(A) To make the Aaloo:
Wash the Potatoes thoroughly under running water.
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.
Heat oil in a large nonstick Skillet or Pan.
Tip in the Potatoes. Cook over medium heat until the edges are golden.
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.
(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.
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.
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.
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.
Slide a rolled out disk in the hot oil gently. When it begins to fluff up, Press it down lightly with a slotted spoon.
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.
Serve with Aaloo/Chole/Kosha Mangsho/Mutton Curry/Chicken Curry.
Happy Cooking!
