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4
Easy
By Paul Gayler
Published 2010
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.
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