Aloo Puri Recipe
User Reviews
4.8
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Prep Time
25 mins
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Cook Time
50 mins
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Total Time
1 hr 15 mins
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Servings
4
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Calories
592 kcal
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Course
Main Course, Breakfast
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Cuisine
Indian
Aloo Puri Recipe
Description
The Aloo Puri Recipe centers on the aloo sabzi, a spiced potato curry prepared by sautéing aromatic carom seeds, onion, ginger, garlic, and tomatoes before simmering diced potatoes with turmeric, chili powder, dry mango powder, and garam masala. Pressure cooking helps the potatoes become tender while thickening the gravy due to released starch. The puris are crafted from whole wheat flour dough and deep-fried until they puff up with a light, crisp texture. This recipe balances the richly spiced, slightly tangy potato gravy with warm, airy bread.
The dish is often served hot, with the puris used to scoop or dunk into the flavorful aloo sabzi. The spices and cooking technique result in a comforting meal with a mix of textures—soft potatoes in thickened gravy paired with crunchy fried bread. For variation, cumin seeds can substitute ajwain seeds, changing flavor though maintaining good taste. The gravy consistency can be adjusted from thick to lighter, based on personal preference.
Notes suggest ensuring evenly diced potatoes for uniform cooking, and seasoning adjustments for the chili, garam masala, and dried mango powder to taste. Adding crushed dried fenugreek leaves (kasuri methi) at the end adds a unique herbal note. The puris can be fried in neutral oil, and the dough hydration adjusted as needed for rolling and puffing.
Ingredients
For the aloo sabzi
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 teaspoon carom seeds (ajwain)
- ⅓ cup onion or 50 grams or 1 medium-sized onion, chopped
- 2 teaspoons ginger or 1 inch ginger, finely chopped
- 1 teaspoon garlic or 3 to 4 small to medium garlic cloves, finely chopped (optional, finely chopped
- 1 or 2 green chili chopped or sliced (optional
- 1 cup tomato heaped) or 200 grams or 2 medium to large tomatoes, chopped
- 2 cups potato heaped) or 350 grams or 5 medium-sized potatoes, peeled and diced, diced
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder or cayenne pepper
- ½ teaspoon garam masala
- 1 pinch asafoetida (hing)
- ½ to 1 teaspoon dry mango powder (amchur)
- 2 cups water
- 1 to 2 tablespoons Coriander leaves - for garnish
For the puri: (makes 15-18 puri)
- 2.5 to 3 cups whole wheat flour
- 1 teaspoon neutral cooking oil generic cooking oil
- water - to knead the flour, add as required
- neutral cooking oil for deep frying, as required, generic cooking oil
Instructions
Making aloo sabzi
- Heat oil in a 2 litre stovetop pressure cooker. Add the carom seeds and fry them for a couple of seconds. Now add the chopped onions and sauté them till soften on medium-low heat.
- Add the ginger, garlic and green chilies and saute for a few seconds till the raw aroma of the ginger and garlic goes away.
- Add the chopped tomatoes and saute till the tomatoes become soft and pulpy.
- Add the turmeric powder, asafoetida and red chili powder. Mix well.
- Now add the diced potatoes. Add salt and mix well.
- Add water and pressure cook the curry on medium heat for 3 to 4 whistles or till the potatoes are done.
- When the pressure drops naturally in the cooker, then only open the lid.
- Open the lid and simmer the curry by pressing a few cooked potatoes with the spoon on the sides of the cooker.
- This is to get a slightly thicker consistency of the gravy. The starch from the aloo make the gravy a little thick.
- Once done, sprinkle some garam masala powder and mango powder. Mix well and garnish with some coriander leaves.
- Serve aloo sabzi hot with poori.
Making poori
- Knead the wheat flour into a stiff dough with water and oil. Make small balls of the dough. Roll into rounds having 4 to 5 inches diameter.
- Heat oil for deep frying. Fry the pooris in medium hot oil till they get puffed and are golden brown.
- Remove them into paper napkins to remove excess oil. Fry puri in batches.
- Serve the hot puri with the aloo sabzi, along side with sliced onions and some lemon wedges.
Notes
- Dice potatoes uniformly to ensure even cooking in the curry.
- Adjust the levels of red chili powder, garam masala, and dry mango powder to suit your taste preferences.
- If ajwain (carom seeds) are unavailable, cumin seeds can be used as a substitute, altering the flavor but keeping it enjoyable.
- Control the gravy thickness as preferred; avoid making it too thin or watery for best texture.
- For added flavor, sprinkle crushed dried fenugreek leaves (kasuri methi) into the finished curry.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 592 kcal
% Daily Value*
| Calories | 592kcal | 30% |
| Carbohydrates | 91g | 30% |
| Protein | 17g | 34% |
| Fat | 21g | 32% |
| Saturated Fat | 2g | 10% |
| Sodium | 155mg | 6% |
| Potassium | 1360mg | 29% |
| Fiber | 17g | 68% |
| Sugar | 5g | 10% |
| Vitamin A | 661IU | 13% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 6mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 39mg | 43% |
| Vitamin E | 9mg | |
| Vitamin K | 8µg | |
| Calcium | 108mg | 11% |
| Vitamin B9 (Folate) | 84µg | |
| Iron | 10mg | 56% |
| Magnesium | 163mg | 41% |
| Phosphorus | 371mg | |
| Zinc | 3mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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