Puris with Potato Masala (Aloo Puri)

Aloo Puri is a classic North Indian breakfast dish featuring deep-fried, crispy puris served with spicy and flavorful potato masala. This traditional dish is a staple in many Indian households and is often enjoyed during festive occasions or weekend brunches.

Origin Aloo Puri

Aloo Puri is deeply rooted in North Indian cuisine, especially in states like Punjab, Uttar Pradesh, and Delhi. It is commonly prepared in temples as prasad and during celebrations. The dish pairs perfectly with pickles, curd, or even a side of sweet halwa.

What I Love About This Recipe

Aloo Puri is the perfect comfort food—crispy puris with soft, spiced potatoes make for a heavenly combination. The contrast between the fluffy potatoes and the crunchy puris is truly satisfying. I love how simple yet flavorful the masala is, and the puris stay crisp for a long time. Plus, it’s a nostalgic dish that reminds me of family breakfasts and festive meals.

Also Read : Honey Garlic Pork Tenderloin

Puris with Potato Masala (Aloo Puri)

Recipe by RecipeWikkiCourse: Holi Recipe

Servings

4

servings

Prep time

10

minutes

Cooking time

1

hour 

Calories

400

kcal

Ingredients

• 2 cups whole wheat flour

• ½ teaspoon salt

• ½ teaspoon carom seeds (ajwain)

• ¾ cup water (adjust as needed)

• 1 teaspoon oil (for dough)

• Oil for deep frying

• 3 medium potatoes, boiled and mashed

• 1 tablespoon oil or ghee

• ½ teaspoon mustard seeds

• 1 teaspoon cumin seeds

• 1 green chili, chopped

• 1 teaspoon ginger, grated

• 1 medium onion, chopped

• 1 medium tomato, chopped

• ½ teaspoon turmeric powder

• 1 teaspoon coriander powder

• ½ teaspoon red chili powder

• ½ teaspoon garam masala

• Salt to taste

• ½ cup water (adjust for gravy consistency)

• Fresh coriander leaves for garnish

Directions

• In a large bowl, mix whole wheat flour, salt, and carom seeds.
• Add a teaspoon of oil and gradually add water while kneading into a firm dough.
• Cover and let the dough rest for 15-20 minutes.
• Heat oil in a deep pan for frying.
• Divide the dough into small balls and roll each into a small, round puri.
• Carefully slide each puri into the hot oil and press gently to puff up.
• Fry until golden brown, then remove and drain on paper towels.
• Heat oil in a pan, add mustard seeds and cumin seeds, and let them splutter.
• Add chopped green chili, ginger, and onions, and sauté until onions turn translucent.
• Stir in chopped tomatoes and cook until soft.
• Add turmeric, coriander powder, red chili powder, and salt.
• Mix in mashed potatoes and add water for desired consistency.
• Simmer for 5 minutes, then add garam masala and fresh coriander leaves.
• Serve hot puris with potato masala and a side of pickles or curd.

Notes

• The puri dough should be firm for best results; a soft dough will absorb more oil.
• You can add a pinch of asafoetida (hing) to the masala for enhanced flavor.
• If you like a thicker gravy, reduce the water in the masala.
• For crispier puris, roll them evenly and fry in hot oil.