Xacuti Aloo Stuffed Poori is a fusion poori made using the popular Goan Xacuti Curry masala stuffed and deep-fried. These pooris are spicy and can be served with just pickle and curds.
We are on the X in the AtoZ Indian Pooris and with so many of my other AtoZ series showcasing Flatbread, Dosas, Biryanis, & Quick One-pot meal, I didn't spend a lot of time on what to make for X in pooris. I have made the Xacuti curry powder twice now and each time it was only a small batch that still lasted me for a while. Whenever I make a masala powder, I store it in the freezer as I may not use it soon.
So when I was making this series, I took out my Xacuti masala and made aloo stuffed pooris. This is the regular aloo masala made for parathas. I skipped the regular masala and instead used Xacuti Curry Masala Powder.
This is surely a fusion dish and I have always been so happy with my other creations like the Xacuti Potato Stuffed Paratha, Xacuti Potato Masala Dosa, Xacuti Paneer Coconut Biryani, Xacuti Masala Rice using these Xacuti Curry Powder, and Xacuti Masala Powder. I know I only have a few options left before I cover all my AtoZ series.
With this, we end our BM for this week.
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Step By Step Pictures for making Xacuti Stuffed Aloo Poori
Xacuti Aloo Stuffed Poori ~ AtoZ Indian Pooris
Ingredients
For the Outer Layer
- 2 cups Wheat Flour
- Salt to Taste
- Water as required
For the Stuffing
- 1 cup Potato boiled and mashed
- A Pinch Turmeric Powder
- 1 tsp Xacuti Curry Powder
- Salt to taste
- 2 tsp Cooking Oil
- Cooking Oil for deep frying
Instructions
For the Outer Layer
- Take the flour and salt in a bowl, knead to a stiff dough using just enough water.
For the Stuffing
- Wash and slash the potatoes. Microwave for 6 mins. Soak in water and peel the skin.
- Mash it well. Add the xacuti powder, salt, turmeric powder. Combine everything.
- Divide into small balls
For making the pooris.
- Divide the dough into equal balls.
- Dust and flatten on the sides. Place a spoonful of stuffing in the center and seal it well.
- Flatten and dust it well with flour.
- Roll out to a thin pooris 4-inch disc.
- Heat a Kadai with oil and gently slide the pooris.
- Press with the ladle for the pooris to puff.
- Cook the pooris on both sides and drain to a kitchen towel.
- Serve with pickle and curds.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#117
Vaishali says
Xacuti! Wow you have so many recipes starting with the Goan Xacuti ! Let me check the spice powder , I have never made any Xacuti dish . The pooris must have been so flavorful and hats off to you for a poori collection that you have .
Suma Gandlur says
'X' is the trickiest letter when we pick Indian themed 'A - Z' series and you have come up with such a delicious stuffing for poori.
Radha says
Awesome Srivalli. You have a collection of recipes and it is an inspiration for me. I have made similar ones in your list many times, but never posted in my blog. Thanks and keep inspiring.
Harini Rupanagudi says
Wow! I didn't realize you had so many xacuti based dishes Valli. Thanks for the ideas 🙂 These pooris must be so flavorful.