aloo puri recipe | aloo ki poori | masala poori | aalu ki puri with detailed photo and video recipe. a unique and spicy way to make the traditional deep-fried indian bread with mashed and boiled potatoes. it is healthy, tasty and more importantly a filling meal due to the use of potatoes and its starch in it. these deep-fried poori’s are loaded with spice and flavour and can be relished as it is, but goes very well when served with a choice of spicy curry or sabji.
i am a big fan of poori or bhatura recipes or any deep-fried indian bread recipes. these are always on my dinner menu with a spicy curry or even spicy chutney. but these poori’s can be more exciting if it made with an extra topping of vegetables and spices. these poori’s can be made with myriad vegetable toppings, but the most popular one is the potato poori. basically boiled potatoes are directly added to the wheat flour dough and blended into it. thus it not only improves the taste but also makes it healthy and filling too. you may also add other types of vegetables with potato mash. my personal recommendation is to add peas, cauliflower and even spinach puree too.
furthermore, i would also like to add some additional tips, suggestions and variants to the aloo puri recipe. firstly, the recipe is generally made with wheat flour but you may also try this recipe with plain flour or maida too. with maida, it may taste better and flakier but may not be a healthy option. secondly, do not attempt this recipe with a large-sized poori disc-like bhatura. the size has to be small like a traditional poori’s as it may not puff otherwise. lastly, after kneading the dough do not rest it and start preparing the poori disc immediately. due to the use of potatoes, it may start releasing water and may not be able to shape it.
finally, i request you to check my other related roti naan recipes collection with this post of aloo puri recipe. it mainly includes my other related recipes like kulcha, aloo cheese paratha, aloo roti, masala kulcha, poori, moong dal puri, luchi, ukkarisida akki rotti, lauki thepla, bajra roti. further to these i would also like to mention my other similar related recipe categories like,
aloo puri video recipe:
recipe card for aloo ki poori recipe:
aloo puri recipe | aloo ki poori | masala poori | aalu ki puri
Ingredients
- 3 aloo / potato, boiled
- 2 cup wheat flour / atta
- 2 tbsp rava / semolina, fine
- ¼ tsp turmeric
- ½ tsp chilli powder
- ½ tsp cumin powder
- ½ tsp garam masala
- ¼ tsp ajwain / carom seeds
- 1 tsp kasuri methi, crushed
- ½ tsp salt
- water, for kneading
- oil, for frying
Instructions
- firstly, in a large bowl take 2 cup of wheat flour and 2 tbsp rava.
- also add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp cumin powder, ½ tsp garam masala, ¼ tsp ajwain, 1 tsp kasuri methi and ½ tsp salt.
- mix well making sure all the spices are well combined.
- further, add mashed 3 potatoes and mix well.
- add water and start to knead the dough.
- make sure to knead the dough adding water as required. also note that aloo will release the moisture, so add water accordingly.
- knead to a smooth and tight dough.
- also, add 2 tbsp oil and knead the dough.
- now take a ball and roll using a rolling pin.
- roll to slightly thick thickness.
- drop the rolled dough into the hot oil.
- press until the puri puffs up and splash oil to puff up fully.
- flip over and fry until it turns golden brown.
- finally, drain off the aloo poori and is ready to enjoy with sabzi or pickle.
Nutrition
how to make aloo puri with step by step photo:
- firstly, in a large bowl take 2 cup of wheat flour and 2 tbsp rava.
- also add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp cumin powder, ½ tsp garam masala, ¼ tsp ajwain, 1 tsp kasuri methi and ½ tsp salt.
- mix well making sure all the spices are well combined.
- further, add mashed 3 potatoes and mix well.
- add water and start to knead the dough.
- make sure to knead the dough adding water as required. also note that aloo will release the moisture, so add water accordingly.
- knead to a smooth and tight dough. also, add 2 tbsp oil and knead the dough.
- now take a ball and roll using a rolling pin.
- roll to slightly thick thickness.
- drop the rolled dough into the hot oil.
- press until the puri puffs up and splash oil to puff up fully.
- flip over and fry until it turns golden brown.
- finally, drain off the aloo poori and is ready to enjoy with sabzi or pickle.
notes:
- firstly, make sure to grate the boiled potato as there will be no bites of aloo.
- also, knead the dough really well else the poori will absorb oil.
- additionally, adding spices make the puri tasty and masaledar.
- furthermore, adding rava helps to get crispiness to puri.
- finally, aloo poori recipe tastes great when served hot.