Garlic Potato Stuffed Poori or Lasun Aloo Poori is a stuffed poori with spicy potato made with garlic and spices.
For the next alphabet in the A to Z Indian Pooris series, I had to do G and the choices were so less. I had to pick something with G, which meant Green Garlic, Gobi and Greens. Since I already have a couple of different stuffings with Gobi, and one stuffed paratha with greens, I was struggling to find a new one.
Since I had only parathas with Gobi stuffing, I could’ve easily made some pooris with it, somehow it didn’t strike me then. So this Gobi Paratha is my favorite stuffing, though I have another Gobi Stuffed Paratha. If you must know, I have another Gobi Aloo Stuffed Paratha as well. So basically I am fond of stuffed parathas.
I wasn’t about to stuff my poori with green garlic, even though I still have some stocked from what Vaishali gave. This meant I had to resort to the English word for Lasun and had the stuffing with more of garlic.
I love garlic and using more of it was actually so yummy. The stuffing did end up being spicy, so when you serve for breakfast, please make sure you serve curds with it. I had some dal made and served with green chutney as well.
It was a filling breakfast and we loved the spicy kick the pooris had! If you like stuffed pooris, then this collection will make you happy! If you must know, I consider even the masala blended in atta types as Stuffed Pooris only.
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Garlic Potato Stuffed Poori ~ A to Z Indian Pooris
For the Pooris
2 cups Wheat Flour
Salt to taste
Water to Knead
Cooking Oil for Deep frying
For the Stuffing
1 cup Potato boiled
1.5 tsp Garlic grated
Salt to taste
1 tsp Red Chili powder
1 tsp Coriander Powder
A Pinch Turmeric Powder
1/2 tsp Cumin Powder
1/2 tsp Garam Masala
Wash and slash the potatoes, microwave for 3 minutes until it becomes fork tender.
Take the boiled potato along with all the spices listed for stuffing and mix well.
Knead the wheat flour to a stiff dough and divide into small balls.
Divide the stuffing into equal balls.
When ready to stuff, flatten each small ball with the sides thinner and center little thicker.
Place the stuffing in the center and seal all over, making sure the dough covers the stuffing completely.
Heat a Kadai with oil for deep frying.
Dust the stuffed balls with flour and gently roll into 6 to 7 inch diameter of pooris.
When the oil is hot, gently slide into hot oil and gently press on the top for the pooris to come up.
Flip to the other side and cook on both sides.
Remove on to a kitchen towel and serve with side dish of choice.
I serve with Green Chutney, Dal and Curds.