Aloo Puri Recipe: Aloo Puri, a quintessential North Indian breakfast, pairs a warmly spiced potato curry (aloo sabzi) with puffed, crispy fried bread (puri). This meal is synonymous with indulgent weekend mornings and is beloved for its rich flavors and satisfying texture. Passed down through generations, this Punjabi recipe is a family treasure shared by my mother-in-law, and I’m delighted to bring it to your kitchen!
What is Aloo Puri Recipe?
Aloo Puri is a hearty, flavorful dish featuring two main components: Aloo Puri Recipe
- Aloo Sabzi: A mildly spiced, tangy potato curry infused with the flavors of ajwain (carom seeds) and dry mango powder.
- Puri: Golden, puffed whole wheat bread, fried until crisp.
This beloved breakfast is often enjoyed on weekends or during special occasions. It’s traditionally served steaming hot, accompanied by lemon wedges, sliced onions, and even a side of sooji halwa for an extra touch of sweetness.
How to Make Aloo Sabzi
- Sauté Aromatics:
Heat oil in a pressure cooker and fry ajwain seeds until they crackle. Add chopped onions, garlic, ginger, and green chilies, and sauté until fragrant. - Cook Tomatoes:
Mix in chopped tomatoes and cook until soft and pulpy. - Add Spices:
Stir in turmeric, red chili powder, and asafoetida for a flavorful base. - Add Potatoes and Water:
Add diced potatoes, water, and salt. Pressure cook for 3–4 whistles until the potatoes are tender. - Mash and Simmer:
Mash some of the cooked potatoes to naturally thicken the curry. Simmer for a few minutes to enhance the flavors. - Finish with Spices:
Sprinkle garam masala and amchur powder for a tangy finish. Garnish with coriander leaves and serve hot.
How to Aloo Puri Recipe
- Prepare the Dough:
Knead a stiff dough using whole wheat flour, water, and a teaspoon of oil. - Shape:
Divide the dough into small balls, coat lightly with oil, and roll into evenly thick circles. - Fry:
Heat oil in a deep pan and fry the puris one at a time. They’ll puff up beautifully with a gentle nudge from your spoon. Fry until golden, then drain on paper towels.
Serving Suggestions
Serve Aloo Puri fresh and hot with sliced onions and lemon wedges. Add a side of sooji halwa for a traditional North Indian touch, or pair with pickles for extra flavor.
FAQs about Aloo Puri Recipe
What makes the potato curry so flavorful?
The use of ajwain (carom seeds), garam masala, and amchur powder creates a unique balance of warmth, spice, and tanginess in the curry.
Can I prepare the puri dough in advance?
Yes, you can prepare the dough a few hours ahead and store it covered to prevent drying. Roll and fry the puris just before serving for the best texture.
Why doesn’t my puri puff up?
Ensure the oil is hot enough before frying. Pressing the puri gently with a slotted spoon while frying helps it puff evenly.
Is there a gluten-free option for puris?
While traditional puris use wheat flour, you can experiment with gluten-free flours like chickpea or millet flour for a variation, though the texture will differ.
Can I make Aloo Puri healthier?
For a lighter version, you can bake the puris or pair the curry with whole wheat chapati instead. However, the indulgent nature of traditional Aloo Puri is part of its charm.