Garlic Potato Stuffed Poori ~ A to Z Indian Pooris

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 the 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 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

Ingredients Needed:

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 into a stiff dough and divide it into small balls.
Divide the stuffing into equal balls.
When ready to stuff, flatten each small ball with the sides thinner and center a 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 a side dish of choice.
I serve with Green Chutney, Dal, and Curds.

Recipe

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5 from 1 vote

Garlic Potato Stuffed Poori ~ A to Z Indian Pooris

Garlic Potato Stuffed Poori or Lasun Aloo Poori is a stuffed poori with spicy potato made with garlic and spices.

Course Breakfast, Dinner

Cuisine Indian

Keyword AtoZ Puri Recipes

By Cook Method Deep Fried

Occasion Weekend Special

By Diet Kid Friendly

Dish Type Deep Fried Dishes, Indian Flatbread, Poori Recipes

Prep Time 10 minutes minutes

Cook Time 2 minutes minutes

Total Time 12 minutes minutes

Servings 5 medium size

Author Srivalli

Ingredients

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
• 1 tsp Red Chili powder
• 1 tsp Coriander Powder
• 1/2 tsp Cumin Powder
• Salt to taste
• 1/2 tsp Garam Masala
• A Pinch Turmeric Powder

Instructions

• 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.

Tried this recipe?Mention @cooking4all or tag #cooking4all!

This was part of the AtoZ series I did on Indian Pooris, for the entire collection of A to Z Indian Pooris, check the roundup.

If you are looking for different options for Indian Breakfast and feel adventurous about making it in alphabets, do see the roundup of A to Z Indian Breakfast dishes.