Potato Pooris

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