Aloo Puri

Aloo Puri is a delicious Indian bread that is made by mixing boiled potatoes with flour and spices. This Punjabi deep-fried poori is great to serve for breakfast or snacks. Here is how to make it.

You can also try some of my other favorite Puri recipes – Palak Puri, Bedmi Puri, Poori, and Dahi Methi Poori. 

Jump to:

• About This Recipe
• Ingredients
• Step By Step Recipe
• Frequently Asked Questions
• Storage Suggestions
• Serving Suggestions
• Recipe Card

About This Recipe

Aloo Ki Puri is a puffed Indian masala bread that is deep-fried and served with mouth-watering curries.

While the normal Puri is just made with whole wheat flour, salt, and water, this Puri is flavored with boiled potatoes, carom seeds, cumin seeds, red chili flakes, and fresh coriander.

In this Puri, boiled potatoes are kneaded along with the dough and then slightly flavored with spices.

These ingredients bring out the flavors of this crispy Puri, and I assure you every bite of this Alu Puri will make you fall in love with it.

And if you are serving it for your parties, make sure you make some extra dough. Because your guests will not just stop at two or three.

This Aloo Ki Puri is,

• Crispy
• Masaledar
• Full of flavor
• A great snack too
• Perfect for your festive meals

Ingredients

Whole Wheat Flour & Sooji – These Pooris are prepared with whole wheat flour. I also like to add some sooji along with the flour, as it makes the Pooris nice and crispy.

But you can prepare it just with whole wheat flour too.

Potatoes – Potatoes are boiled, peeled, and then mashed to add in the dough itself. It adds a nice flavor and soft potato texture in the Pooris.

Spices – Other than these, we will flavor it with more spices such as carom seeds, cumin seeds, red chili flakes, and salt. You can adjust the amount of red chili flakes according to your taste and preference.

Coriander Leaves – Coriander leaves add a nice refreshing flavor to the Pooris and also adds a nice color.

Oil – You can use any vegetable oil for deep frying the Pooris.

Hot water – Always add in hot water to knead the dough. It makes the dough soft and also helps the texture of the Poori

Step By Step Recipe

Mix whole wheat flour, suji, ajwain, jeera, chili flakes, coriander, boiled potatoes, and salt in a bowl.

Add 2-3 tablespoon hot water and knead to make a tight dough.

Cover the dough and keep aside for 20 minutes.

Add little oil and knead the dough for 2-3 minutes. Divide the dough into small balls.

Roll the balls to make a 3-4 inch disc.

Heat oil for frying in a pan. When the hot is hot, deep fry the poori from both the sides until puffed and browned. Make all the poori in the same manner. Serve hot.

Frequently Asked Questions

Storage Suggestions

These Aloo Poori taste great when served hot, out of the hot oil. But if you still have leftovers, cover it in the foil and keep in an airtight container. But let me tell you they will not be as crispy and will turn soft. You can reheat them in a microwave, oven, or air fryer.

I will instead suggest you store the Aloo Puri Dough in an airtight container for about 2-3 days in the fridge. Take out of the fridge and let it sit on the counter for 15 to 20 minutes. Prepare fresh Hot Puris and serve.

Serving Suggestions

These Aloo Puri are so flavourful on its own, that you can serve it on its own or along with a Raita and Pickle of your choice.

I also like to serve these crispy Puri for my tea time snack along with Tea or Coffee.

You can even serve it along with some mouth-watering curries such as Chole Ki Sabzi, Channa Curry, Aloo Ki Bhaji, or any other curry you make at home.

This puffed Indian bread is very versatile and goes almost with all the Indian curries and sabzi.

If I am making it for a festive lunch or dinner, I always serve it along with Kheer.

This is my favorite combination for festivals, or just for days when I want to eat something comforting and tasty.

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Recipe Card