Poori Subzi

Name: Poori Subzi
Yield: Serves 4
Cuisine: Indian
Ingredients: 5–6 sprigs of fresh coriander/cilantro, finely chopped; 1 tsp hot chilli powder; 2 tsp ground coriander; salt, to taste; 2 tbsp rapeseed/canola oil; ¼ tsp ground turmeric; 250 g/9 oz potatoes, boiled, peeled and cubed; 250 g/9 oz/1⅔ cups wholemeal/wholewheat or multigrain flour; 1 tsp cumin seeds; 1 medium tomato, roughly chopped; ½ tsp Garam Masala (store-bought); 2 tbsp rapeseed/canola oil, plus extra for deep-frying; 60–80 ml/2–3 fl oz/4–5 tbsp water; 1 green chilli, deseeded and finely chopped; a pinch of salt; 50 g/1¾ oz/generous ⅓ cup semolina; 100 g/3½ oz/generous ⅓ cup plain yogurt; 240 ml/9 fl oz/1 cup water, plus 4 tbsp

Preparation info

Serves
4

Difficulty
Easy

Appears in

Yatra

By Rohit Ghai

Published 2025

About

This is a popular breakfast dish in India – a light, fragrant curry of spicy, softly mashed potatoes served with crusty, deep-fried bread. It’s a common preparation across the country and every region has their own recipe – this one has flavours from the north, with cumin seeds and yogurt featuring.

Ingredients

Poori

250 g/9 oz/1⅔ cups wholemeal/wholewheat or

Asia
India
Uttar Pradesh
Vegetarian
Spicy
Breakfast

Method

First, prepare the poori. Put the flour and semolina into a bowl. Add the salt, rapeseed oil and enough of the measured water to bring everything together. Knead to a stiff dough. Cover with a cloth and set aside for 15–20 minutes.

Heat the oil for the subzi in a non-stick pan over a medium heat. Add the cumin seeds and let crackle, then add the green chilli and tomato. Sauté until the