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Potato Poories

A fried dough made from boiled mashed potatoes mixed with wheat flour and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Potato and wheat match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 235 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Potato Poories

Ingredients

Directions

Prepare the dough

  1. Boil the potatoes until soft, then peel and mash them.

  2. Gradually add the flour until a stiff dough forms, kneading well.

  3. Add salt to taste.

Shape and fry

  1. Roll out the dough to ¼ inch thick and cut into circles using a tumbler.

  2. Fry the circles in ghee until golden brown, then cut them in half.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Potato + wheattop 7% of all pairs
    Smell alikestrong
    Cooked together235 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Potato + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together5,355 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Potato + gheetop 22% of all pairs
    Smell alikelow
    Cooked together135 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Wheat + gheetop 30% of all pairs
    Smell alikelow
    Cooked together52 recipes

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Potatoes
Provide the bulk of the dough and a soft, moist texture when mashed.
Wheat flour
Binds the mashed potato into a stiff dough that holds its shape.
Ghee
Fries the fritters, carrying heat evenly and promoting golden browning on the surface.

The step that matters

Frying the circles until golden brown. Frying at the right heat sets the outside and browns it, while the inside cooks through. Too low a heat makes the fritters greasy and soggy; too high a heat browns the outside before the centre is cooked.

Swap the potato

How well each one fits the dish's main ingredients (wheat, flour, ghee):

  1. Potatothe original
  2. Spinachfits about as well
  3. Beetrootfits about as well
  4. Arrowrootfits about as well

Fit is the average pairing score against wheat, flour, ghee. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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