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Photo of Gravy Aloo with Khasta Poori by GAZAL UPVEJA at BetterButter

Gravy Aloo with Khasta Poori

15 minutes
Prep Time
30 minutes
Cook Time
2 People
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ABOUT Gravy Aloo with Khasta Poori RECIPE

Perfect Punjabi Food with chilli pickle and Khatti meethi bhaji.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Punjabi
  • Pressure Cook
  • Frying
  • Main Dish

Ingredients Serving: 2

  1. Whole wheat flour- 3 cups (For poori)
  2. potatoes -3
  3. Onions- 2
  4. Tomato- 1
  5. Garlic- 4 pieces
  6. ginger - 1 inch
  7. Green chill- 1
  8. salt to taste
  9. Red chilli Powder - 1/4 tbsp
  10. turmeric powder - 1 tbsp
  11. Garam masala - 1/2 tbsp
  12. coriander powder - 1/2 tbsp
  13. Kasoori methi - 1 tbsp
  14. oil for frying
  15. Ajwain- 1/2 tbsp
  16. For Khatti Meethi bhaji- 1/2 meetha kaddu/petha
  17. Rai- 1/ tbsp
  18. sugar - 1 tbsp
  19. salt to taste
  20. chilli powder - 1/4 tbsp
  21. turmeric Powder- 1/4 tbsp


  1. Make a dough adding ajwain and a bit of salt to whole wheat flour and keep aside.
  2. Grind the onions, tomato, chilli, garlic and ginger altogether.
  3. In a cooker, add 2 tbsp oil and then add gravy and let it cook for at least 10 minutes.
  4. Add all the masala except kasoori methi and garam masala and keep stirring for 2 minutes.
  5. Add water to the masala and now add garam masala and kasoori methi and now add chopped potatoes in it and cover it with a lid and let it whistle for, at least 4 times.
  6. Now turn off the flame and keep aside .
  7. Take the ball of dough and roll like chapaties and in the mean time in a kadhai pour oil to heat.
  8. Check it by putting a garlic clove or dough ball in the oil.
  9. If moderately hot, fry the poories one by one.
  10. Now in a small cooker, put 1 tbsp oil and add rai in it and now add salt, turmeric, chilli powder and sugar to it.
  11. Add chopped kaddu in it and let it whistle until it formed in gravy style , it will take almost 4 - 5 whistles.
  12. Serve poori with khatti meethi bhai, gravy aloo and green chilli pickle.

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GAZAL UPVEJA   May-04-2016

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