Introduction

Namaste friends! I am Ajay Chopra.

Today I’m making one of our favorite dishes — poori aloo. But this time, in a new style! There are many ways to make aloo and poori, but today’s style is special.

This is not the usual aloo sabzi. My mom calls it "travelling aloo" because she used to make it for our trips. I added my own little twist to it.

And the poori? It’s made with palak and kasuri methi. Super crispy and full of flavor!

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Ingredients of Aloo Palak & Kasoori Methi Poori

Portion servings: 4–5 pax

Preparation time: 05 mins

Cooking time: 60 mins

For Pounded Masala:

• Coriander seeds – ½ tbsp
• Jeera (cumin) – 1 tsp
• Saunf (fennel seeds) – 1 tsp
• Black pepper – 10–12 pcs

For Aloo Palak Sabzi:

• Ghee – 1 tbsp
• Pounded masala – 1 tbsp
• Dry red chilli – 1 pc
• Hing – 1 tsp
• Green chilli (chopped) – 1 tbsp
• Tomatoes (chopped) – 3 pcs
• Salt – 1 tsp
• Turmeric powder – ½ tsp
• Red chilli powder – 1 tsp
• Coriander powder – 1 tsp
• Splash of water – as needed
• Boiled and diced potatoes – 3–4 pcs
• Kasoori methi – 1 tsp
• Palak (spinach) leaves – 12–14 pcs

For Kasoori Methi Poori:

• Daliya (cracked wheat) – ½ cup
• Water – as required
• Wheat flour – 2 cups
• Salt – 1 tsp
• Red chilli powder – ½ tsp
• Turmeric powder – ½ tsp
• Kasoori methi – 2 tbsp
• Oil – 2 tbsp (for dough)

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Instructions of Aloo Palak & Kasoori Methi Poori

Step 1: Prepare the Masala

Dry roast coriander seeds, cumin seeds, fennel seeds, and black pepper in a pan until they become fragrant.

Let them cool down a bit. Then crush them coarsely using a mortar and pestle. Do not grind to fine powder. Set aside.

 

Step 2: Make the Curry Base

Heat ghee in a heavy pan. Add the pounded masala and dry red chilli. Let them sizzle.

Now add hing and chopped green chilli. Give it a quick stir.

Add chopped tomatoes and cook them till they become soft and pulpy.

Add salt, turmeric powder, red chilli powder, and coriander powder.

Cook this masala till oil starts to separate. Splash some water and simmer lightly.

 

Step 3: Add Potatoes and Greens

Add boiled and diced potatoes into the curry base. Mix everything well so that the masala coats the potatoes nicely.

Lightly mash a few pieces of potato to give natural thickness to the curry.

Now crumble kasoori methi and add to the sabzi. Also, add spinach leaves.

Stir and cook for a few minutes until everything is blended well. Your aloo palak sabzi is ready.

 

Step 4: Prepare the Dough for Pooris

Grind the dalia slightly in a blender. Do not make it fine – keep it a bit coarse.

Soak the dalia in enough water so it becomes soft and fluffy. Drain any extra water.

In a bowl, add wheat flour, soaked dalia, salt, red chilli powder, turmeric, kasoori methi, and 2 tbsp oil.

Mix everything and knead into a firm dough. Use little water only if needed.

Let the dough rest for 10–15 minutes before rolling.

 

Step 5: Fry the Pooris

Take small balls from the dough and roll them into pooris. Keep the size medium and even.

Heat oil in a kadhai. Once the oil is hot, slide in one poori at a time.

Fry until the poori puffs up and turns golden and crispy. Repeat for all.

Place fried pooris on paper towels to remove extra oil.

 

Step 6: Plate and Serve

Serve the spicy and delicious aloo palak sabzi with hot, crisp kasoori methi pooris.

This is a perfect meal for family brunch or lunch. Add some boondi raita or sweet lassi to complete it!

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About the Recipe

This recipe is a mix of comfort and new ideas. I made a simple aloo tamatar sabzi and gave it a twist by adding palak and kasuri methi. The flavor becomes rich and homely with ghee and fresh spices.

The masala is made from roasted whole spices like jeera, coriander, black pepper, and saunf. When you crush them coarsely, they bring a lovely bite and taste to the curry. Tomatoes and basic spices like haldi and lal mirch give it the classic Indian touch.

To make it more special, I added palak and kasuri methi at the end. They give color, freshness, and that extra homely feeling. This sabzi is soft, thick, and full of taste — just like something your mom would make.

For the pooris, I wanted to try something different. Instead of the usual flour, I mixed in crushed and soaked dalia with atta. I also added kasuri methi, lal mirch, haldi, and a little oil. This made the poori more crispy, more healthy, and more flavorful.

Together, this aloo palak sabzi and kasuri methi poori make a beautiful North Indian meal. It’s easy to make, full of flavor, and perfect for family lunches or weekend breakfasts.

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Cooking Tips

Roast the dry spices only lightly — not too much, or they will burn.

Crush the spices coarsely, not into fine powder. This gives better taste in the sabzi.

Use ghee for better flavor when tempering the masala.

Make sure to cook the tomatoes well till they are fully mashed.

Add palak and kasuri methi at the end, and stir-fry only lightly.

For poori dough, don’t make it too tight. Dalia will soak water, and the dough will get firm later.

Let the dough rest for at least 10–15 minutes before rolling the pooris.

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Pairing Guide

Aloo Palak and Methi Poori go great together as a full meal.

You can serve it with plain curd or boondi raita on the side.

A glass of chilled buttermilk or sweet lassi makes it even better.

If you like something sweet, a piece of halwa or aamras also pairs well.

This combo is perfect for breakfast, brunch, or even dinner.

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Frequently Asked Questions

1. What is Aloo Palak & Methi Poori?

Aloo Palak & Methi Poori is a special dish made with spiced potato and spinach sabzi served with crispy poori made using kasuri methi and dalia.

2. Can I make Aloo Palak & Methi Poori without palak?

Yes, you can skip palak if you don’t have it. But adding palak gives it a unique flavor and extra nutrition.

3. What can I use if I don’t have kasuri methi for Aloo Palak & Methi Poori?

You can use fresh methi leaves or even make a paste from boiled methi stems. Chef Ajay shared this tip in the video.

4. Why do we use dalia in Methi Poori?

Dalia gives a nice crunch and texture to the pooris. It also helps make them crispy and flaky.

5. Can I prepare Aloo Palak sabzi in advance?

Yes, you can make the sabzi a few hours earlier. Just reheat before serving.

6. Can Aloo Palak & Methi Poori be packed for travel?

Yes, the sabzi is called "travelling aloo" because it stays good and is easy to carry for trips. Pooris also stay fresh for hours.

7. What oil should I use to fry the Methi Poori?

You can use any regular cooking oil. Just make sure it is hot enough for frying.

8. Is Aloo Palak & Methi Poori good for kids?

Yes, kids will enjoy it because it’s flavorful and soft. You can reduce the chili if making for children.

9. How long should I rest the poori dough with dalia?

Let the dough rest for 10 to 15 minutes. This helps the dalia absorb water and makes the dough perfect for rolling.

10. What is the best time to eat Aloo Palak & Methi Poori?

It’s best enjoyed as a Sunday brunch or lunch. It’s heavy, tasty, and perfect for family meals.

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