A comforting and popular North Indian dish featuring hard-boiled eggs simmered in a rich, flavorful onion-tomato gravy. Perfect with roti or steamed rice for a quick and satisfying meal.
Prep10 min
Cook25 min
Servings4
Serving size: 1 serving(2 eggs and about 1 cup of curry)
293cal
15gprotein
13gcarbs
21g
Ingredients
8 pcs Eggs (large)
3 tbsp Vegetable Oil
1 tsp Cumin Seeds
2 medium Onion (finely chopped)
1.5 tbsp Ginger Garlic Paste
2 pcs Green Chilli (slit lengthwise)
3 medium Tomatoes (pureed)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chilli Powder (adjust to taste)
A quintessential Indian fried bread, Poori is a golden, puffy delight. Made from a simple whole wheat dough, it puffs up magically when fried, creating a hollow, soft, and slightly crisp bread perfect for scooping up curries like Aloo Sabzi or Chana Masala. A festive staple, this recipe guides you to make perfect, non-oily pooris every time.
A rustic and flavorful mashed potato dish from Bihar, spiced with pungent mustard oil, fresh chilies, and onions. Aloo Chokha is the perfect comfort food, traditionally served with Litti or dal-rice.
Perfectly spiced Anda Curry with puffy Poori and comforting Aloo Chokha. An energy-giving, soul-satisfying treat!
This bihari dish is perfect for dinner. With 717.27 calories and 26.73g of protein per serving, it's a nutritious choice for your meal plan.
fat
Coriander Powder
1.25 tsp Salt (or to taste)
1.5 cup Water (hot)
0.75 tsp Garam Masala
1 tsp Kasuri Methi (crushed)
3 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Eggs
Place eggs in a saucepan, cover with water, and bring to a boil. Cook for 10-12 minutes to hard-boil them.
Drain the hot water and immediately place the eggs in cold water to stop the cooking process. Once cool, peel the shells.
Using a knife, make 2-3 shallow slits on the surface of each egg. This helps them absorb the gravy flavors.
Heat 1 tablespoon of oil in a wide pan or kadai over medium heat. Add the boiled eggs and sauté for 2-3 minutes, turning gently, until they develop a light golden, slightly blistered skin. Remove from the pan and set aside.
2
Create the Curry Base (Masala)
In the same pan, add the remaining 2 tablespoons of oil. Once hot, add the cumin seeds and let them splutter for about 30 seconds.
Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown.
Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
3
Cook the Tomato Masala
Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Sauté for 30-40 seconds until fragrant, being careful not to burn the spices.
Pour in the tomato puree and add the salt. Mix well.
Increase the heat to medium and cook the masala, stirring occasionally, for 5-7 minutes. Continue cooking until the mixture thickens and you see oil separating from the sides of the pan.
4
Simmer and Finish the Curry
Pour in 1.5 cups of hot water and stir well to combine, scraping any bits from the bottom of the pan. Bring the gravy to a gentle boil.
Reduce the heat to low, cover the pan, and let the gravy simmer for 5 minutes to allow the flavors to meld.
Gently slide the pan-fried eggs into the simmering gravy.
Sprinkle the garam masala and crushed kasuri methi over the top. Stir gently to incorporate.
Cover the pan again and simmer for a final 2-3 minutes, allowing the eggs to soak up the curry.
5
Garnish and Serve
Turn off the heat. Garnish generously with fresh chopped coriander leaves.
Let the curry rest for 5 minutes before serving.
Serve hot with steamed basmati rice, jeera rice, roti, or naan.
244cal
9gprotein
47gcarbs
4gfat
Ingredients
2 cup Atta (Also known as whole wheat flour.)
2 tbsp Sooji (Fine semolina, for extra crispiness.)
0.75 tsp Salt (Adjust to taste.)
2 tsp Neutral Oil (For kneading into the dough.)
0.75 cup Lukewarm Water (Adjust as needed to form a stiff dough.)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the atta (whole wheat flour), sooji (semolina), and salt. Whisk them together to ensure even distribution.
Add 2 teaspoons of oil to the flour mixture. Using your fingertips, rub the oil into the flour until it resembles coarse breadcrumbs. This step helps in making the pooris soft.
2
Knead to a Stiff Dough
Gradually add lukewarm water, a little at a time, and start gathering the flour to form a dough.
Knead for 8-10 minutes to develop the gluten. The final dough should be firm, stiff, and smooth—tighter than a chapati dough. A stiff dough is crucial to prevent the pooris from absorbing too much oil.
3
Rest the Dough
Cover the kneaded dough with a damp cloth or a lid and let it rest for 20-30 minutes. This allows the gluten to relax, making the pooris easier to roll and softer in texture.
4
Portion and Roll the Pooris
After resting, knead the dough again for 1 minute to make it smooth.
Divide the dough into 16 equal-sized small balls. Roll each ball between your palms to make it smooth and crack-free.
Lightly grease your rolling pin and surface with a drop of oil. Avoid using dry flour for dusting, as it can burn in the hot oil and affect its quality.
Take one dough ball and roll it into an even circle about 3-4 inches in diameter and about 2-3 mm thick. Ensure the thickness is uniform for even puffing.
5
Heat the Oil for Frying
Pour about 2-3 inches of oil into a deep, heavy-bottomed pan (kadai) and heat it over a medium-high flame.
To check if the oil is ready, drop a tiny piece of dough into it. If the dough sizzles and rises to the surface immediately without browning too quickly, the oil is at the perfect temperature (around 180-190°C or 350-375°F).
6
Fry the Pooris
Gently slide one rolled poori into the hot oil. It will sink for a moment and then float to the surface.
As it floats up, use the back of a slotted spoon to gently press down on the poori. This pressure helps it to puff up completely.
Once puffed (which takes about 10-15 seconds), flip it over and fry the other side for another 10-15 seconds until it's a light golden brown.
Remove the poori with the slotted spoon, letting the excess oil drip back into the pan. Place it on a wire rack or a plate lined with paper towels to absorb any extra oil.
7
Serve Immediately
Repeat the frying process for the remaining dough balls, ensuring the oil temperature is maintained. Fry one poori at a time for best results.
Serve the pooris hot and puffy with your favorite curry, such as Aloo Sabzi, Chana Masala, or with Shrikhand for a festive meal.
2 pcs Green Chilli (Finely chopped, adjust to taste)
2 pcs Dry Red Chilli (Dry roasted and coarsely crushed)
1 tbsp Lemon Juice (Freshly squeezed)
1 inch Ginger (Finely grated or minced)
3 clove Garlic (Minced)
1 tsp Salt (Adjust to taste)
Instructions
1
Cook the Potatoes
Wash the potatoes thoroughly. Place them in a pressure cooker with enough water to cover them.
Pressure cook for 3-4 whistles or until tender. Alternatively, boil in a pot for 20-25 minutes until a fork can be inserted easily.
Once cooked, drain the water and let the potatoes cool down enough to handle. Peel the skin off.
2
Prepare the Aromatics
While the potatoes are cooking, prepare the other ingredients. Finely chop the onion, green chilies, and coriander leaves. Mince the garlic and grate the ginger.
Place a small pan (tava) on low heat. Dry roast the dry red chilies for 1-2 minutes until they become fragrant and slightly darker. Be careful not to burn them.
Let the roasted chilies cool, then crush them coarsely with your fingers or a rolling pin.
3
Mash and Combine
In a large mixing bowl, add the peeled potatoes. Mash them using a potato masher or a fork.
Aim for a coarse, slightly chunky texture. Avoid making a smooth paste.
