Punjabi Aloo Puri Recipe, Delhi Street Food
by Tarla Dalal
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aloo puri recipe | aloo ki sabzi aur pooori | Punjabi aloo puri | Punjabi aloo sabzi | with 28 amazing images.
aloo puri recipe, simple, spicy, piping hot potato curry (aloo sabzi) served with pooris, the Punjabi aloo puri is one of Delhi’s most favourite street foods.
The mild crunch of onions, the unmistakable tang of tomatoes, the tongue-tickling flavour and appetizing aroma of spice powders like amchur, garam masala and others, come together beautifully with cubed potatoes, to enthral your taste buds in aloo ki sabzi aur pooori.
I love to have this aloo puri recipe for a North Indian style dinner. However, this Punjabi aloo puri is a very popular Punjabi breakfast combination of poori + Punjabi aloo sabzi.
This Punjabi aloo puri makes you drool and is totally irresistible, especially on cold winter days! You can also try other all-time favourites like Aloo Palak and Aloo Paratha.
Enjoy aloo puri recipe | aloo ki sabzi aur pooori | Punjabi aloo puri | Punjabi aloo sabzi with detailed step by step photos.
- Heat the oil in a broad non-stick pan, add the onions, garlic, ginger and green chillies and sauté on a medium flame for 2 minutes.
- Add the tomatoes, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
- Add the chilli powder, turmeric powder, garam masala, dried mango powder and ¼ cup of water, mix well and cook on a medium flame for 1 to 2 minutes, whiles stirring occasionally.
- Add the potatoes, coriander, ½ cup water and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
- To make puris, combine the whole wheat flour, oil and salt all and knead into a stiff dough using approx. 5 tbsp of water.
- Cover and keep aside for 10 to 15 minutes.
- Divide the dough into 12 equal portions and roll out each portion into a 75 mm. (3") diameter round.
- Heat the oil in a deep kadhai and deep-fry the puris a few at a time till they turn golden brown in colour from both the sides.
- Drain the puris on absorbent paper.
- Serve the puris hot with punjabi aloo sabzi.
Punjabi Aloo Puri Recipe, Delhi Street Food recipe with step by step photos
To make aloo puri recipe | aloo ki sabzi aur poori | Punjabi aloo puri, you first need to make Punjabi aloo sabzi . We have boiled 3 medium sized potatoes.
Remove them and keep aside to cool slightly. Peel the skin and discard it.
Cut the potatoes into cubes and keep aside.
For making the Punjabi aloo puri, heat the oil in a broad non-stick pan.
Add the onions.
Add green chillies. It is very important to use garlic, ginger and chillies which is finely chopped and not in a paste form to feel that pleasant mouthfeel and experience the authentic street-style aloo.
Sauté on a medium flame for 2 minutes or till the raw smell goes away.
Add the tomatoes. Many people even make use of tomato puree to make the cooking procedure faster but, as said earlier we want to make the Delhi street style aloo puri hence, we will be chopping them instead.
Mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Saute till the tomatoes turn soft and mushy.
Add the chilli powder. Add more or less to suit your preference.
Add turmeric powder.
Add garam masala. We have used homemade Punjabi garam masala for this aloo sabzi recipe.
Add dried mango powder. Adjust the quantity as per your liking
Pour ¼ cup of water. This will prevent the spices from burning.
Mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Add the potatoes.
Pour ½ cup water and salt. You can adjust the consistency as per your liking just ensure the gravy should neither be too thick or too watery. Also, you can mash some potatoes lightly to get a thicker consistency.
Mix well and cook on a medium flame for 3 minutes, while stirring occasionally. If you don’t have much time then you can use raw potatoes and make the Punjabi aloo sabzi in pressure cooker altogether. Our Aloo Tamatar Ki Rasedwali Sabji is now ready! Keep aside.
To prepare the dough for soft, puffy pooris, in a deep bowl, take gehun ka atta. Many people even add sooji to make the puri crispier.
Add the oil. Oil can be swapped with melted ghee. This fat basically helps in making soft pooris.
Gradually add water and combine all the ingredients. We have used about 5 tbsp of water. Many people even make use of milk to knead the poori dough. Knead into a stiff dough.
Cover with a lid or damp cloth and keep aside for 10 to 15 minutes.
To roll the puri for frying, after 15 minutes, divide the dough into 12 equal portions.
Shape the portion into round and flatten it between your palms.
Roll out a portion into a 75 mm. (3") diameter round. If the dough is sticking a lot, apply a little oil to the rolling board which will help you roll the poori easily. The poori should neither be too thick or too thin.
Similarly, roll out all the portions and spread out on a plate. Do cover them with a damp cloth while you are heating/frying all the poori to prevent them from drying.
To deep-fry poori, heat the oil in a deep kadhai and carefully put 2-3 puris to fry 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 poori quickly. If it takes a lot of time, the oil is not hot enough and this would make the puri absorb a lot of oil.
The trick to get a perfectly fluffy poori is to add a puri in hot oil and gently press it with the slotted spoon. Fry the poori till they turn golden brown in colour from both sides.
Drain the poori on an absorbent paper.
Serve the Punjabi aloo hot with puris. Also, you can enjoy this Punjabi aloo ki subzi with bhatura. Our website has a detailed recipe with step by step images for bhatura
Nutrient values per serving
|Vitamin A||315.1 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.6 mg|
|Vitamin C||19.3 mg|
|Folic Acid||17.6 mcg|
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