Aloo Puri Recipe
Aloo Puri is basically the definition of a perfect Sunday morning breakfast: warmly spiced potato curry with crispy Indian fried bread. Today I’m sharing my Punjabi Mother-in-Law’s treasured recipe for this authentic North Indian meal; I’m so glad you’re here to share it with me!
About Aloo Puri
Aloo puri is a hearty, satisfying vegan breakfast that is a favorite weekend treat at our house. Aloo (Hindi for “potato”) refers to the curry portion of the meal, while Puri (or poori) refers to the the crisp fried breads the curry is served with.
This recipe comes from my mother-in-law, and it is one of her most treasured family recipes. She considers it her best aloo sabzi recipe (sabzi means “cooked vegetables”), and the whole family simply adores it.
The combination of aloo puri with sooji halwa is very popular in North India. Usually this meal would be served for breakfast, but you can have it any time of the day.
While the recipe takes a bit more time than I usually have to spend on breakfast for a regular weekday, I would eat this and Maharashtrian Poori Bhaji every weekend if I could. I might not get anything done afterwards – it’s a heavy meal – but the flavor might just be worth it!
In most Punjabi homes, Sunday breakfast includes some kind of fabulous bread like in this aloo poori, bread pakora, or different Paratha like:
The most important ingredient in this delightful curry is ajwain (carom seeds). They not only subtly flavor the whole dish, they are also an excellent digestive aid with myriad other health benefits.
The cozily spiced potato sabzi is served steaming hot with freshly puffed Puri, straight out of the kadai, along with some chopped onions and lemon wedges. Once you try this amazing Punjabi breakfast, I have a feeling you’ll fall in love.
Want more such recipes? You can also check this South Indian style Poori Masala for a different regional take on this famous breakfast.
How to Make Aloo Poori
Prepare Aloo Sabzi
1. Heat oil in a 2 litre stovetop 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).
3. Sauté onions on medium-low heat until they soften.
4. Then add 2 teaspoons finely chopped ginger (1-inch ginger), 1 teaspoon finely chopped garlic (2 to 3 small to medium garlic cloves) and 1 to 2 chopped green chillies.
Sauté for a few seconds 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.
If you are gluten free, please be sure to check the label of your asafoetida. Many commercially available brands are processed with wheat.
9. Mix well.
10. Now add 2 heaped cups peeled, diced potatoes (about 5 medium-sized potatoes or 350 grams).
11. Stir and mix well.
12. Add 2 cups of water.
13. Next add salt to taste and mix well.
14. Pressure cook for 3 to 4 whistles on medium heat, or till the potatoes are done (fork tender). When the pressure drops naturally in the cooker, then only open the lid.
15. Check to see if the potatoes are tender. In the below photo, the potatoes are cooked well.
16. Open the lid and mash a few cooked potatoes against the sides of the cooker.
17. Simmer for a few minutes to thicken. The starch from the potatoes will act as a natural thickener for the gravy.
18. Once done, sprinkle in 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 the Aloo Sabzi hot with Puri.
How to make Make Puri
Make Poori Dough
1. Knead 2.5 to 3 cups whole wheat flour (atta) into a stiff dough adding water as needed and 1 teaspoon oil.
2. Make small balls of the dough.
3. Apply oil to the dough ball.
The reason you apply oil instead of 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 on a plate and cover with a clean kitchen towel so they don’t dry up.
Fry Puri
6. Heat oil in a deep frying pan or kadai. When the oil is sufficiently hot (it should bubble around the handle of a wooden spoon), 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 puri. Otherwise, allow it to continue to heat up before frying the puri.
Troubleshooting Tip: If the dough ball rises slowly or is still at the bottom, then the oil is cold; if it rises super fast, then the oil is too hot.
8. Add one puri at a time. It will puff up soon. Gently nudge with a slotted spoon which helps in puffing the puri evenly.
9. Once the bottom side is golden, then turn over the puri and gently press it down with a slotted spoon, moving it in a circular motion. Fry the puri till golden brown all over.
Remove the poori to a plate lined with paper napkins to remove excess oil. Fry all pooris this way.
If the oil becomes too hot, then lower the temperature by reducing the heat and vice versa. Fry the puri in batches.
10. Serve the hot puri with the aloo sabzi, alongside sliced onions and some lemon wedges.
FAQs
Can I use canned diced tomatoes?
Absolutely! Simply drain and measure out the amount you need.
What about frozen diced potatoes?
Yep! This is a great shortcut to use.
Can I make this ahead of time?
Yes! You can make the aloo sabzi a few days ahead – it should last for 2 to 3 days in the refrigerator.
For the best puri, though, I recommend frying them before you serve. That said, you can make the dough up to a day in advance. Keep them in an airtight container, then roll and fry within a day.
What are the proportions of flour to water for the puri?
You should use roughly 3 parts of flour to ¾-1 part water. Check out my Poori Recipe post for more details!
Can I make this gluten free?
Absolutely! The aloo sabzi is naturally gluten free (so long as you have a certified gluten free asafoetida), so all that is left is the puri. Check out my recipe for vegan, gluten free rice poori for a tasty option!
Step by Step Photo Guide Above
Ingredients
For the aloo sabzi
- 2 tablespoons oil
- 1 teaspoon carom seeds (ajwain)
- ⅓ cup chopped onions or 50 grams 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 cup chopped tomatoes (heaped) or 200 grams or 2 medium to large tomatoes
- 2 cups diced potatoes (heaped) or 350 grams or 5 medium-sized potatoes, peeled and diced
- ½ teaspoon turmeric powder
- 1 teaspoon Red Chilli Powder or cayenne pepper
- ½ teaspoon Garam Masala
- 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 puri: (makes 15-18 puri)
- 2.5 to 3 cups whole wheat flour
- 1 teaspoon oil
- water – to knead the flour, add as required
- oil – for deep frying, as required
Instructions
Making aloo sabzi
- Heat oil in a 2 litre stovetop pressure cooker. Add the carom seeds and fry them for a couple of seconds. Now add the chopped onions and sauté them till soften on medium-low heat.
- Add the ginger, garlic and green chilies and saute for a few seconds 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 on medium heat for 3 to 4 whistles or till the potatoes are done.
- When the pressure drops naturally in the cooker, then only open the lid.
- 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 medium hot oil till they get puffed and are golden brown.
- Remove them into paper napkins to remove excess oil. Fry puri in batches.
- Serve the hot puri with the aloo sabzi, along side with sliced onions and some lemon wedges.
Notes
- Ensure to chop the potatoes into even sized cubes or chunks, so that they cook uniformly.
- Adjust the ground spice powders – red chili powder, garam masala powder and dried mango powder (amchur) according to your taste preferences.
- Use cumin seeds if you do not have carom seeds, though the flavor profile will change. There won’t be the carom seeds aroma and flavor in the dish, but the taste will be good.
- Alter the consistency of the aloo gravy according to your preference. But do not make it watery or too thin.
- For a unique flavor, sprinkle some crushed dried fenugreek leaves (kasuri methi) on the aloo sabzi.
Nutrition
This Aloo Puri Recipe from the archives first published in May 2012 has been republished and updated on November 2022.
This recipe is core memory of my growing up days, back in my hometown in Uttar Pradesh!
That’s lovely to hear. Aloo poori really is one of those comforting dishes that brings back childhood memories.
Thank you Dassana for sharing this really comforting recipe of one of our favorite recipes aloo puri. With your recipe, I’ve been making this dish more than often at home now.
You’re very welcome! I’m so happy to hear that you’re enjoying the aloo puri recipe and making it often at home.
Dassana’s recipes are spot on, really nails the techniques and tricks. Especially on getting your masala to the right level of cooking.
These are some of the best Indian veg currries I have ever made.
Keep them coming Dassana, your a legend!
Thank you so much Ben for the kind words. It truly means a lot to me. I am so glad the recipes and tips are helpful. I’ll definitely keep sharing more.
Very nice Recipe
Thanks.
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.