A quintessential North Indian breakfast, this dish features a soul-warming, tangy potato curry served alongside hot, fluffy, and perfectly puffed fried bread. It's the ultimate comfort food for any time of day.
Prep20m
Cook30m
Servings4
Serving:1 serving1 cup aloo sabzi and 4 puris406 cal
In a large mixing bowl, combine the whole wheat flour, semolina, carom seeds, and 0.75 tsp of salt.
Add 1 tbsp of oil and mix it into the flour with your fingertips until it resembles coarse breadcrumbs. This process, called 'moyan', helps make the puris crisp.
Gradually add water, a little at a time, and knead to form a stiff and firm dough. It should be tighter than a standard chapati dough.
Cover the dough with a damp cloth and let it rest for at least 20-30 minutes. This resting period is crucial for the gluten to relax, making the puris soft and easy to roll.
2
Prepare the Potatoes (5 minutes)
While the dough rests, boil the potatoes until they are fork-tender. You can pressure cook them for 2-3 whistles or boil them in a pot for about 20 minutes.
Once cool enough to handle, peel the potatoes. Using your hands, gently crumble them into coarse, uneven chunks. Avoid mashing them smoothly, as the rustic texture is key to this dish.
A quintessential North Indian breakfast, this dish features a soul-warming, tangy potato curry served alongside hot, fluffy, and perfectly puffed fried bread. It's the ultimate comfort food for any time of day.
This north_indian recipe takes 50 minutes to prepare and yields 4 servings. At 405.54 calories per serving with 13.3g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch.
Heat 2 tbsp of oil in a kadai or heavy-bottomed pan over medium heat. Once hot, add the cumin seeds and let them splutter.
Add the asafoetida, followed immediately by the finely chopped onion. Sauté for 4-5 minutes until the onions become soft and translucent.
Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
Add the tomato puree along with the turmeric powder, red chili powder, and coriander powder. Cook this masala mixture, stirring occasionally, for 5-7 minutes until it thickens and you see oil separating at the edges.
Add the crumbled potatoes and 1 tsp of salt. Gently mix for a minute to coat the potatoes well with the masala.
Pour in 2 cups of hot water, stir well, and bring the curry to a boil. Reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes. This allows the potatoes to absorb the flavors.
Turn off the heat. Stir in the garam masala and garnish with freshly chopped coriander leaves. Keep the sabzi covered and warm.
4
Fry the Puris (15 minutes)
Heat the oil for deep frying in a kadai over medium-high heat. To check if the oil is ready, drop a tiny piece of dough into it. If it sizzles and rises to the surface quickly without browning too fast, the temperature is perfect.
Knead the rested dough for one more minute. Divide it into 16-20 small, equal-sized balls.
Take one ball and lightly grease your rolling pin and surface with a drop of oil. Avoid using dry flour for dusting, as it can burn in the oil.
Roll the ball into a circle about 4 inches in diameter, keeping the thickness even.
Gently slide the rolled puri into the hot oil. It will sink and then float up. As it rises, use the back of a slotted spoon to gently press down on the center. This pressure helps it puff up beautifully.
Fry for about 30-40 seconds, then flip it over. Fry the other side until it's golden-brown and crisp.
Remove the puri, allowing excess oil to drain back into the kadai. Place it on a wire rack or a plate lined with paper towels.
Repeat the process for the remaining dough balls, frying one puri at a time.
5
Serve
Serve the hot, puffed puris immediately with the warm alolo sabzi. This dish is best enjoyed fresh.
Pro Tips
1For perfectly puffed puris, ensure the dough is stiff and well-rested, and the oil is at the correct medium-high temperature.
2Crushing boiled potatoes by hand gives the sabzi a superior texture compared to dicing them with a knife.
3Adding semolina (suji) to the puri dough makes them stay crispier for longer.
4Use hot water when making the sabzi gravy. It helps maintain the cooking temperature and enhances the color of the curry.
5Roll the puris evenly. If they are thicker in the center and thin at the edges (or vice-versa), they may not puff up properly.
Recipe Variations
Dietary
Dietary
For a Jain or Satvik (no onion/garlic) version, simply omit the onion and ginger-garlic paste. The sabzi will still be delicious, relying on the flavors of tomato and spices.
Flavor
Flavor
Add 1/2 teaspoon of amchur (dry mango powder) or a squeeze of lemon juice to the sabzi at the end for a more pronounced tangy flavor.
Ingredient
Ingredient
Incorporate 1/2 cup of boiled green peas into the aloo sabzi along with the potatoes for added texture, color, and nutrition.
Spice
Spice
For a different flavor profile, add 1/2 teaspoon of kasuri methi (dried fenugreek leaves) to the sabzi along with the garam masala.
Health Benefits
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Sustained Energy Release
Potatoes are a rich source of complex carbohydrates, providing a steady supply of energy to keep you active and full for longer.
✨
Digestive Aid
The inclusion of spices like ajwain (carom seeds), jeera (cumin), and hing (asafoetida) are traditionally known to aid digestion, reduce gas, and prevent bloating.
✨
Source of Dietary Fiber
Made with whole wheat flour (atta), the puris contribute dietary fiber to your meal, which is essential for maintaining good gut health and promoting regular bowel movements.
Frequently Asked Questions
Why are my puris not puffing up?
There are three common reasons: 1) The dough is too soft; it should be firm and stiff. 2) The dough was not rested for at least 20 minutes. 3) The oil is not hot enough. The oil must be at a medium-high temperature to create the steam that puffs the puri instantly.
Is Aloo Puri healthy?
Aloo Puri is a traditional, energy-dense meal. The aloo sabzi provides carbohydrates and nutrients from spices. The puris are made from whole wheat flour, which offers fiber. However, since the puris are deep-fried, it is high in calories and fat. It's best enjoyed as an occasional treat rather than a daily meal.
How many calories are in one serving of Aloo Puri?
One serving of Aloo Puri (approximately 4-5 puris and a bowl of sabzi) contains around 550-650 calories. The exact number can vary based on the amount of oil absorbed during frying and the size of the puris.
Can I make the puri dough ahead of time?
Yes, you can prepare the dough a few hours in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. Bring it to room temperature for about 20-30 minutes before you start rolling and frying.
How can I make the aloo sabzi without tomatoes?
You can make a 'dahi aloo' version. Skip the tomatoes and add 1/2 cup of whisked yogurt (curd) after sautéing the onions and spices. Cook on low heat until the yogurt is well incorporated, then add the potatoes and water.
What's the best way to store leftovers?
Store the aloo sabzi in an airtight container in the refrigerator for up to 2 days. Puris are best eaten fresh, as they tend to become chewy upon reheating. If you must store them, keep them in a closed container at room temperature and consume within a day.
