Aloo Puri Recipe
A classic Indian breakfast featuring deep-fried whole wheat puffed bread served with a tangy and spicy crushed potato gravy.
Ingredients
For the Chatpati Aloo Sabzi
- 4- 5 Medium potatoes boiled and roughly crushed
- 2 large Tomatoes pureed or finely diced
- 1 inch Ginger grated
- 2 Chilies tear or diced
- 1 tsp Cumin seeds
- 1 pinch Asafoetida Hing
- 1 tsp Red Chili Powder
- 1 tsp Turmeric powder
- tsp Coriander powder
- 1 tsp Amchur powder Dry mango
- ½ tsp Garam masala
- 1 tsp Kasuri methi Dried fenugreek leaves
- 2 tbsp Fresh cilantro diced
- 2 mugs of water
For the Crispy Puri
- 2 mugs Whole wheat flour Atta
- 2 tbsp Semolina Suji, for redundant terseness
- ½ tsp Carom seeds Ajwain
- 1 tsp oil for the dough
- Water as demanded
- oil for deep frying
Instructions
- In a big bowl, combine wheat flour, suji, ajwain, and a spoonful of oil. Gradually incorporate water and knead to make a stiff dough. Let it sit covered for 20 twinkles.
- Warm 2 teaspoons of oil in a pan. Sizzle cumin seeds and hing. Once they have sizzled, add the ginger and green chillies, and stir-fry for a second.
- Now, add the tomato puree and stir till the oil separates from it. Then add red chilli, turmeric, and coriander powder.
- After that, add the crushed potatoes and mix the spices to coat the potatoes. Pour 2 mugs of water and stir. Cover and simmer for 10 – 12 minutes.
- Mash numerous potato chunks using the backside of your ladle to thicken the gravy. Also, add amchur powder, garam masala, and kasuri methi. Sprinkle some fresh cilantro on top and switch off the stove.
- Divide the puri dough into small balls. Apply a few drops of oil to the puri balls and roll them into a 3-4-inch circle. Do not use dry flour for rolling, as it burns in the oil.
- Heat the oil for deep frying on high. Precisely slide a rolled puri into the oil. Gently press with a slotted ladle until it puffs up. Flip and fry until golden brown on both sides. Serve hot with the set aloo.
Notes
- Kneading a stiff dough is crucial; a soft dough will result in soggy puris that don't puff up perfectly.
- Hand-crushing the potatoes instead of dicing them allows the natural starches to thicken the gravy for a rustic feel.
- Always fry puris in very hot oil; a lower temperature will make them absorb oil and become chewy.