Aloo Ki Puri
by Tarla Dalal
- ગુજરાતી માં વાંચો (Aloo Ki Puri in Gujarati)
Added to 299 cookbooks
This recipe has been viewed 96048 times
Aloo ki Puri is a fabulous puri with so much flavour ingrained in it that you don’t need any accompaniments to complete it!
The dough is reinforced with boiled potatoes and a thoughtful mix of spice powders, which gives it a wonderfully soft texture and energetic flavour.
The Aloo ki Puri is great to have for breakfast or tea-time . Don’t forget to add a little ghee to the dough because it gives a good texture and rich flavour to it.
You can also try other puris like Banana and Rajgira Puri , Spinach Puri and Kand Puri .
- Combine all the ingredients in a deep bowl and knead into a stiff dough using enough water.
- Divide the dough into 35 equal portions and roll each portion into a 75 mm. (3”) diameter circle.
- Heat the oil in a deep non-stick pan and deep-fry, a few puris at a time, till they turn golden brown in colour from both the sides. Drain on an absorbent paper.
- Serve immediately.
Aloo Ki Puri video by Tarla Dalal
Aloo Ki Puri recipe with step by step photos
Pooris or puris are popular Indian fried bread. They are usually served as a side dish with subzi or curries especially made with potatoes. In the Northern region, they are served with sooji halwa while in the Western region, they are served with shrikhand or aamras. Poori is considered as a heavy food so, if you are someone facing gastric issues, do add a little ajwain the poori dough. A similar version called as Lucchi is popular in Eastern India. Our website even has a huge collection of poori variations Puri Recipes which you can refer and learn delights like :
To make the dough for aloo puri, first boiled, peeled and grated potatoes. This helps in making soft puri. Also, it is important to grate the potatoes so, there are no lumps and the puri doesn’t tear while rolling.
Put plain flour. If using old maida then sift and then add to the dough to get rid of any lumps and impurities.
Add whole wheat flour.
Add grated potato.
Add chilli powder. You can add green chilli paste instead of red chilli powder.
Add coriander powder.
Add cumin seeds powder.
Add turmeric powder.
Add freshly ground black pepper. You can adjust the number of spices and quantity depending on the flavour you would enjoy.
Add melted ghee. This fat basically helps in making soft, flakey pooris.
Add finely chopped coriander to give a fresh hint to the aloo masala puri dough.
Add salt to taste.
Combine all the ingredients very well using your hands.
Gradually add water and knead into a stiff dough. It is very important to prepare a stiff dough as that would require less or no use of whole wheat flour will rolling. If you use too much flour while rolling, then while frying this flour particle will get burnt and settle down in oil and later stick to puri while frying
Divide the potato poori dough into 35 equal portions. Cover the dough balls to prevent them from drying.
To prepare aloo puri, shape the portion into a round ball and flatten it between your palms. Roll a portion of the dough into a 75 mm. (3”) diameter circle. If you are facing difficulty in rolling the pooris then grease the rolling board and rolling pin with some oil to prevent aloo poori from sticking to it.
Similarly, roll out all the portions of aloo puri, cover and keep aside.
To deep-fry aloo ki puri, heat the oil in a deep non-stick pan and drop a few puris at a time. The oil should neither be too hot or too cold. To check if the oil is at the right temperature or no, drop a small portion of dough in the oil. If it comes up quickly, the oil is too hot and this would brown the aloo poori quickly. If it takes a lot of time, the oil is not hot enough and this would make the alu puri absorb a lot of oil.
The trick to getting a perfectly fluffy poori is to add a puri in hot oil and gently press it with the slotted spoon.
Deep fry alu puri till they turn golden brown in colour from both the sides.
Drain aloo puri on an absorbent paper.
Serve aloo ki puri immediately. Relish aloo pooris piping hot with pickle, curd, chutney or any sabzi.
Nutrient values per puri
|Vitamin A||52.6 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.3 mg|
|Vitamin C||0.3 mg|
|Folic Acid||0.3 mcg|
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