Aloo Puri

Name: Aloo Puri
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: north_indian
Ingredients: 2 cup whole wheat flour (for puri dough); 1 tsp oil (for puri dough); 1 pinch salt (for puri dough); 0.75 cup water (for kneading a stiff dough); 500 g potato (medium, peeled and cubed); 0.5 tsp cumin seeds; 0.5 tsp mustard seeds; 6 pcs curry leaves; 2 pcs green chili (slit); 1 inch ginger (finely chopped); 1 pcs onion (medium, thinly sliced); 1 pinch turmeric powder; 1 tsp coriander powder; 1 pinch red chili powder; 1 tbsp lemon juice; 2 tbsp coriander leaves (chopped)

RATING

4.6/5(185)

TASTE SCORE

9/10

A comforting North Indian combo of soft, lightly spiced potato curry served with puffed whole wheat puris. It is a festive breakfast and brunch favorite that feels special, yet comes together with simple pantry staples.

PREP

25m

COOK

35m

SERVES

1 CUP ALOO SABZI AND 4 PURIS

332 cal

SERVINGS

METHOD · 8 STEPS

boil · ~15 min
Boil the potatoes.
Add potato and 1.5 cups water to a pot. Cook until the potatoes are tender but not falling apart, about 12 to 15 minutes. Lightly mash a few pieces for body and keep the rest chunky.
knead · ~15 min
Knead the puri dough.
Mix whole wheat flour, 1 pinch salt, 1 tsp oil, and 0.75 cup water into a stiff, smooth dough. Cover and let it sit while you make the aloo.
TIPKeep the dough slightly firm so the puris puff well and do not absorb too much oil.
temper · ~6 min
Make the tempering for the aloo.
1.Heat 1 tbsp oil in a pan over medium heat.
2.Add cumin seeds and mustard seeds and let them crackle for 20 to 30 seconds.
3.Add curry leaves, green chili, and ginger and cook until fragrant, about 30 seconds.
4.Add sliced onion and cook until soft and lightly golden, 4 to 5 minutes.
saute · ~8 min
Build the potato curry.
1.Add turmeric powder, coriander powder, red chili powder, and 0.5 tsp salt.
2.Add the boiled potato and toss gently to coat with the spices.
3.Pour in 1 cup water and mash a few more potato pieces into the liquid.
4.Simmer until the curry turns lightly thick and spoonable, 6 to 8 minutes.
TIPDo not make the curry too thick; a loose gravy pairs best with puri.
garnish
Finish the aloo with lemon juice and coriander leaves.
prep · ~10 min
Divide and roll the puris.
1.Divide the dough into 12 equal balls.
2.Flatten each ball lightly with your fingers.
3.Roll each one into a small circle, about 4 inches wide.
4.Keep the rolled puris covered with a cloth so they do not dry out.
fry · ~12 min
Fry the puris until puffed.
1.Heat 2 cups oil for frying in a deep pan over medium-high heat.
2.Slide in one rolled puri and gently press it with a slotted spoon until it puffs.
3.Flip and fry the second side for a few seconds until pale golden.
4.Remove and drain, then repeat with the remaining puris.
TIPThe oil should be hot but not smoking; if it is too cool, the puris turn greasy and flat.
serve
Serve the hot puris with the aloo curry.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Keep the puri dough stiff, not soft; a loose dough absorbs oil and won’t puff as reliably.
2
Roll each puri evenly without thin edges, or the thin side will crisp before the center inflates.
3
Fry one test puri first to check oil temperature; it should rise quickly and puff within seconds.
4
Press the puri gently with a slotted spoon only after it floats, which helps trap steam and inflate it.
5
Mash only a few potato cubes into the gravy so the aloo stays spoonable with both body and chunky bites.
6
Add the lemon juice after turning off the heat to keep the curry bright instead of muted.
7
Puris are best served immediately, but the aloo can be made ahead and reheated with a splash of water.