Achari Aloo Gobi with Ajwain Poori | ट्रैवल के लिए परफेक्ट अचारी आलू गोभी और पूरी रेसिपी
Achari Aloo Gobi is a spicy, tangy, and aromatic Indian style potato and cauliflower dish made with freshly roasted achari spices. Served with crispy, flavorful Ajwain Poori, this makes a delicious meal and is also a great option for travel.
Ingredients
For Achari Aloo Gobi
- 2 medium potatoes cut into pieces
- 200 g cauliflower cut into large florets
- Mustard oil for frying
- 2 tomatoes finely chopped
- 2 green chilies finely chopped
- ½ tsp chopped ginger
- 1 sprig curry leaves
- 1 tsp cumin seeds
- 2 cloves
- ½ black cardamom
- 1 bay leaf
- ¼ tsp asafoetida hing
- 2 dried red chilies
- ¼ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp Deghi red chili powder
- 1 tsp Kashmiri red chili powder
- ½ tsp Kasoori methi
- 1 tsp dry mango powder amchur
- Salt to taste
- ¼ tsp garam masala
- ¼ cup water
- 1 tbsp fresh coriander leaves
For Achari Masala
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp yellow mustard seeds
- ¼ tsp fenugreek seeds
- 1 tsp fennel seeds
- ½ tsp carom seeds ajwain
- ¼ tsp black peppercorns
For Ajwain Poori
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- ¼ tsp salt
- ½ tsp Kasoori methi
- ¼ tsp carom seeds ajwain
- ⅛ tsp red chili flakes
- 2 tbsp oil
- Water as required
- Oil for deep frying
Instructions
Make the Achari Masala
- Add coriander seeds - 2 tsp , cumin seeds - 1 tsp, yellow mustard seeds - 1 tsp, fenugreek seeds - 1/4 tsp , fennel seeds - 1 tsp, ajwain - 1/2 tsp, and 1/4 tsp black peppercorns to a pan.
- Dry roast over low to medium heat for 1–2 minutes, until fragrant. Do not over-roast.
- Turn off the heat and transfer the spices to a mixer grinder.
- Grind to a coarse powder. Set aside.
Fry the potatoes and cauliflower
- Heat mustard oil in a kadai.
- Add the 2 medium potatoes and fry until lightly golden and crispy.
- Remove and set aside.
- Add the large cauliflower florets to the same oil.
- Fry until lightly golden, then remove and set aside.
- Remove the excess oil from the kadai, leaving approximately 2–3 tbsp oil for the sabzi.
Make the achari aloo gobi
- Heat the remaining oil and add cumin seeds - 1 tsp, 2 cloves, 1/2 black cardamom, 1 bay leaf, hing - 1/4 tsp, and dried red chilies - 2.
- Sauté until fragrant.
- Add 2 chopped green chilies, ginger - 1/2 tsp, and curry leaves.
- Add the 2 chopped tomatoes and cook until slightly softened.
- Add turmeric powder - 1/4 tsp, coriander powder - 1 tsp , Deghi red chili powder - 1/2 tsp, and Kashmiri red chili powder - 1 tsp.
- Add the freshly prepared Achari Masala and Kasoori methi.
- Cook the masala over low heat until aromatic.
- Add the fried potatoes and cauliflower.
- Add amchur powder - 1 tsp , salt, garam masala - 1/4 tsp and ¼ cup water.
- Mix gently so the masala coats the vegetables.
- Cover and cook over low heat for 3–4 minutes.
- Finish with fresh coriander leaves.
Make the ajwain poori
- Combine whole wheat flour - 1 cup, all purpose flour - 1 cup, salt, Kasoori methi - 1/2 tsp, ajwain - 1/4 tsp, red chili flakes, and oil in a bowl.
- Gradually add water and knead into a medium-firm dough.
- Cover and let the dough rest for 10–15 minutes.
- Divide the dough into equal portions and shape into small balls.
- Roll each ball into a slightly thick poori.
- Heat oil in a deep kadai.
- Deep-fry the pooris one at a time until puffed and lightly golden on both sides.
- Remove and drain on a plate.
- Serve hot Achari Aloo Gobi with freshly fried Ajwain Poori. For extra flavor, serve with fresh coriander mint chutney.
Video
Notes
- Roast the Achari Masala only until fragrant; over-roasting can affect its flavor.
- Keep the cauliflower pieces fairly large so they hold their shape while frying.
- Frying the potatoes and cauliflower first gives the sabzi a delicious rustic flavor.
- The poori dough should be neither too soft nor too firm.
- Roll the pooris slightly thick so they puff nicely while frying.
- Some of the flavorful oil used for frying the potatoes and cauliflower can be used in the poori dough.
- Adjust the chilies and chili powders according to your preferred spice level.