How to make Poori and Palya(aloo sabsi)(Karnataka style)

Preparation time : 15 mins
Cooking time : 20 mins



  1. 1 cup wheat flour
  2. 1/2 teaspoon of salt
  3. 1/4 cup of maida / corn flour
  4. 1/2 cup of water
  5. 2 1/2 cup of oil for frying


  1. 4 – 5 medium sized boiled aloo.
  2. One large sized onion
  3. 3 – 4 green chilly
  4. 1 1/2 tablespoon oil
  5. 1/2 teaspoon mustard seeds
  6. 1/2 teaspoon cumin seeds
  7. 1/2 teaspoon chana dal
  8. 1/4 teaspoon grated ginger
  9. 1/4 teaspoon turmeric powder
  10. 1 pinch hing
  11. 1 table spoon lemon syrup
  12. 1 strand of curry leaves


Method of cooking:Poori

  1. Take a bowl, add wheat flour, salt, corn flour and mix it well.
  2. Add water to it and mix it well to form a non-sticky dough. You can add one tablespoon of oil at the end of dough making process if you find it too sticky and keep it aside for 10 – 15 min.
  3. Take a pan, add oil to it and let the oil to heat.
  4. Take a poori presser or you can do it using a rolling pin usually used for making roti.
  5. Put it in the pan and deep fry it both the ways until the poori turns to light brown.
  6. Take the poori out and place it on a plate.


  1. Take pan, add 1 tablespoon oil to it and heat it for a min.
  2. Add mustard seeds, cumin seeds, hing and turmeric powder and wait until the seeds splutter.
  3. Add chana dal and fry it until it turns to light brown.
  4. Add green chilly, grated ginger and fry it.
  5. Add chopped onion and curry leaves.
  6. Once the onion is fried to a light golden color, add salt, 1/2 teaspoon of sugar and smashed boiled aloo after taking out the outer skin of the boiled aloo.
  7. mix it well and close the lid for 3 – 4 min.
  8. Add lemon syrup at the end and mix it well.