Aloo Puri Recipe | Aloo Ki Poori | Masala Poori | Aalu Ki Poori with detailed photos and video. a unique, 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 their starch. These deep-fried pooris are loaded with spice and flavour and can be relished as they are, but they go very well with a choice of spicy curry or sabji.
I am a big fan of poori or bhatura recipes, as well as other deep-fried Indian bread recipes. These are always on my dinner menu with a spicy curry or even spicy chutney. But these pooris can be even more exciting if made with an extra topping of vegetables and spices. These pooris can be made with myriad vegetable toppings, but the most popular one is the potato poori. Basically, boiled potatoes are added directly to the wheat flour dough and blended in. Thus, it not only improves the taste but also makes it healthy and filling too. You may also add other types of vegetables to the potato mash. My personal recommendation is to add peas, cauliflower and even spinach puree too.
Furthermore, I would like to add some tips, suggestions, and variations to the aloo puri recipe. Firstly, the recipe is typically made with wheat flour, but you may also try it with plain flour or maida. With maida, it may taste better and flakier, but it may not be a healthy option. Secondly, do not attempt this recipe with a large, disc-shaped poori or bhatura. The size has to be small, like a traditional poori, or it may not puff. 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 alongside this aloo puri recipe post. It mainly includes my other related recipes, such as kulcha, aloo cheese paratha, aloo roti, masala kulcha, poori, moong dal puri, luchi, ukkarisida akki rotti, lauki thepla, and bajra roti. Further to these, I would also like to mention my other similar recipe categories, like
About Aloo Poori – Potato Bread
The original poori dish transforms into a more intense tasting experience because Aloo Puri brings its unique flavour. The common poori recipe uses wheat and maida (plain flour) as its base. The taste of plain wheat and maida pooris becomes unexciting because they present the same flavour throughout their duration. Adding potato vegetables to the poori dough improves its nutritional value, creating a healthier product. The change improves flavour while creating a more balanced overall taste experience. Each bite provides a complete feeling because of this development. The potato content makes the dough more flexible, which creates a smoother texture. The puris achieve their perfect puffiness through frying. The rolling process becomes simpler because of the dough enhancement. The recipe improves with this minor alteration, making it simpler to prepare.
Aloo Puri pairs well with all types of spicy gravy-based curries. The dish provides complete nutrition, which satisfies your hunger without requiring additional food. People consider this dish special because they use it for both festive occasions and celebratory meals. People typically enjoy this dish together with high-quality paneer curries to create an upscale dining experience. The dish performs well as a festive menu option because of its strong taste. The food provides a pleasant experience because it tastes wonderful and looks good when it is served hot. The process remains straightforward because extra ingredients do not introduce any complications. The addition of these ingredients makes it simpler to create the dough for frying in hot oil. Aloo Puri is a special dish that brings together comfort, taste, and festive dining.
Fun Fact:
Aloo Puri is widely enjoyed as a festive breakfast in many Indian households and is often served during special gatherings and weekend feasts.
Chef Tips for Aloo Puri
Aloo Puri is a flavourful, puffed Indian bread made from spiced potato dough. It delivers a crispy texture outside and a soft, tasty bite inside.
- Mashed Potato: Mash the potatoes well to avoid lumps and achieve a soft, dough-like texture.
- Firm Dough: Prepare a slightly tight dough so the puris hold shape and puff well.
- Spice Mix: Mix spices properly to ensure balanced flavour in every bite.
- Thickness: Roll puris evenly so they fry uniformly and puff perfectly.
- Frying: Drop puris in hot oil and press gently to help them puff and turn golden.
FAQs
- How do I make aloo puri soft and fluffy?
Use well-mashed potatoes and knead a firm dough to help the puris puff and stay soft inside. - Can I prepare aloo puri dough in advance?
Prepare the dough ahead of time and keep it covered to maintain moisture and freshness. - Why do aloo puris not puff properly?
Roll evenly, then fry in hot oil so the puris puff up and cook evenly. - Which oil is best for frying puri?
Use neutral cooking oil with high heat tolerance for proper frying and texture. - Can I make aloo puri healthier?
Control oil absorption by frying at the right temperature and using fresh ingredients.
Video recipe
Recipe Card for Aloo Puri Recipe
Aloo Puri Recipe | Masala Potato Poori
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 Photos
- Firstly, in a large bowl, take 2 cups 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, ensuring all the spices are evenly 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 into a smooth, tight dough. Also, add 2 tbsp of oil and knead the dough.
- Now take a ball and roll it 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 golden brown.
- Finally, drain off the aloo poori, and it is ready to enjoy with sabzi or pickle.
Notes
- Firstly, make sure to grate the boiled potato, as there will be no aloo bites.
- Also, knead the dough really well, else the poori will absorb oil.
- Additionally, adding spices makes the puri tasty and masaledar.
- Furthermore, adding rava helps achieve crispiness in the puri.
- Finally, the aloo poori recipe tastes great when served hot.