aloo puri recipe | aloo poori recipe | how to make aloo puri for breakfast

aloo poori recipe - traditional punjabi spiced potato curry served with pooris.
RATE RECIPE
4.84 from 6 votes

aloo puri recipe with step by step photos – aloo poori recipe is a hot favorite regular at my hubby’s place for sunday morning breakfasts. in most punjabi homes the sunday breakfast is either aloo poori or bread pakora or different varieties of parathas like:

aloo poori recipe

i like aloo puri very much and usually have it for lunch. i cannot eat heavy foods at the start of my day. but in my hubby’s family everybody can 🙂 at my mom’s place the sunday breakfast would be light food like idli or dosa. on weekends it would be idli and dosa and on week days, mom would make upmapoha, sandwiches, porridges – all of which are light. we would have also aloo puri or poori bhaji in maharashtrian style. but it would be for lunch.

this aloo poori recipe is my mil’s treasured recipe. it is one of her best aloo sabzi recipes and everybody in the family loves it.

the main and top most ingredient which subtly flavors the whole dish is ajwain (carom seeds). it brings out the best in this potato curry. this potato curry is served hot hot with hot hot pooris, all puffed up and straight out from the kadai along with some chopped onions and lemon wedges.

the combo of aloo puri with sooji halwa is very popular in north india. usually the aloo puri is made for breakfast but you can have it any time of the day. mostly its 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 recipe which goes well with pooris and dosa.

aloo puri recipe

Author:Dassana Amit
Prep Time:25 minutes
Cook Time:50 minutes
Total Time:1 hour 15 minutes
Course:breakfasts,main course
Cuisine:north indian,punjabi
Servings (change the number to scale):4 to 5
4.84 from 6 votes
aloo puri recipe
aloo poori recipe - traditional punjabi spiced potato curry served with pooris.

INGREDIENTS FOR aloo puri recipe

(1 CUP = 250 ML)

for the aloo sabzi

  • 4-5 medium size potatoes (aloo), peeled and diced
  • 1 medium size onion, finely chopped
  • 2 to 3 garlic (lahsun), finely chopped (optional)
  • 1 inch ginger, finely chopped (adrak)
  • 2-3 tomatoes, chopped
  • 1 or 2 green chili, chopped or sliced (optional)
  • 1 teaspoon turmeric powder (haldi)
  • 1 teaspoon red chili powder (lal mirch powder)
  • ½ teaspoon garam masala powder
  • 1 teaspoon carom seeds (ajwain)
  • 1 pinch asafoetida (hing)
  • 1 teaspoon dry mango powder (amchur)
  • 3 tablespoon oil
  • 2 to 3 cups water
  • a few coriander leaves for garnishing

for the poori: (makes 15-18 pooris)

  • 2.5 to 3 cups whole wheat flour (atta)
  • 1 teaspoon oil
  • water to knead the flour
  • oil for frying

HOW TO MAKE aloo puri recipe

making aloo sabzi

  • heat oil in a pressure cooker. add the ajwain and fry them. now add the onion and saute them till they become soft.
  • add the ginger, garlic and green chilies and saute till the raw smell of the ginger and garlic disappears.
  • 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 aloo for 3-4 whistles or till the aloo are cooked.
  • open the lid and simmer the aloo sabzi by pressing a few cooked aloo 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 pooris.

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 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.

RECIPE TIPS

few tips for making aloo puri recipe
1. you can have the consistency of the aloo sabzi as per your preference. however avoid making it watery or thin.
2. the spice powders, namely chili powder, garam masala and mango powder can be adjusted per your liking.
3. 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.
4. 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.
GOOD KARMAall our content & photos are copyright protected. a lot of time and effort is spent in researching, developing, testing and photographing recipes. please do not copy. as a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia

how to make aloo puri recipe

preparing the aloo sabzi

1. heat oil in a pressure cooker. add 1 teaspoon ajwain (carom seeds) and saute them.

making aloo puri recipe

2. now add 1 medium sized finely chopped onion.

making aloo puri recipe

3. saute them till they become soft.

making aloo puri recipe

4. add 1 inch finely chopped ginger, 2 to 3 finely chopped garlic and 1 to 2 chopped green chilies. saute till the raw smell of the ginger and garlic disappears.

making aloo puri recipe

5. add 2 to 3 chopped tomatoes.

making aloo puri recipe

6. stir and mix well.

making aloo puri recipe

7. saute till the tomatoes become soft and pulpy.

making aloo puri recipe

8. add 1 teaspoon turmeric powder (haldi), 1 pinch asafoetida (hing) and 1 teaspoon red chili powder.

making aloo puri recipe

9. mix well.

making aloo puri recipe

10. now add 4 to 5 medium sized, diced potatoes (aloo).

aloo poori recipe

11. stir and mix well.

aloo poori recipe, aloo puri recipe

12. add 2 to 3 cups water.

aloo poori recipe

13. next add salt as required and mix well.

aloo poori recipe, aloo puri recipe

14. pressure cook the aloo for 3-4 whistles or till they are cooked.

aloo poori recipe, aloo puri recipe

15. here the potatoes are cooked well.

aloo poori recipe

16. open the lid and simmer the aloo sabzi by pressing a few cooked aloo with the spoon on the sides of the cooker.

aloo poori recipe

17. this is to get a slightly thicker consistency of the gravy. the starch from the aloo make the gravy a little thick.

aloo poori recipe

18. once done, sprinkle some ½ teaspoon garam masala powder.

aloo poori recipe

19. also add 1 teaspoon dry mango powder (amchur powder). mix well and garnish with some coriander leaves.

aloo poori recipe

20. serve aloo sabzi hot with pooris.

aloo poori recipe

making puri or poori

1. knead 2.5 to 3 cups whole wheat flour (atta) into a stiff dough with water and oil.

dough for puri or poori recipe

2. make small balls of the dough.

dough balls for poori recipe

3. apply oil to 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.

roll poori dough - poori recipe

4. roll the dough evenly into circles which are neither too thin nor thick.

apply oil to poori dough - poori recipe

5. place the rolled poori in a plate and cover with a clean kitchen towel, so that they don’t dry up.

making poori recipe

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 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.

preparing poori recipe

8. add one puri at a time. it will puff up soon.

poori recipe, puri recipe

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.

poori recipe, puri recipe

10. serve the hot pooris with the aloo sabzi, along side with sliced onions and some lemon wedges.

aloo poori recipe


POPULAR RECIPES

GET NEW RECIPES

Enter your Email Address

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

Leave a Comment

Your email address will not be published. We moderate comments and it takes 24 to 48 hours for the comments to appear. We thank you for your understanding and patience. If you have made the recipe, then you can also give a star rating.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

62 comments/reviews

shares