Petitchef

Potato jackfruit (aloo kathal) curry with poori

Main Dish
4 servings
20 min
45 min
Very Easy

Ingredients

Number of serving: 4
Green raw Jack fruit 3 cups cut in about 2 inch pieces

Potato 4 medium chopped in big chunks

Onion 1 1/2 large finely chopped

Mustard Oil 3 tablepsoons (you can any other oil, but this gives that authentic taste)

Cumin seeds 1 teaspoon

Hing 2 pinches


Garlic paste 3/4 teaspoons

Red chilli powder 1 1/2 teaspoonor to taste

Garam masala 1 1/2 teaspoon

Water 3 - 4 cups

Salt to taste

Turmeric 1/2 teaspoon


For the Pooris:

Whole wheat flour or Atta 2 cups

Carom seeds 1/2 teaspoon

Sugar 1/4 teaspoon

Salt 1 teaspoon

Oil 1 teaspoon + for deep frying

Preparation

  • Heat 1 tablespoon of oil in a non stick pan and add 1/2 tsp cumin add the potatoes and little salt and fry it on medium heat till the potatoes get all the way cooked and light golden brown in color. Drain on a paper towel.
  • Add the remaining oil in the pan, with hing, cumin and bay leaf, let the cumin splutter. Add in the onion, turmeric and salt and cook for 2-3 minutes.
  • Add in the Garlic and chilli powder, stir .Add 1/2 cup of water, mix and cover and let it cook till water evaporates , stirring in between.
  • Add the jack fruit and cook till it gets all the way cooked and golden in color, stirring in between. If the jack fruits appears to be hard despite cooking for a long time, pressure cook them for 1-2 whistles with some water.
  • Add the potatoes and water to desired consistency and bring the mixture to a boil. Add the garam masala, mix and cover, let it cook for 5-7 minutes, stirring in between, or till oil starts to float on top.
  • Serve hot with poori, roti, paratha or rice.
  • For the Pooris:
    Mix the flour ,salt,sugar,carom seeds and oil together in a medium bowl, add little water at a time and knead to form a firm and smooth dough. Cover and let it rest for 10-15 minutes. Heat oil in a frying pan for deep frying on medium heat. Make small balls of the dough about 16-18. Take one ball and roll into a smooth round ball . Apply some oil on rolling pin and With a rolling pin roll out the ball into a even round disc, smaller than chapati. Once the oil is hot, gently drop in the poori, it will settle at the bottom for a few seconds, then come up and float. Turn sides and fry till puffed up and golden in color. Repeat with all the pooris.





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