Lasun Batata Poori Recipe – Spiced Coriander Fried Bread
Description
Lasun Batata Poori, a quintessential North Indian delicacy, brings together the comforting softness of potatoes and the aromatic allure of garlic and fresh coriander. These deep-fried Indian breads, enriched with a blend of spices, are a flavorful treat that pairs perfectly with chutneys or curries. The addition of mashed potatoes makes the poori soft and delectable, while spices like amchur (dry mango powder), red chili, and turmeric add layers of flavor. For those looking to experiment, starchy alternatives like colocasia or tapioca can replace potatoes, creating a new twist to this timeless recipe.
Cuisine
North Indian Recipes
Course
Main Course
Diet
Vegetarian
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Potatoes (Aloo), boiled & mashed | 1 cup |
| Whole Wheat Flour | 1 1/2 cups |
| Garlic, minced | 4 cloves |
| Coriander (Dhania) Leaves | 2 sprigs |
| Amchur (Dry Mango Powder) | 1 tablespoon |
| Red Chili Powder | 1 tablespoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Salt | To taste |
| Baking Soda | 1 teaspoon |
| Oil | For deep frying |
Preparation and Cooking Times
| Task | Time (in minutes) |
|---|---|
| Preparation Time | 15 minutes |
| Cooking Time | 20 minutes |
| Total Time | 35 minutes |
Instructions
| Step | Instructions |
|---|---|
| 1 | Begin by boiling the potatoes in a pressure cooker until tender. Once boiled, peel the potatoes and mash them thoroughly. Set aside. |
| 2 | In a mixing bowl, combine the whole wheat flour, minced garlic, chopped coriander leaves, amchur, red chili powder, turmeric powder, cumin seeds, salt, and baking soda. Mix well to distribute the spices evenly. |
| 3 | Add the mashed potatoes to the flour mixture. Gradually knead the mixture into a soft and pliable dough. Add a small amount of water if necessary. Cover the dough and let it rest for 10 minutes. |
| 4 | Heat oil in a deep-bottomed pan or kadhai over medium heat. Ensure the oil is sufficiently hot for frying by testing with a small piece of dough—it should rise to the surface immediately. |
| 5 | Divide the dough into equal-sized portions. Roll each portion into small, circular discs resembling a poori. Dust the surface with a little flour if needed to prevent sticking. |
| 6 | Gently slide one poori into the hot oil. Fry until it puffs up and turns golden brown on both sides, flipping carefully halfway through. Remove using a slotted spoon and drain on a paper towel to absorb excess oil. Repeat for the remaining dough portions. |
| 7 | Serve the Lasun Batata Poori hot and fresh with your choice of chutney or a side dish of curry. Enjoy as part of a hearty lunch or dinner. |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~220 kcal |
| Carbohydrates | ~35 g |
| Protein | ~4 g |
| Fat | ~8 g |
| Fiber | ~3 g |
| Sodium | ~210 mg |
| Potassium | ~300 mg |
Serving Suggestions
Pair this flavorful poori with a tangy tomato chutney, mint-coriander chutney, or even a rich curry like Paneer Butter Masala. Add a side of cucumber salad or yogurt for a balanced meal.
Lasun Batata Poori is not only a feast for the taste buds but also an excellent dish to serve during festive occasions or weekend family meals.
