Mumbai Style Aloo Masala 

Servings: 5-6

Ingredients:

• 600-700g potatoes (boiled & slightly mashed) 

• 2 tablespoons oil 

• 1 teaspoon mustard seeds

• 1 teaspoon cumin seeds 

• A few curry leaves 

• 1- 2 green chilli (slitted)

• 2 large onions (sliced/chopped)

• 1 teaspoon ginger-garlic paste 

• 2-3 large tomatoes (chopped) 

• 1-1 1/2 teaspoon salt (or to taste) 

• ½ teaspoon turmeric powder

• 1 teaspoon red chilli powder 

• 1 teaspoon coriander powder 

• ½-1 cup water

• Little ghee (for finishing) 

• Fresh coriander leaves 

Method:

1. Heat oil, add mustard and let them crackle.

2. Add cumin seeds and let them crackle. 

3. Add green chillies, curry leaves and onions.

4.  Sauté well and cook for 2-3 minutes. 

5. Add ginger-garlic paste. 

6. Add tomatoes, turmeric Powder, coriander powder and salt.

7. Cook until the tomato is soft. 

8. Add boiled potatoes and mix nicely. 

9. Add water, cover and cook for 5-7 minutes. 

10. Finish with a little ghee and coriander leaves.

Poori Recipe (Crispy & Puffy) 

Servings 2-3

Ingredients:

• 1 1/2 cups whole wheat flour 

• 2 tablespoons semolina  

• 1/2 teaspoon salt

• 1 teaspoon sugar

• 1/2 tablespoon ghee

• Around 3/4 to 1 cup of warm water 

• Oil (for deep frying)

Method:

1. In a bowl, mix flour, salt, sugar, semolina and ghee. Mix well.

2. Next, add water. 

3. Start with ¾ cup, then add a little at a time, kneading into a tight dough.

4. Cover and rest for 10-15 minutes.

5. Divide into small balls.

6. Roll into small discs (not too thin, not too thick).

7. Heat the oil on a medium-high flame.

8. Slide poori into hot oil and gently press with a slotted spoon.

9. It will puff up, flip and fry till golden.

10. Remove and drain on paper.