Jeera Aloo Bake with Tamatar Methi Poori

An innovative take on the traditional jeera aloo served with poori.
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Cooking Time

10-15 Min

Meal Type


Preparation Time

10 Min




  • 2 tsp oil
  • 1 tsp cumin seeds
  • chopped onions
  • 1 tsp chopped green chillies
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 3 sliced potatoes
  • salt
  • 2 1/2 cup wheat flour
  • 2 tbsp fenugreek leaves
  • 1tsp black onion seeds
  • 1 cup tomato juice
  • 1 cup mozzarella cheese
  • 1 tsp coriander leaves


  1. 1

    Heat oil in a saucepan. Add cumin seeds chopped onions, chopped green chillies, turmeric powder, coriander powder, sliced potatoes and salt. Cook it for some time.
  2. 2

    Once the potatoes are slightly cooked, sprinkle mozzarella cheese over it and mix it well with the potatoes.
  3. 3

    Transfer the potatoes from the saucepan onto a bowl. Top it off with some cheese and green chillies. Now, bake the potatoes in pre heated oven at 180' C for 10 to 12 minutes.
  4. 4

    For the puris: In a mixing bowl, add wheat flour, fenugreek leaves, black onion seeds, tomato juice, salt and water.
  5. 5

    Knead the dough well and keep it aside for 10 to 15 minutes.
  6. 6

    Break the dough into small dough balls. Roll the small dough balls into a small flat disk shape.
  7. 7

    Deep fry them on a medium flame.
  8. 8

    Remove the baked potatoes from the oven. Garnish it with some coriander leaves roasted papad and mint leaves.

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