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 â…“ 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.
Frying puri
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.
Aloo Puri
Ingredients
for the aloo sabzi
- 2 tablespoons oil
- 1 teaspoon carom seeds (ajwain)
- â…“ 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
- 1 teaspoon oil
- water to knead the flour - as required
- oil for frying - as required
Instructions
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.
making 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 them into paper napkins to remove excess oil.
- Serve the hot pooris with the aloo sabzi, along side with sliced onions and some lemon wedges.
Notes
- Â 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.Â
absolutely awesome
thankyou
thanks ajit.
Superb recipe floor am authentic punjabi style aloo puri sabji! Thank you!!
Welcome Prajakta
Made the Aloo Sabzi yesterday. It was wonderful! The ajwain tadka, amchur powder as well as use of both red chilli powder and green chilli enhanced the taste 🙂
Thank you so much for all your posts. I have been following your site for a long time. Already tried many recipes :). Great work! Keep it up!
Best wishes 🙂
Welcome Debipriya. Glad to know this. Thanks for your positive feedback and best wishes.
I made this bhaji with ajwain tadka first time today. My son loved it very much and has asked to make it again next time.
Thanks for the easy and tasty recipie
Welcome Vidya. Glad to know this.
I tried this recepie ….its awesome ….very nice app every recepie is wonderful
thanks djk
Thank u sooo much…I luv u..I hav tried this recipe..it was awesum ..I hav also added a little bit masala of mango pickle ..it was So Gud
welcome inderpreet. nice to know this.
I prepared aaloo Puri it is very good taste iam very thankful to uuuuuu thanks n love ur recepies
thankyou so much honey 🙂
Hi….tried ur recipe of aloo ki sabji…nd it become superhit….m happy 🙂 🙂 …i am superfan of ur recipes….nd made many of them…. all were easy to made and yummy to eat… thanks dear ….. love ur recipes 🙂
glad to know this. thanks for sharing positive review on recipes.
I love all your recipes dasanna. I have tried paneer recipes chole recipes…whatever i tried it was the best. It came out really well..ilike the pictures of the recipe.thank you for the lovely and easy recipes
welcome kavita. nice to know this. thanks for sharing positive review on recipes.
Hi dassana amit.
Can I prepare the dough a day before and refrigerate it?
Will it effect the taste or texture?
I want to give it as lunch to my husband at work. How shid I keep the pui soft?
zeynab, yes you can prepare one day before. some change will be there in taste and texture. store in an air tight container and spread oil all around the dough before keeping in fridge. don’t use the dough for more than 1-2 days as it start becoming black and hard.
Hello
Your punjabi style aloo poori is really awsome. it was simple to cook & delicious too.
thanks jisha
I relished the paneer paratha as per your receipe. It was so good and I will be making it again. Thanks for your blog. I will be also will be trying to make other parathas also. Thanks.
welcome venkatraman. yes, do try other parathas also. as the taste vary as per the filling.
Recipe sounds easy to prepare and will try tomorrow and get back to you. Thanks
happy cooking.
thank u so much
welcome sadiq
Hi dassana, I have been following your awesome blog since a year n have been a great fan of yours!! I just got married n even though I knew cooking I always needed a quick revision
welcome nidhie and thanks for this lovely feedback.
Thank you. we enjoyed your alio puri recipe.
welcome kaveri
Hi Dassana,
Came across your blog last night when I was searching for some veg recipes. Love your recipes. Will definitely be trying this recipe in a day or two. Thank you so much for sharing!
thanks nerissa.
Hi Dassana- bumped into your blog when I was searching for aloo puri – and found yours. I tried and it was awesome – the aroma of ajwain was so just brilliant… The only alteration I made was to add ghee and oil for the saute and a little milk to tone down the spicyness as I used kashmiri chili power.. Will definitely try your other recipes….thanks for sharing. will post more comments after my friends try your sabzi as I making this for a potluck dinner to go with the puris….
thanks sathiarani for your feedback. the aroma and flavors of ajwain stand out in this recipe. you can cut down the spices next time you make it. sure give the feedback.
i tried this recipe out and everyone at home loved it….thank you soo much!!!its really awsome!
welcome neetu
your blog makes my juices flow!
such tasty pics and recipes…
wonderful work 🙂
thanks tushar.
the combo looks perfect and made for eachother, love the clicks
i came thr’ ur site recently .it’s too good. thank you very much. i was going thr’ the easy ones first. i really find it superb. while reading the making of recipie it feels some of my freind is telling me the recipe. launguage is also easy flowing. i tried aloo sabjee like this.it was awsome.i tried mushroom,paneer also.it turned out really good.thanks a lot again.
supriya
hi supriya, glad to know that the recipes came out great. also thanks for all your kind words. encourages and motivates me. thanks once again.
Hi Dassana,
The aloo subzi looks delicious !! Have always been a fan of your pics and recipes. very colourful and vibrant.. Tried the Rajma recipe and turned out well. My lil one loves rajma and I didn’t know the recipe till I tried it from your site. Infact she loves mostly punjabi dishes though we are originally from the south. so your site is a real blessing to me. have always wanted to leave a thank you note but never had the time. so tonight here i am writing to you after tucking away the entire family to bed… kids and inlaws..what I wanted to request you is the puri recipe. the puris look so well puffed and brown. mine don’t puff or look pale and oily. would you mind sharing your secret tip…am sure u have one.. Thank you once again for your fab site. God bless you. Keep up the good work.
thanks a lot shirley. comments like yours inspire & encourage me. do comment or give feedback when you have time.
there is no secret tip in making the puris. it is just that one needs to get the technique right for making pooris – mainly getting the dough right, rolling the puris and frying the pooris at the correct tempearture in the oil.
even i was not so good in making puris some years back. but with practice i make good pooris now. i will share the method of making the perfect pooris in a post.
Hi Dassana.the aloo turned out great.I made it for dinner with amras and puri.Family loved it.Thankyou so much.
welcome shubha. thanks for making the recipe as well taking time out to comment on the post.
oh no, that’s not what I meant at all, I *know* that Indian food, veg or not, definitely isn’t bland! that’s my problem with many the recipes I keep finding elsewhere 😉 I will be definitely trying some of yours, don’t worry x
what i meant to say that was the recipes in the cookbooks and some blogs make it bland. i know you did not meant it. sure, do try the recipes 🙂
indians are good at digesting this kind of heavy stuff..right in the morning.. but then whatever it is.. i simply cannot resist this aloo puri..m gonna make it..but in the dinner..lol
the indians can digest such heavy stuff coz they work hard… especially in punjab they work hard in the fields… also we use so many spices in our food. these also help in digestion. like for instance in this recipe ajwain is added and it is excellent for digestion. also there is turmeric powder, asafoetida, garam masala… all good for digestion 🙂
I like my sabzi to be a little liquidy for puris . Like this one. Looks delicious.
That is one awesome combo… The curried potatoes is so simple … I have to give this a try..:)) Pooris are awesome..
Reva
i love my ma’s aloo poori.. so many memories associated with it. it used to be a special treat on some weekends or some events.:) and the fights over the fresh puffed pooris:) your pooris look crisp and inviting!
me and my sis would also fight over the pooris when mom would make them 🙂
You can’t imagine a heavy breakfast ..and .. We North Indians can’t live without it :)) Paratha, stuffed paratha, puri’s, chole bhature :)) It is a start to a perfect day! I am making some today, and thinking of posting it 🙂 Ajwain.. here I come :d
you know ansh in the beginning i was shocked to see butter laden stuffed parathas, plain paratha, chole bhature or chole poori as breakfast food. but now have got used to it. i would barely manage to have one stuffed parathas and thats it. till today when i make these for breakfast i can hardly have one or maximum two parathas or pooris.
my sisters’s favorite yumm….
xoxo
Awesome recipes …you both are doing a wonderful job together!!
We all have heard stomach is the way to heart;) ..I got married recently and your website has been a great help 🙂
thankyou madhuri for your encouraging words 🙂 that’s true food reaches to the stomach and to the soul. pleased to know our foodblog could help you in cooking.