Adaraani poori are also known as namkeen poori. These poori’s are good for health and very tasty.Perfect dish for festival season.Adaraani is a word from Bundelkhand, my native.
Category Main Dish
Region All of India
Also Called Several names (depending upon the region)
Descriptive English Name Indian bread and tomato –potatao sabji
Cooking Time 30 Min
Ingredients for Poori
• 1 Bowl besan (Gram Flour)
• 1bowl atta (wheat flour)
• 1tbsp Ajwani (Carom, Oregano)
• ½ tbsp red chilli powder
• 1/2tbsp salt
• 1tbsp oil
• Oil for deep frying
Method for preparation of poori
Mix all the above ingredients along with one tbsp oil. Knead well by adding water to make hard dough. Leave the dough for half hour. Divide the roll into lime sized balls.With the help of patta belan or poori maker press the balls in circular shapes. Deep fry poori's in hot oil for a minute.
Ingredients for Aloo tomato ki sabji
• 4 Boiled poatotes
• 1 tomato
• 2-3 finelly chopped green chillie
• Finely chopped coriander.
• 1tbps Jeera (Cumin seeds)
• 1 tbps Haldi (Tumeric powder
• 2 tbps oil
• 2 tbps Dhaniya powder (coriander powder)
• 1/2 tbsp Garam masala
Method for preparation of Aloo tomato ki sabji
Heat the frying pan. Add jeera and green chilli and let it splutter.Now add finely chopped tomato.Stir to cook.Now add chooped boiled potatoes.Stir to fry all ingredients.Now add 1 cup water and garam masala and boil for 3-4 min. Granish it with coriander leaves. Serve hot with poori.
Smart tips – These Poori are perfect for travelling,as they can be stored for one day.