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
Recipe
Prep: 20 min
Cook: 20 min
Total: 40 min
2-3 servings
Ingredients
| 2 cups | whole wheat flour |
| 1 cup | boiled and mashed potatoes |
| 1 teaspoon | carom seeds (ajwain) |
| 1 teaspoon | salt |
| 1 teaspoon | red chili powder |
| 1 teaspoon | turmeric powder |
| 1 tablespoon | ghee or oil |
| — | water as needed |
| — | oil for deep frying |
Instructions
- 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 Gradually add water and knead into a smooth, firm dough. Cover and let it rest for 15 minutes.
- 3 Divide the dough into small lemon-sized balls.
- 4 Roll each ball into a small, round disc about 4-5 inches in diameter using a rolling pin.
- 5 Heat oil in a deep frying pan over medium heat.
- 6 Once the oil is hot, carefully slide one rolled puri into the oil.
- 7 Fry the puri until it puffs up and turns golden brown on both sides.
- 8 Remove the puri with a slotted spoon and drain on paper towels.
- 9 Repeat the process with the remaining dough balls.
- 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.