Aloo Puri Recipe (Potato Poori)
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When it comes to heartwarming Indian soul food, nothing beats my Aloo Puri (Potato Poori): a delicious deep-fried Indian bread made with boiled potatoes, flour, and spices. Here is how I make it.
Here are some more poori recipes that you may like: Palak Poori, Beetroot Poori, Luchi, and the classic plain Poori.
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In North Indian households, pooris and parathas are frequently made for breakfast, lunch, or dinner. Yes, they do add on some calories, but then occasionally, we do need something to indulge, don’t we? So go ahead and try my aloo puri recipe, which is super delicious!
Aloo Puri is a deep-fried, puffed Indian bread made with a dough of boiled potatoes, flour, herbs, and spices. This mixed dough is so perfect in flavour; I assure you, you’ll keep asking for more of these Alu Puri.
Not just for hearty regular meals; I love making this recipe for festivals and special occasions, too. You can serve it with raita, green chutney, or aam ka achar (mango pickle), or pair it with Indian curries. Some of my favorite curries to serve with these puris are Bhandare Wale Aloo and Dubki Wale Aloo.
Ingredients
This aloo puri recipe uses a few basic ingredients that are mostly available in any Indian kitchen. If not, you can go to any Indian grocery store to source them.
- Whole Wheat Flour (Gehu Ka Atta) – I use Aashirvaad brand atta, but you can use any one that you like.
- Fine Semolina (Baarik Sooji) makes the poori super crispy.
- Potatoes – You can use any variety. Boil them in an Instant Pot, a stovetop pressure cooker, or a pot on the stovetop until tender.
- Others – You will also need carom seeds (ajwain), cumin seeds (jeera), red pepper flakes, cilantro (coriander leaves), salt, and oil for frying the poories.
How To Make Aloo Poori
Step 1: Add all the ingredients listed below to a large bowl (or parat) and mix well with your hands until a crumbly mixture forms.
- 1 cup whole wheat flour
- ½ cup fine semolina
- ½ teaspoon carom seeds
- ½ teaspoon cumin seeds
- 1 teaspoon red pepper flakes
- 1 tablespoon finely chopped cilantro
- 1 cup boiled, peeled, and grated potatoes
- 1 teaspoon salt
Step 2: Add 2-3 tablespoon of hot water and knead with your hands until a tight dough forms. If you have a stand mixer in your kitchen, you can also use that for kneading. Remember to use hot water as it makes the dough soft and improves the texture of these Pooris. Also, be very careful not to add too much water; otherwise, your dough may turn out soft.
Step 3: Cover the dough with a soft kitchen towel and keep it aside on your kitchen counter at room temperature for about 20 minutes.
Step 4: Now use a spoon to pour 1 teaspoon of oil over the dough, then knead it again for about 30-40 seconds. The dough is now ready for making the poori.
Step 5: To make the poori, divide the dough into small lime-sized balls, about 1 inch in diameter.
Step 6: Use your fingers to apply 2-3 drops of oil to the dough ball, then roll it into a 4-inch disc with a rolling pin.
Step 7: For frying, heat 3-4 cups of oil in a pan over medium-high heat. I use sunflower oil to fry the potatoes, but you can use any neutral-flavored oil that you have in your pantry.
Step 8: Once the oil is hot, slip the poori in and fry until it puffs up and browns on the bottom. Press gently with the back of a perforated ladle while frying.
Step 9: Flip the puri in the pan and fry on the other side until it is browned.
Step 10: Use your ladle to transfer them from the pan, then drain them on a tissue-lined plate to remove any excess oil.
Step 11: One by one, fry all the aloo puri in the same way and serve them hot.
Pro Tips By Neha
To get perfectly puffed and crispy aloo poori, ensure the dough is tight. So remember to use the right amount of hot water as suggested in the recipe.
If the oil is not hot, the poori will remain flat and not puff, so let the oil get very hot before you start frying these. One way to check if the oil is very hot is to drop a 1 mm-sized dough ball; it should rise within 5 seconds, or use your candy thermometer to check if the temperature has reached 375 F.
Two people working together to roll and fry can make the aloo puri-making process much faster and easier; one of you can roll the pooris, and the other one can fry them. If you don’t have anyone to help you, you can roll 3-4 pooris at once and fry them one by one.
Storage Suggestions
Try serving these Aloo Pooris hot from the pan for the best flavor. If you have leftover poori, cover them in foil and store them in an airtight container; they will turn soft, but you can still enjoy the flavors. You can easily reheat them in your microwave or air fryer when you are ready to eat.
If you have leftover aloo puri dough, I suggest you store it in an airtight container in the fridge for 2 or 3 days. When you are ready to prepare, just take it out of the fridge and let it sit on the counter for 15 to 20 minutes before preparing fresh hot puris.
Other Indian Bread Recipes We Recommend
Indian Breads
Butter Naan
Indian Breads
Bakarkhani Roti Recipe
Indian Breads
Tandoori Roti (Stovetop + Oven)
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Aloo Puri Recipe
Ingredients
- 1 cup whole wheat flour (gehu ka atta)
- ½ cup fine sooji (semolina)
- ½ teaspoon carom seeds (ajwain)
- ½ teaspoon cumin seeds (jeera)
- 1 teaspoon red pepper flakes
- 1 tablespoon finely chopped cilantro (coriander leaves)
- 1 cup boiled, peeled, and grated potatoes
- 1 teaspoon salt (to taste)
- 2-3 tablespoons hot water (to knead the dough)
- 1 teaspoon oil (plus for frying)
Instructions
- Add whole wheat flour, sooji, ajwain, cumin seeds, red pepper flakes, cilantro, boiled potatoes, and salt in a large bowl (or parat) and mix well to make a crumbly mixture.
- Add 2-3 tablespoon hot water and knead to make a tight dough.
- Cover the dough with a kitchen cloth and keep aside for 20 minutes.
- Pour 1 teaspoon oil over the dough and knead for 30-40 seconds.
- Divide the dough into small lime-sized balls.
- Apply 2-3 drops of oil on the dough ball and roll to make a 4-inch disc.
- Heat 3-4 cups of oil in a pan over medium-high heat.
- Once the oil is nicely hot, slip the poori and fry until it puffs up and is browned from the bottom. Press gently with the back of a perforated ladle while frying.
- Flip and fry on the other side until browned.
- Drain on a tissue-lined plate.
- Fry all the poori in the same manner. Serve hot.
I tried it and the puris turned out delicious. Thank you. Give us some vegetable (saak) recipes, please.
Good to know. There are many recipes on the blog. Do check.
i tried making this recipe
It was awesome .Everyone loved this puri
Thanks for this recipe
Happy to hear 🙂