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Puffy pooris with aromatic aloo sabzi and a protein-packed masala omelette - pure comfort food!

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.
Serving size: 4 pooris
Prepare the Dough

A simple and comforting potato curry made with tender boiled potatoes simmered in a savory tomato and onion gravy. This classic North Indian dish is perfect with hot puris or rotis and comes together in under 30 minutes.
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A classic Indian dessert made with roasted semolina, ghee, sugar, and nuts. This warm, sweet, and aromatic pudding is often made for festivals and special occasions, ready in under 30 minutes.
Serving size: 0.75 cup

A fluffy, savory omelette packed with the vibrant flavors of India. Finely chopped onions, tomatoes, and green chilies are whisked with eggs and aromatic spices for a quick, satisfying, and protein-rich breakfast.
Serving size: 1 omelette








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Puffy pooris with aromatic aloo sabzi and a protein-packed masala omelette - pure comfort food!
This punjabi dish is perfect for lunch. With 1682.3 calories and 50.5g of protein per serving, it's a nutritious choice for your meal plan.
Knead to a Stiff Dough
Rest the Dough
Portion and Roll the Pooris
Heat the Oil for Frying
Fry the Pooris
Serve Immediately
Heat oil in a pan or kadai over medium heat. Add cumin seeds and let them splutter for about 30 seconds. Add the hing, followed by the chopped onions. Sauté the onions until they turn soft and golden brown, which should take about 5-6 minutes. Add the ginger-garlic paste and green chilies. Cook for another minute until the raw smell disappears.
Add the chopped tomatoes or puree to the pan. Cook until the tomatoes soften and oil begins to separate from the masala, about 4-5 minutes. Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for one more minute.
Add the cubed boiled potatoes to the pan. Gently mix to coat the potatoes with the masala without breaking them. Pour in the water and bring the mixture to a simmer. Cover the pan and let it cook on low heat for 5-7 minutes, allowing the potatoes to absorb the flavors. You can gently mash a few potato pieces with the back of your spoon to thicken the gravy.
Turn off the heat. Stir in the garam masala and amchur powder. Garnish with freshly chopped coriander leaves. Let the sabzi rest for a few minutes before serving.
Prepare Sugar Syrup
Roast Nuts & Sooji
Combine and Cook Halwa
Garnish and Serve
Prepare the Egg Mixture
Add Vegetables
Cook the First Omelette
Fold and Finish
Serve and Repeat