Aloo Puri Recipe Whiskaffair

on Jul 15, 2024, Updated Sep 11, 2024 In North Indian households, pooris and parathas are frequently made for breakfast, lunch, or dinner. Yes, they do add on some calories, but then occasionally, we do need something to indulge, don’t we? So go ahead and try my aloo puri recipe, which is super delicious! Aloo Puri is a deep-fried puffed Indian bread prepared with a dough which is made using boiled potatoes, flour, herbs, and spices. This mixed dough is so perfect in flavour, I assure you would keep asking for more of these Alu Puri. Not just hearty regular meals, I love making this recipe even for festivals and special occasions. You can serve it with raita and/or pickle, or pair it with Indian curries. Some of my favorite curries to serve with these puris are Bhandare Wale Aloo and Dubki Wale Aloo. If you love puri, do try some of my other puri recipes like

Palak Puri Bedmi Puri Beetroot Poori

Storage Suggestions

Try to serve these Aloo Poori hot out of the pan for the best taste. If you have leftover poori, cover them in foil and store them in an airtight container; they will turn soft, but you can still enjoy the flavors. You can easily reheat them when you are ready to eat in your microwave or air fryer.

1 cup whole wheat flour ½ cup fine semolina ½ teaspoon carom seeds ½ teaspoon cumin seeds 1 teaspoon red pepper flakes 1 tablespoon finely chopped cilantro 1 cup boiled, peeled, and grated potatoes 1 teaspoon salt

Use your fingers to apply 2-3 drops of oil on the dough ball and use a rolling pin to roll it into a 4-inch disc. Once the oil is nicely hot, slip the poori and fry until it puffs up and is browned from the bottom. Press gently with the back of a perforated ladle while frying. Flip the poori in the pan and fry on the other side until it is browned. Use your ladle to take them out of the pan and drain them on a tissue-lined plate to remove any excess oil. One by one; fry all the poori in the same way and serve them hot. If the oil is not hot, the poori remains flat and does not puff, so let the oil become very hot before you start to fry these. One way to check if the oil is very hot is to drop a 1 mm sized dough ball and it should rise up within 5 seconds or use your candy thermometer to check if the temperature has reached 375 F. Two people working together to roll and fry can make the poori making process much faster and easier; one of you can roll the pooris, and the other one can fry them. If you don’t have anyone to help you, you can roll 3-4 poories in one go and fry them one by one. If you have leftover aloo puri dough, I suggest you store it in an airtight container in the fridge till 2 or 3 days. When you are ready to prepare, just take it out of the fridge and let it sit on the counter for 15 to 20 minutes before preparing fresh hot puris.