Aloo Puri is a favorite breakfast at my hubby’s place for Sunday mornings. Here aloo refers to potato curry and puri is Indian fried bread. Since both these dishes are served together, it named as aloo puri.
I have added here both the recipes of our family’s favorite potato curry and the puri.
This aloo puri recipe is my mother-in-law’s treasured recipe. It is one of her best aloo sabzi recipe and everybody in the family loves it.
So I make this dish either for breakfast or for lunch on weekends. I also make Poori bhaji in Maharashtrian style.
In most Punjabi homes the Sunday breakfast is either aloo poori or bread pakora or different varieties of parathas like:
The main and topmost ingredient which subtly flavors the whole dish is ajwain (carom seeds). It brings out the best in this potato curry. Carom seeds also helps in digestion.
This potato curry is served steaming hot with Puri, all puffed up and straight out from the kadai along with some chopped onions and lemon wedges.
The combination of aloo puri with sooji halwa is very popular in North India. Usually, aloo puri is made for breakfast but you can have it any time of the day. Mostly it is made on weekends as it is a heavy meal and you won’t feel like working after having it.
You can also check this South Indian style Poori Masala which goes well with pooris and dosa.
How to make Aloo Puri
Preparing the aloo sabzi
1. Heat oil in a pressure cooker. Add 1 teaspoon ajwain (carom seeds) and fry them till they splutter.
2. Now add ⅓ cup chopped onions (about 1 medium-sized onion or 50 grams onion).
3. Sauté onions till they soften.
4. Then add 2 teaspoons finely chopped ginger or (1-inch ginger), 1 teaspoon finely chopped garlic (2 to 3 small to medium garlic cloves) and 1 to 2 chopped green chillies. Sauté till the raw aroma of the ginger and garlic goes away.
5. Add 1 heaped cup chopped tomatoes (about 2 medium to large tomatoes or 200 grams).
6. Stir and mix well.
7. Sauté till the tomatoes become soft and pulpy.
8. Add ½ teaspoon turmeric powder, 1 pinch asafoetida (hing) and 1 teaspoon red chilli powder or ½ teaspoon cayenne pepper.
9. Mix well.
10. Now add 2 heaped cups diced potatoes (about 5 medium-sized potatoes or 350 grams potatoes).
11. Stir and mix well.
12. Add 2 cups of water.
13. Next add salt as required and mix well.
14. Pressure cook for 3 to 4 whistles or till the potatoes are done.
15. Here the potatoes are cooked well.
16. Open the lid and simmer the aloo sabzi by pressing a few cooked potatoes with the spoon on the sides of the cooker.
17. This is to get a slightly thicker consistency of the gravy. The starch from the potatoes makes the gravy a little thick.
18. Once done, sprinkle some ½ teaspoon garam masala powder.
19. Also, add 1 teaspoon dry mango powder (amchur powder). Mix well and garnish with some coriander leaves.
20. Serve aloo sabzi Hot with Pooris.
Making puri or poori
1. Knead 2.5 to 3 cups whole wheat flour (atta) into a stiff dough with water and oil.
2. Make small balls of the dough.
3. Apply oil to the dough ball. The idea of applying oil and not dusting with flour is so that while frying, the oil stays clean and you won’t see dark burnt flour particles inside the oil.
4. Roll the dough evenly into circles that are neither too thin nor thick.
5. Place the rolled poori in a plate and cover with a clean kitchen towel, so that they don’t dry up.
6. Heat oil in a deep frying pan or kadai. When the oil is sufficiently hot, then drop a small dough ball into the oil. If the dough ball rises steadily and briskly to the top, then the oil is sufficiently hot to fry the pooris. Otherwise, wait till the oil becomes hot before frying the pooris. if the dough ball rises slowly or is still at the bottom, then the oil is cold and if it rises too fast, then the oil is very hot.
8. Add one puri at a time. It will puff up soon.
9. Once the bottom side is golden, then turn over the puri and fry gently pressing down with the frying spoon or slotted spoon in a circular motion. fry the puri till golden brown all over. remove the poori into paper napkins to remove excess oil. Fry all pooris this way. If the oil becomes too hot, then lower the temperature by reducing the flame and vice versa.
10. Serve the hot pooris with the aloo sabzi, alongside with sliced onions and some lemon wedges.
for the aloo sabzi
- 2 tablespoons oil
- 1 teaspoon carom seeds (ajwain)
- ⅓ cup chopped onions or 50 grams onion or 1 medium-sized onion, chopped
- 2 teaspoons finely chopped ginger or 1 inch ginger, finely chopped
- 1 teaspoon finely chopped garlic or 3 to 4 small to medium garlic cloves, finely chopped (optional)
- 1 or 2 green chillies - chopped or sliced (optional)
- 1 heaped cup chopped tomatoes or 200 grams tomatoes or 2 medium to large tomatoes
- 2 heaped cups diced potatoes or 350 grams or 5 medium-sized potatoes, peeled and diced
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- ½ teaspoon garam masala powder
- 1 pinch asafoetida (hing)
- ½ to 1 teaspoon dry mango powder (amchur)
- 2 cups water
- 1 to 2 tablespoons coriander leaves - for garnish
for the poori: (makes 15-18 pooris)
- 2.5 to 3 cups whole wheat flour (atta)
- 1 teaspoon oil
- water to knead the flour - as required
- oil for frying - as required
making aloo sabzi
- Heat oil in a pressure cooker. Add the carom seeds and fry them for a couple of seconds. Now add the chopped onions and saute them till soften.
- Add the ginger, garlic and green chilies and saute till the raw aroma of the ginger and garlic goes away.
- Add the chopped tomatoes and saute till the tomatoes become soft and pulpy.
- Add the turmeric powder, asafoetida and red chili powder. Mix well.
- Now add the diced potatoes. Add salt and mix well.
- Add water and pressure cook the curry for 3 to 4 whistles or till the potatoes are done.
- Open the lid and simmer the curry by pressing a few cooked potatoes with the spoon on the sides of the cooker.
- This is to get a slightly thicker consistency of the gravy. The starch from the aloo make the gravy a little thick.
- Once done, sprinkle some garam masala powder and mango powder. Mix well and garnish with some coriander leaves.
- Serve aloo sabzi hot with poori.
- Knead the wheat flour into a stiff dough with water and oil. Make small balls of the dough. Roll into rounds having 4 to 5 inches diameter.
- Heat oil for deep frying. Fry the pooris in oil till they get puffed and are golden brown.
- Remove the poori into paper napkins to remove excess oil.
- Serve the hot pooris with the aloo sabzi, along side with sliced onions and some lemon wedges.
- Consistency: You can have the consistency of the aloo sabzi as per your preference. However avoid making it watery or thin.
- Less or more spicy: The spice powders, namely chili powder, garam masala and mango powder can be adjusted per your liking.
- Carom seeds substitute: In the absence of carom seeds, you can add cumin seeds. The curry or sabzi will not have the carom seeds flavor, but still taste good.
- Cooking in a pan: If you don't have a pressure cooker than after adding the potatoes and water, cover the pan and let the potatoes get cooked. Remember to check in between. You can always add more water later if you feel the gravy has become too thick.