but it really makes me drooling hehehe…looks so yummy and healthy. I personally love Indian food a lot, i love the spices hehehe. Thank you for sharing Rinpoche 🙂
The Aloo Sabchi looks delicious and I think it will go well with the Poori. Watching the video make me hungry and I hope to try out this recipe one of these days.
Thank you, Rinpoche, for sharing this.
Yummy! I love Indian food coz I started to eat them at a very young age. My aunt, when she was healthy can cook very yummy Indian food! Miss it so much. I still prefer chapati to poori coz I too find it a bit too oily for my liking. I found a place that sell very GOOD vegetarian mutton varuval, spicy and tasty! Love it with my chapati! I will get them for Rinpoche to try and I hope Rinpoche will like it.
Thank you Rinpoche for the various blog posts and they are always new and interesting!
Delicious. Malaysians are spoilt for choice with so many types of local food what with our multiracial preparation and cooking. And not to mention ‘imported’ food from other countries.
I love to eat poori especially when it is just fried and looks like ballon. 🙂
Yummy!
Thanks Rinpoche, Shin, Levi & Ramesh for sharing.
i like poori so much . with tarkali he he he nice .
I first tried poori some year back and liked it. Recently just found out that the restaurant in Section 17, PJ serves it too. They serve masala tea as well (but not as strongly spiced as in India, which was nicer). Thanks for sharing the recipies n video on Abloo Sabchi (looks yummy), coconut chutney n poori. Wah, makes me hungry already.
Doesn’t like the coconut chutney but the aloo sabchi and Poori looks good! 🙂
This post makes me hungry and I have already had my dinner:P Thank you for sharing the recipe for this lovely dish. I always wanted to learn how to make it but I never got around to finding the recipe. Thanks
Yum yum! I love indian food! I had aloo puri for dinner last night. Most delish!.
I love Puri drenched in generous helpings of Dhal Curry/Sambar. Makes a very satisfying vegetarian breakfast.
Watching this blog site ‘How to cook Poori’. Makes me hungry. Good to have this once a blue moon. Surely invigorating. I love the potatoes (aloo puri) with Chapati. Slim conscious. 😉 Thank you for sharing the recipe HE Tsem Tulku Rinpoche. Will try it after cooking my Kelantanese Gulai Ikan tomorrow.