aloo poori recipe, punjabi aloo poori recipe for breakfast | aloo puri recipe

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aloo poori 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:

i like aloo poori 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 upma, potato poha, 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 poori 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.

if you are looking for similar recipes then do check bengali luchi, matar kulcha, naan without yeast, methi chole, garlic naan, bhatura and mooli paratha.

punjabi style aloo poori recipe card below:

4.13 from 8 votes
aloo poori recipe | aloo puri recipe
prep time
25 mins
cook time
50 mins
total time
1 hr 15 mins

aloo poori recipe - traditional punjabi spiced potato curry served with pooris.

course: breakfasts, main course
cuisine: north indian, punjabi
servings: 4 to 5
author: dassana amit
ingredients (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 recipe
making aloo sabzi:
  1. heat oil in a pressure cooker. add the ajwain and fry them. now add the onion and saute them till they become soft.

  2. add the ginger, garlic and green chilies and saute till the raw smell of the ginger and garlic disappears.

  3. add the chopped tomatoes and saute till the tomatoes become soft and pulpy.

  4. add the turmeric powder, asafoetida and red chili powder. mix well.

  5. now add the diced potatoes. add salt and mix well.

  6. add water and pressure cook the aloo for 3-4 whistles or till the aloo are cooked.

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

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

  9. once done, sprinkle some garam masala powder and mango powder. mix well and garnish with some coriander leaves.

  10. serve aloo sabzi hot with pooris.

making pooris:
  1. 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.

  2. heat oil for deep frying. fry the pooris in oil till they get puffed and are golden brown.

  3. remove the poori into paper napkins to remove excess oil.

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

recipe notes

few tips for making aloo poori 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.

how to make punjabi style aloo poori recipe:

preparing the aloo sabzi:

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

2. now add 1 medium sized finely chopped onion.

3. saute them till they become soft.

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.

5. add 2 to 3 chopped tomatoes.

6. stir and mix well.

7. saute till the tomatoes become soft and pulpy.

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

9. mix well.

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

11. stir and mix well.

12. add 2 to 3 cups water.

13. next add salt as required and mix well.

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

15. here the potatoes are cooked well.

16. open the lid and simmer the aloo sabzi by pressing a few cooked aloo 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 aloo make 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.

preparing the pooris:

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 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 which 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 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 poori at a time. it will puff up soon.

9. once the bottom side is golden, then turn over the poori 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, along side with sliced onions and some lemon wedges.

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This post was last modified on January 28, 2018, 12:24 pm

    Categories Curry RecipesDinner RecipesIndian Breads & ParathasIndian Breakfast RecipesNorth Indian RecipesPopular Indian RecipesPunjabi RecipesVegan Recipes

View Comments (60)

    • 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.

  • 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.

  • 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!

  • That is one awesome combo... The curried potatoes is so simple ... I have to give this a try..:)) Pooris are awesome..

  • 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 am so, so excited to have found your blog!! I am vegan and I LOVE Indian food (it's pretty much all my non-veg family eats, along with Thai), but I have found that the Indian and other asian recipes included in vegan cookbooks (and blogs!) are usually SO bland and lacking in flavour, so I can't wait to try out some of yours :) this one in particular sounds delicious! x

      • 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 :-)

  • 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.

  • 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.

  • 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.

    • 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.

  • i tried this recipe out and everyone at home loved it....thank you soo much!!!its really awsome!

  • 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.

  • 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!

  • 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

  • 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.

  • 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.

  • 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

  • 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 :)

  • 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

  • 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

  • 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.

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