Recipe of Homemade Aaloo Morich & Kaalo Jeere’aur Loochi | Aaloo-Kaali Mirch & Kalaunji Waale Poori

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The ingredients needed to cook Aaloo Morich & Kaalo Jeere’aur Loochi | Aaloo-Kaali Mirch & Kalaunji Waale Poori:

1. Take 12 of Medium Potatoes.
2. Prepare 2 Tbsp of Black Pepper Corns (Freshly pounded/milled - keep it coarse).
3. Take 2 of Teaspoons/As per taste Salt.
4. Prepare 3-4 Tbsp of Oil (I used Canola Oil).
5. You need For of Pooris-.
6. Provide 2 Cups of Maida/All-purpose flour.
7. Get 2 Cups of Atta/Whole wheat flour.
8. Use 2 Tsp of Kalaunji/Nigella seeds.
9. You need 1 tsp of Salt.
10. Get as required of Oil For deep frying.
11. Take 1-2 Cups of Water (Lukewarm).

Steps to make Aaloo Morich & Kaalo Jeere’aur Loochi | Aaloo-Kaali Mirch & Kalaunji Waale Poori:

1. (A) To make the Aaloo: Wash the Potatoes thoroughly under running water..
2. Pressure cook with 2 cups of water on high for 3 minutes. Let the pressure release automatically. Transfer to a colander. Run cold water to cool completely. Peel the potatoes & cut into small cubes..
3. Heat oil in a large nonstick Skillet or Pan. Tip in the Potatoes. Cook over medium heat until the edges are golden..
4. Add the Salt & freshly pounded/milled Pepper. Stir gently. Cook for another 5-7 minutes to coat the Salt & Pepper well. Serve with Pooris/Paranthas..
5. (B) To make the Pooris: *Makes about 25 Pooris (6 inches each). Combine the flours, salt & Kalonji in a large bowl. Add 2 Tablespoons oil. Use your hands to mix for about 5 minutes. Should look like course crumbs/pea size crumbs..
6. Make a well in the middle of the flour mixture. Pour lukewarm water little by little. Incorporate gently making a stiff dough. Oil your hands lightly & rub it on the dough. Cover with a cling wrap until ready to cook..
7. Heat enough oil in a wok/kadhaai for deep frying. The oil should be very hot initially. Reduce heat to medium when ready to fry the Pooris. Switch between medium & high heat..
8. Divide the dough into equal lime size balls. Sprinkle very little flour if needed or apply a little oil & roll out a thin disk, about 6 inches in diameter..
9. Slide a rolled out disk in the hot oil gently. When it begins to fluff up, Press it down lightly with a slotted spoon..
10. Deep fry the Poori on medium to high heat. Turn it once. Remove & place on a plate lined with absorbent paper towels. Make all the Pooris the same way. Note: You may roll out a few disks & place them on a plate in a single layer. Fry one by one..
11. Serve with Aaloo/Chole/Kosha Mangsho/Mutton Curry/Chicken Curry..
12. Happy Cooking!.

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