Aloo Puri

Aloo Puri

Aloo Puri

Veg Vegan

Spiced potato curry with puffed bread — a thin, tangy aloo sabzi (potato curry with whole spices and amchur) served alongside small, perfectly puffed pooris fried in oil. The Delhi version of the potato curry uses more black pepper and less tomato than South Indian or Bengali versions, resulting in a drier, more aromatic preparation. The classic North Indian breakfast eaten at home and at dhaba counters.

Cuisines

Haryanvi Awadhi Banarasi Punjabi Delhi

Best for

Breakfast Lunch

Build a full meal around Aloo Puri

Get a matched combo of sides and accents

Recipe

Prep: 20 min Cook: 20 min Total: 40 min 2-3 servings

Ingredients

whole wheat flour 2 cups Whole wheat flour
Potato 1 cup Potato , boiled and mashed
Carom Seed 1 teaspoon Carom Seed
salt 1 teaspoon Salt
red chili powder 1 teaspoon Red chili powder
turmeric powder 1 teaspoon Turmeric powder
ghee or oil 1 tablespoon Ghee or oil
water — Water , as needed
oil — Oil , for deep frying

Instructions

  1. 1 In a large mixing bowl, combine whole wheat flour, mashed potatoes, carom seeds, salt, red chili powder, turmeric powder, and ghee or oil.
  2. 2 Gradually add water and knead into a smooth, firm dough. Cover and let it rest for 15 minutes.
  3. 3 Divide the dough into small lemon-sized balls.
  4. 4 Roll each ball into a small, round disc about 4-5 inches in diameter using a rolling pin.
  5. 5 Heat oil in a deep frying pan over medium heat.
  6. 6 Once the oil is hot, carefully slide one rolled puri into the oil.
  7. 7 Fry the puri until it puffs up and turns golden brown on both sides.
  8. 8 Remove the puri with a slotted spoon and drain on paper towels.
  9. 9 Repeat the process with the remaining dough balls.
  10. 10 Serve hot with your choice of curry or pickle.

Tips

Ensure the oil is hot enough for the puris to puff up nicely. Fry one puri at a time for best results.