Aloo Puri Recipe

Aloo Puri is principally the definition of an ideal Sunday morning breakfast: warmly spiced potato curry with crispy Indian fried bread. Right this moment I’m sharing my Punjabi Mom-in-Legislation’s treasured recipe for this genuine North Indian meal; I’m so glad you’re right here to share it with me!

aloo poori recipe

About Aloo Puri

Aloo puri is a hearty, satisfying vegan breakfast that may be a favourite weekend deal with at our home. Aloo (Hindi for “potato”) refers back to the curry portion of the meal, whereas Puri (or poori) refers back to the the crisp fried breads the curry is served with.

This recipe comes from my mother-in-law, and it’s considered one of her most treasured household recipes. She considers it her greatest aloo sabzi recipe (sabzi means “cooked greens”), and the entire household merely adores it.

The mixture of aloo puri with sooji halwa could be very fashionable in North India. Normally this meal can be served for breakfast, however you’ll be able to have it any time of the day.

Whereas the recipe takes a bit extra time than I normally should spend on breakfast for a daily weekday, I’d eat this and Maharashtrian Poori Bhaji each weekend if I may. I may not get something executed afterwards – it’s a heavy meal – however the taste would possibly simply be value it!

In most Punjabi houses, Sunday breakfast consists of some form of fabulous bread like on this aloo poori, bread pakora, or totally different Paratha like:

Crucial ingredient on this pleasant curry is ajwain (carom seeds). They not solely subtly taste the entire dish, they’re additionally a superb digestive help with myriad different well being advantages.

The cozily spiced potato sabzi is served steaming scorching with freshly puffed Puri, straight out of the kadai, together with some chopped onions and lemon wedges. When you do this wonderful Punjabi breakfast, I’ve a sense you’ll fall in love.

Need extra such recipes? It’s also possible to examine this South Indian fashion Poori Masala for a special regional tackle this well-known breakfast.

Step-by-Step Information

The way to Make Aloo Poori

Put together Aloo Sabzi

1. Warmth oil in a 2 litre stovetop stress cooker. Add 1 teaspoon ajwain (carom seeds) and fry them until they splutter.

adding ajwain (carom seeds) to hot oil in a pressure cooker.

2. Now add ⅓ cup chopped onions (about 1 medium-sized onion, or 50 grams).

adding onions to pot with ajwain.

3. Sauté onions on medium-low warmth till they soften.

onions have softened.

4. Then add 2 teaspoons finely chopped ginger (1-inch ginger), 1 teaspoon finely chopped garlic (2 to three small to medium garlic cloves) and 1 to 2 chopped inexperienced chillies.

Sauté for just a few seconds until the uncooked aroma of the ginger and garlic goes away.

adding ginger, garlic and green chillies for making aloo puri sabzi recipe.

5. Add 1 heaped cup chopped tomatoes (about 2 medium to massive tomatoes or 200 grams).

tomatoes added to sabzi.

6. Stir and blend nicely.

mixed vegetables for making aloo puri recipe.

7. Sauté until the tomatoes change into smooth and pulpy.

tomatoes have broken down into an almost saucy consistency.

8. Add ½ teaspoon turmeric powder, 1 pinch asafoetida (hing) and 1 teaspoon purple chilli powder or ½ teaspoon cayenne pepper.

If you’re gluten free, please you should definitely examine the label of your asafoetida. Many commercially out there manufacturers are processed with wheat.

adding spices to sabzi for aloo puri recipe.

9. Combine nicely.

mixed veg prior to adding potatoes and liquid - the mixture looks thick and kind of dull.

10. Now add 2 heaped cups peeled, diced potatoes (about 5 medium-sized potatoes or 350 grams).

aloo added to sabzi pot.

11. Stir and blend nicely.

potatoes mixed with tomatoes and other veg.

12. Add 2 cups of water.

water added to sabzi for aloo poori recipe.

13. Subsequent add salt to style and blend nicely.

adding salt to gravy.

14. Strain cook dinner for 3 to 4 whistles on medium warmth, or until the potatoes are executed (fork tender). When the stress drops naturally within the cooker, then solely open the lid.

pressure cooker with lid on.

15. Test to see if the potatoes are tender. Within the under photograph, the potatoes are cooked nicely.

spoon showing consistency of potatoes for aloo poori recipe.

16. Open the lid and mash just a few cooked potatoes towards the perimeters of the cooker.

mashing some potatoes for thickening the sabzi.

17. Simmer for a couple of minutes to thicken. The starch from the potatoes will act as a pure thickener for the gravy.

aloo poori curry is beginning to thicken from the potato starch.

18. As soon as executed, sprinkle in ½ teaspoon garam masala powder.

adding garam masala.

19. Additionally, add 1 teaspoon dry mango powder (amchur powder). Combine nicely and garnish with some coriander leaves.

adding amchur (dry mango powder).

20. Serve the Aloo Sabzi scorching with Puri.

bowl of aloo sabzi with a plate of poori to the side.

Step-by-Step Information

The way to make Make Puri

Make Poori Dough

1. Knead 2.5 to three cups complete wheat flour (atta) right into a stiff dough including water as wanted and 1 teaspoon oil.

dough for puri or poori recipe.

2. Make small balls of the dough.

dough balls for making poori.

3. Apply oil to the dough ball.

The explanation you apply oil as a substitute of dusting with flour is in order that whereas frying, the oil stays clear and also you received’t see darkish burnt flour particles contained in the oil.

puri dough ball rolled in oil and waiting to be rolled out into a flatbread.

4. Roll the dough evenly into circles which can be neither too skinny nor thick.

rolling poori with a french rolling pin.

5. Place the rolled poori on a plate and canopy with a clear kitchen towel in order that they don’t dry up.

4 rounds of puri dough on a plate waiting to fry.

Fry Puri

6. Warmth oil in a deep frying pan or kadai. When the oil is sufficiently scorching (it ought to bubble across the deal with of a wood spoon), then drop a small dough ball into the oil.

If the dough ball rises steadily and briskly to the highest, then the oil is sufficiently scorching to fry the puri. In any other case, enable it to proceed to warmth up earlier than frying the puri.

Troubleshooting Tip: If the dough ball rises slowly or remains to be on the backside, then the oil is chilly; if it rises tremendous quick, then the oil is just too scorching.

adding a poori to hot oil - it is bubbling.

8. Add one puri at a time. It would puff up quickly. Gently nudge with a slotted spoon which helps in puffing the puri evenly.

poori has expanded 10x and completely puffed up.

9. As soon as the underside facet is golden, then flip over the puri and gently press it down with a slotted spoon, shifting it in a round movement. Fry the puri until golden brown throughout. 

Take away the poori to a plate lined with paper napkins to take away extra oil. Fry all pooris this manner.

If the oil turns into too scorching, then decrease the temperature by lowering the warmth and vice versa. Fry the puri in batches.

pressing poori with spoon to help it cook.

10. Serve the new puri with the aloo sabzi, alongside sliced onions and a few lemon wedges.

4 golden brown puris on a white plate for serving aloo poori.

FAQs

Can I take advantage of canned diced tomatoes?

Completely! Merely drain and measure out the quantity you want.

What about frozen diced potatoes?

Yep! This can be a nice shortcut to make use of.

Can I make this forward of time?

Sure! You may make the aloo sabzi just a few days forward – it ought to final for two to three days within the fridge.

For one of the best puri, although, I like to recommend frying them earlier than you serve. That mentioned, you may make the dough as much as a day upfront. Maintain them in an hermetic container, then roll and fry inside a day.

What are the proportions of flour to water for the puri?

It is best to use roughly 3 components of flour to ¾-1 half water. Take a look at my Poori Recipe submit for extra particulars!

Can I make this gluten free?

Completely! The aloo sabzi is of course gluten free (as long as you could have an authorized gluten free asafoetida), so all that’s left is the puri. Take a look at my recipe for vegan, gluten free rice poori for a tasty choice!

Extra Such Related Breakfast To Strive!

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aloo puri recipe

Aloo Puri Recipe

This Punjabi Aloo Puri recipe is a standard dish of a spiced Potato Curry (Aloo Sabzi) served with Puri. Each the Aloo Curry and the Puri (Indian fry bread) served collectively makes for a filling and satisfying meal.

4.96 from 21 votes

Prep Time 25 minutes

Prepare dinner Time 50 minutes

Whole Time 1 hr 15 minutes

For the aloo sabzi

For the puri: (makes 15-18 puri)

Making aloo sabzi

  • Warmth oil in a 2 litre stovetop stress cooker. Add the carom seeds and fry them for a few seconds. Now add the chopped onions and sauté them until soften on medium-low warmth.

  • Add the ginger, garlic and inexperienced chilies and saute for just a few seconds until the uncooked aroma of the ginger and garlic goes away.

  • Add the chopped tomatoes and saute until the tomatoes change into smooth and pulpy.

  • Add the turmeric powder, asafoetida and purple chili powder. Combine nicely.

  • Now add the diced potatoes. Add salt and blend nicely.

  • Add water and stress cook dinner the curry on medium warmth for 3 to 4 whistles or until the potatoes are executed.

  • When the stress drops naturally within the cooker, then solely open the lid.

  • Open the lid and simmer the curry by urgent just a few cooked potatoes with the spoon on the perimeters of the cooker.

  • That is to get a barely thicker consistency of the gravy. The starch from the aloo make the gravy just a little thick.

  • As soon as executed, sprinkle some garam masala powder and mango powder. Combine nicely and garnish with some coriander leaves.

  • Serve aloo sabzi scorching with poori.

Making poori

  • Knead the wheat flour right into a stiff dough with water and oil. Make small balls of the dough. Roll into rounds having 4 to five inches diameter.

  • Warmth oil for deep frying. Fry the pooris in medium scorching oil until they get puffed and are golden brown.

  • Take away them into paper napkins to take away extra oil. Fry puri in batches.

  • Serve the new puri with the aloo sabzi, alongside facet with sliced onions and a few lemon wedges.

  1. Consistency: You possibly can have the consistency of the aloo sabzi as per your desire. Nonetheless keep away from making it watery or skinny.
  2. Much less or extra spicy: The spice powders, specifically chili powder, garam masala and mango powder may be adjusted per your liking.
  3. Carom seeds substitute: Within the absence of carom seeds, you’ll be able to add cumin seeds. The curry or sabzi is not going to have the carom seeds taste, however nonetheless style good.
  4. Cooking in a pan: In case you don’t have a stress cooker than after including the potatoes and water, cowl the pan and let the potatoes get cooked. Keep in mind to examine in between. You possibly can all the time add extra water later in the event you really feel the gravy has change into too thick. 

Vitamin Details

Aloo Puri Recipe

Quantity Per Serving

Energy 592 Energy from Fats 189

% Every day Worth*

Fats 21g32%

Saturated Fats 2g13%

Sodium 155mg7%

Potassium 1360mg39%

Carbohydrates 91g30%

Fiber 17g71%

Sugar 5g6%

Protein 17g34%

Vitamin A 661IU13%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 6mg30%

Vitamin B6 1mg50%

Vitamin C 39mg47%

Vitamin E 9mg60%

Vitamin Okay 8µg8%

Calcium 108mg11%

Vitamin B9 (Folate) 84µg21%

Iron 10mg56%

Magnesium 163mg41%

Phosphorus 371mg37%

Zinc 3mg20%

* P.c Every day Values are primarily based on a 2000 calorie eating regimen.

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This Aloo Puri Recipe from the archives first revealed in Could 2012 has been republished and up to date on November 2022.

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