Deep-fried potato whole wheat bread (Aloo poori) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 142) by Yamuna Devi

  • barley flour
  • ghee
  • Show all ingredients...

  • EYB Comments

    Can substitute whole wheat pastry flour for chapati flour, and soya flour or unbleached all-purpose flour for barley flour, ground cayenne pepper for paprika, and vegetable oil for ghee.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sweet saffron rice with curants and pistachios (Meetha kesari bhat); Whole cauliflower crown with spiced tomato sauce (Khasa obla gobhi); Panir cheese and green peas in mint tomato sauce (Matar panir); Broiled bananas with toasted almonds (Kela mithai)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute whole wheat pastry flour for chapati flour, and soya flour or unbleached all-purpose flour for barley flour, ground cayenne pepper for paprika, and vegetable oil for ghee.

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