Aloo Puri Recipe

4.96 from 23 votes

This Punjabi Aloo Puri recipe is a traditional dish of a spiced Potato Curry (Aloo Sabzi) served with Puri. Both the Aloo Curry and the Puri (Indian fry bread) served together makes for a filling and satisfying meal.

Prep Time25

Cook Time50

Total Time1 15

Course: Breakfast, Main Course

Cuisine: North Indian, Punjabi

Diet: Vegan

Difficulty Level: Moderate

Servings:

Calories: 592kcal

Author: Dassana Amit

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

US Customary - Metric

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