Aloo Puri Recipe
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. I like to make it for breakfast or as an evening snack. Here is how I make it.
Servings: 4 people
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.
Video
Notes
Ensure the dough is tight and not soft to get perfectly puffed and crispy.
The temperature of the oil should be very hot. If it's not hot enough, the poori will not puff.
Nutrition
Calories: 154kcal | Carbohydrates: 31g | Protein: 5g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Sodium: 396mg | Potassium: 255mg | Fiber: 4g | Sugar: 0.4g | Vitamin A: 103IU | Vitamin C: 7mg | Calcium: 16mg | Iron: 2mg
