Name: Potato Pooris
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 teaspoon garam masala (see Tip); ¼ teaspoon cracked black pepper; 1 green chilli, deseeded and chopped; 1 tablespoon chopped coriander; 1 teaspoon cumin seeds; ½ teaspoon caraway seeds; ½ teaspoon ground cumin; 150 g (5 oz) strong white flour; ½ teaspoon cardamom seeds; 1 large baking potato; 2 tablespoons vegetable oil; Oil, for deep-frying; Salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

Pooris are eaten for breakfast in northern India, usually as an accompaniment to a potato-based dish. This recipe includes potato in the dough. They make an ideal accompaniment to a traditional-style thali.

Ingredients

1 large baking potato
½ teaspoon cardamom seeds
½ teaspoon

Method

Bake the potato until tender, then peel while hot and push the flesh through a sieve into a bowl. Briefly toast the cardamom, caraway and cumin seeds in a hot dry frying pan until aromatic and lightly coloured, then stir them into the potato.

Sift the flour into a bowl and stir in the ground cumin, black pepper, garam masala, chopped coriander, chilli