Aloo Puri Recipe (Spiced Potato Curry + Puffy Pooris)

📝INGREDIENTS

🌶️ Aloo Sabzi (North Indian Style)

• 4 medium boiled potatoes – peeled and roughly mashed
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 tsp mustard seeds (optional)
• 1 pinch hing (asafoetida)
• 2 green chilies – chopped
• 1-inch ginger – grated
• 1 medium tomato – finely chopped
• ¼ tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• ½ tsp garam masala
• Salt – to taste
• 2–3 cups water (adjust for desired consistency)
• 1 tsp amchur (dry mango powder) or ½ tsp lemon juice
• Fresh coriander leaves – chopped for garnish

🫓 Puri (Crispy & Puffy)

• 2 cups whole wheat flour (atta)
• 1 tbsp semolina (rava/sooji) – optional, for crispness
• 1 tsp carom seeds (ajwain) – optional
• ½ tsp salt
• Water – to knead
• Oil – for deep frying

👩‍🍳RECIPE

🔥 Aloo Curry Instructions:

1️⃣ Heat oil in a pan. Add cumin seeds and let them splutter. Add hing.

2️⃣ Add green chilies + ginger. Sauté for 30 seconds.

3️⃣ Add tomatoes and cook until soft and pulpy.

4️⃣ Add turmeric, chili powder, coriander powder, salt. Sauté for a minute.

5️⃣ Add mashed potatoes and mix well.

6️⃣ Add water gradually, mix, and bring to a boil.

7️⃣ Simmer for 6–8 mins until curry thickens and flavors combine.

8️⃣ Add amchur or lemon juice. Mix in garam masala.

9️⃣ Garnish with fresh coriander.

💡 For street-style flavor, mash the potatoes a bit more while cooking.

🔥 Puri Instructions:

1️⃣ In a bowl, mix flour, semolina, salt, and ajwain.

2️⃣ Add water little by little and knead into a firm, non-sticky dough.

3️⃣ Cover and rest for 10–15 minutes with a damp cloth.

4️⃣ Divide into small balls. Roll into discs (not too thin) using dry flour.

5️⃣ Heat oil in a kadhai – should be medium-hot.

6️⃣ Gently slide puri in oil. Press lightly with slotted spoon to puff.

7️⃣ Flip and fry until golden and crisp. Drain on paper towel.