Poori & Aloo Tamatar Sabzi

Poori & Aloo Tamatar Sabzi: The Breakfast That Feels Like a Sunday Back Home

A Breakfast That Smells Like Home

There’s something magical about waking up to the smell of hot, puffed pooris and the spicy aroma of Aloo Tamatar Sabzi bubbling in the kitchen. It’s the kind of breakfast that instantly transports Indian expats in Europe back to their childhood home. Where weekends meant laughter, stories, and this very meal served with love.

In Germany, where mornings are often quiet and quick, this comforting combo brings warmth and familiarity, a little piece of India right to your plate.

 

The Puffy Delight: Poori

What You’ll Need

  • 2 cups Whole Wheat Flour (Atta)

  • 1 tbsp Semolina (Sooji) — optional for crispiness

  • ½ tsp Salt

  • 1 tbsp Oil or Ghee (for dough)

  • Water as needed

  • Oil for deep frying

Serving Size

Serves 3–4 people

Duration

Preparation: 15 minutes
 Cooking: 15 minutes

 

Step by Step Instructions

  1. Mix the Dough: Combine atta, salt, and a little oil. Add water gradually and knead into a firm dough.

  2. Rest and Roll: Let it rest for 10 minutes. Divide into small balls and roll into medium-sized circles.

  3. Heat and Fry: Heat oil in a deep pan until hot. Fry pooris one by one, pressing gently so they puff up.

  4. Drain and Serve: Remove when golden brown and place on paper towels.

 

Tips for Puffy, Non-Greasy Pooris

  • Dough should be firm — too soft and they absorb oil.

  • Oil must be hot before frying. Drop a tiny piece of dough; if it rises immediately, it’s ready.

  • Add a spoon of sooji to the dough for extra crisp texture.

Pairing Suggestion: Pooris taste divine with Aloo Tamatar Sabzi, Chole, or even sweet Halwa for a full North Indian spread.

 

The Soulful Partner: Aloo Tamatar Sabzi

What You’ll Need

 

Serving Size

Serves 3–4 people

Duration

Preparation: 10 minutes
 Cooking: 20 minutes

 

Step by Step Instructions

  1. Temper the Spices: Heat oil or ghee, add cumin seeds and let them splutter. Add ginger paste.

  2. Cook the Masala: Add pureed tomatoes, turmeric, red chili, coriander powder, and salt. Cook till oil separates.

  3. Add Potatoes: Mix in the boiled potatoes and stir gently.

  4. Simmer: Add a little water and let it simmer for 5–7 minutes until everything blends into a rich, tangy gravy.

  5. Garnish & Serve: Top with chopped coriander and serve hot with pooris.

 

Flavor Tips to Elevate Your Sabzi

  • For a tangier taste, add a little amchur powder (dry mango powder) or squeeze fresh lemon before serving.

  • If you like it richer, cook with ghee instead of oil.

  • Add green chilies for that authentic spicy kick.

 

Nutrition Snapshot

Dish

Calories

Protein

Fat

Carbs

Poori (2 pcs)

~200 kcal

4g

10g

25g

Aloo Tamatar Sabzi

~150 kcal

3g

7g

20g

 

FAQ

Q: Can I make pooris in advance?
 They’re best served fresh and hot, but you can knead the dough a few hours ahead and fry just before serving.

Q: Can I replace potatoes in the sabzi?
 Yes! Try boiled peas or mixed veggies for variation.

Q: What’s the best oil for frying pooris?
 Use neutral oils like sunflower or canola for best results.

 

Final Thought

Poori and Aloo Tamatar Sabzi aren’t just a meal, they’re a ritual of togetherness and comfort. Every puffed poori and every spoonful of spicy sabzi carries a bit of nostalgia, warmth, and the memory of family breakfasts back in India.

For those living in Germany or across Europe, recreating that feeling is now easier than ever. With Dookan, you can find everything, from atta and spices to ghee and cooking oils. Delivered straight to your door. Because some meals aren’t just about taste, they’re about home.

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