Aloo Puri is a delicious Indian bread which 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 Aloo Puri Recipe.
Puri is an everyday affair in Indian homes when it comes to festive meals.
Especially In North India, especially during Diwali or any other big festival, Puri will be a part of the meals along with other delicacies.
While a simple Puri is made often at home, I also like to experiment with its flavours and overtime I am surprised that how each and every Puri tastes so delicious.
So this time I made Aloo Puri, which is a simple Puri where boiled potatoes are kneaded along with the dough and then slightly flavoured with spices.
This flavourful Puri tastes delicious on its own and can be enjoyed as a snack too.
I love them so much, that whenever I make this for lunch, an extra batch is always ready to be relished with the evening Adrak Wali Chai.
You can also try some of my other favourite Puri recipes – Palak Puri, Bedmi Puri and Methi Puri.
Learn how to make Aloo Puri recipe, which can also be made for your weekend meals, breakfast or brunch along with some delicious curry, raita and pickle.
Here is how to make Aloo Puri recipe.
What is Aloo Puri?
Aloo Ki Puri is a puffed Indian masala bread which is deep-fried and served with mouth-watering curries.
While the normal Puri is just made with whole wheat flour, salt and water, this Aloo Puri is flavoured with boiled potatoes, carom seeds, cumin seeds, red chilli flakes and fresh coriander.
These ingredients bring out the flavours of this crispy Puri, and I assure you every bite of this Aloo 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.
Aloo Puri Ingredients
What to serve with Aloo Puri?
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 favourite combination for festivals, or just for days when I want to eat something comforting and tasty.
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How to make Aloo Puri Step By Step
Mix whole wheat flour, suji, ajwain, jeera, chilli flakes, coriander, boiled potatoes and salt in a bowl.
Add 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.
Aloo Puri Recipe
Aloo Puri Recipe
Aloo Puri is a delicious Indian bread which 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 Aloo Puri Recipe.
Ingredients
- 1 cup Whole Wheat Flour
- 1/2 cup Fine Sooji
- 1/2 tsp Carom Seeds / Ajwain
- 1/2 tsp Cumin Seeds / Zeera
- 1 tsp Red Chilli Flakes
- 1 tbsp Coriander Leaves finely chopped
- 1 cup Boiled Potatoes grated
- 1 cup Hot Water
- Salt to taste
- Oil as required, for frying
Instructions
Mix whole wheat flour, suji, ajwain, jeera, chilli flakes, coriander, boiled potatoes and salt in a bowl.
Add 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.
Recipe Notes
Make sure the oil is very hot while frying the puri.
Puri dough should be tight in consistency.
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