Aloo Puri, spicy potatoes with gravy and puffed whole wheat bread (puri). It is simple and makes a complete meal. This is a popular combination in North India. This can be served for a casual breakfast, lunch or dinner.
Recipe serves 2.
for Aloo (Potatoes with Gravy)
- 3 medium size potatoes peeled and cubed in bite size, about 2 cups of cubed potato
- 1-1/2 tablespoons oil
- 1 teaspoon cumin seeds (jeera)
- 1/8 teaspoon asafetida (hing)
- 1/4 teaspoon turmeric (haldi)
- 1 teaspoon ginger chopped
- 1 green chili chopped
- 2 teaspoon coriander powder (dhania)
- 1 teaspoon fennel seed crushed
- 1/4 teaspoon red chili powder
- 1 teaspoon salt
- 1/2 teaspoon mango powder (amchoor)
- 1/4 teaspoon garam masala
- About 2 tablespoon cilantro (hara dhania) finely chopped
- 1 cup whole wheat flour
- 1 tablespoon soji / semolina
- 1/8 teaspoon carom seeds (ajwain)
- 1/2 teaspoon salt
- Approx. ½ cup water
Also need oil to fry
- For Aloo: In a small bowl, mix the coriander, fennel, turmeric, chili powder, salt, ginger, and green chili with about 2 tablespoons of water. Set aside.
- Heat the oil in a saucepan over medium high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add cumin seeds, and asafetida, as cumin seeds crack add spice mix and stir fry for about 15 seconds
- Add potatoes mix with spices, lower the heat to low medium, cover the pan and let it cook for about three to four minutes stirring once in between.
- Add about 1-1/2 cups of water and change the heat to medium high heat. As potatoes come to boil cover the pan and lower the heat to medium and let it cook for about eight minutes.
- Mix the potatoes and mash some potatoes as mixing the potatoes, this will thickness to gravy. Adjust the water in gravy to your liking; gravy will thicken as it will cool.
- Add mango powder, garam masala and cilantro. Mix it well turn off the heat and cover the pan.
Aloo is ready to serve hot with Puries.
- For Puri: In a bowl mix whole-wheat flour, soji, carom seeds, and salt. Add water as needed to make firm dough.
- Oil your palm and knead the dough until it is pliable. Dough for puri should be firm but smooth.
- Set the dough aside and cover with a damp cloth. Let the dough rest for 15 minutes or longer.
- Divide the dough in 10 equal parts.
- Take couple of drops of oil on your palm and roll the dough in balls and press it between your palms.
- Roll the dough into about 5-inch diameter. If the dough is sticking to the rolling pin or rolling surface, put couple of drops of oil on the rolling pin and a couple of drops of oil on the surface.
- You can roll 4 to 5 purees before you start frying, but do not roll all the puries at once or they will begin to dry and not puff.
- Heat about one inch of oil in frying pan on medium high heat. To check if oil is hot enough place a small piece of dough in oil and dough should float to the top right away.
- Place the puri in the frying pan and press it with a skimmer, puri should puff right away.
- Turn puri over. Puri should be light creamy brown from both sides. Take the puri out and place it on paper towels to absorb the excess oil.
- Serve puri with Aloo. You can store the puries in covered container after they cool to room temperature.
21 thoughts on “Aloo Puri (Potatoes with Fried Puffed Bread)”
Today I try this Aloo Puri recipe and it is so tasty and easy to cook. Thanks for sharing this.
Just Divine! Thank you very much from Mexico city!
Is there a substitute for amchoor powder?
Vas, lemon juice or little tamarind paste
Many thanka for all your dilicious recipes.
I have a question and please reply.
Did your whole wheat flour have baking powder in it?
Because once i tried to make chapati with it and they came out hard and not soft.
I am a woman from Suriname and here our whole wheat flour have a light brown color.
It’s not white.
Normally when i make chapati’s (we calles it roti’s),i use to put some baking powder in the all purpose flour that i use.
We don’t make roti’s with whole wheat flour here.
And also we put some melted butter and warm water to get a soft dough.
Today i want to make your puri’s with whole wheat flour we have here.
Hope you reply to this email.
Thank you mrs.and have a wonderful day.
Ursula, no baking powder, I do use whole wheat flour, if roti or puri are coming hard it is good idea to add in a dough ghee or oil about a tea spoon and make the dough with warm water.
Cooked it for dinner tonite and absolutely Loved it. Thanks a ton manjula.
I usually make aloo sabji and pooris at home in my own style. I just thought of trying this method for a change. But it was great! Thanks for sharing.
So good! My husband said he thought he was at an Indian restaurant! My puris puffed and the sauce on the potatoes was delicious. Definitely a unique and tasty dish.
Manjula you are a lovely lady, thank you so much for your recipes!
You are greatLy appreciated!
Love you, and also your family ( recording you)
Thank you again☺️☺️
I loved watching your video – you make things look very simple – – – and very tasty!
I tried the same. Was very tasty.
How to make Kachori
Made this for dinner was very tasty. Thank you thank you sooooo much
Namaste Manjulajee, I made this for dinner today. It came out very well. I ended up adding some lemon juice in my sabji to enhance the taste. Thank you so much for sharing.
Thanks for the recipe. Good one
Tried them….Super easy and super yummy !Better than the ones with tomatoes!!
I just made this for my husband and me. It was fantastic! It was a little challenging to roll out the puris, but they still came out well.
Thank you, thank you, thank you, and more recipes, please!
There is no tomato in the aloo gravy . Can we add tomatoes also ?
Yummy yummy good for tummy.
I shall try ,looks yummy yummy with out onion &tomatoes.I love watching your video.U make it very simple.Thank u for sharing.Thanks a ton.
You must log in to post a comment.