Authentic Aloo Puri Recipe – Potato & Spiced Yogurt Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Aloo Puri Recipe – Potato & Spiced Yogurt Delight

Hey everyone! If you’re craving something truly comforting and flavorful, you have to try my Aloo Puri recipe. This isn’t just a breakfast or brunch dish; it’s a celebration on a plate! I remember the first time I made this – it was for a small family gathering, and the puris puffed up perfectly. Seeing everyone’s faces light up with that first bite? Priceless. Let’s get cooking!

Why You’ll Love This Recipe

Aloo Puri is the perfect blend of fluffy, golden-fried bread (the puri) and a warmly spiced potato curry (the aloo sabji). It’s a classic North Indian combination that’s incredibly satisfying. It’s a little bit of effort, but honestly, the reward is so worth it. Plus, it’s a fantastic way to impress your family and friends with a taste of authentic Indian cuisine.

Ingredients

Here’s what you’ll need to make this delicious Aloo Puri:

• 2 cups whole wheat flour (approx. 240g)
• 1/4 cup semolina (suji) (approx. 30g)
• As needed oil for frying (about 1-2 liters)
• 3 medium potatoes, peeled and cubed (approx. 450g)
• 2 tomatoes, finely chopped
• 1/4 cup yogurt (approx. 60ml)
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Semolina (Suji): Don’t skip the suji! It adds a lovely texture to the puris, making them extra flaky and crisp. It’s a little trick my grandmother taught me.
• Spice Variations: Aloo sabji spice levels vary so much across India. Some families love a really fiery sabji, while others prefer it milder. Feel free to adjust the red chili powder to your liking. I’ve seen versions with amchur (dry mango powder) for a tangy twist too!
• Frying Oil: Traditionally, mustard oil is used for frying puris in many parts of North India. It gives a distinct flavor. However, you can use vegetable oil or sunflower oil if you prefer – just make sure it’s hot enough!

Step-By-Step Instructions

Alright, let’s get down to business!

1. Knead the dough: In a large bowl, combine the whole wheat flour, semolina, and a pinch of salt. Gradually add water, mixing until a firm dough forms. Knead for about 5-7 minutes until smooth. Cover and let it rest for at least 15 minutes. This resting time is key for pliable puris.
2. Prepare the sabji: Heat oil in a pan. Add the cumin seeds and let them splutter. Add the chopped tomatoes and cook until they soften. Now, add the turmeric powder, red chili powder, and garam masala. Sauté for a minute until fragrant.
3. Add the potatoes: Stir in the cubed potatoes and cook for about 5-7 minutes. Add the yogurt and salt. Simmer until the potatoes are tender and the gravy has thickened. A little sprinkle of chopped coriander at the end is always a good idea!
4. Fry the puris: Divide the dough into small, equal-sized balls. Roll each ball into a small circle (about 3-4 inches in diameter). Heat oil in a deep frying pan over medium-high heat. Gently slide a puri into the hot oil.
5. Puff it up! Using a slotted spoon, gently press the puri in the center. It should puff up almost immediately. Fry until golden brown on both sides. Remove and drain on paper towels. Repeat with the remaining dough.

Expert Tips

• Hot Oil is Key: Seriously, the oil needs to be hot enough. If it’s not, the puris will absorb too much oil and won’t puff up.
• Don’t Overcrowd: Fry only one or two puris at a time to maintain the oil temperature.
• Rolling Technique: Try to roll the puris to an even thickness for consistent puffing.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply swap the yogurt in the aloo sabji for a plant-based yogurt alternative. Coconut yogurt works beautifully!
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for Indian breads. You might need to adjust the water slightly to get the right dough consistency.
• Spice Level Adjustment: My friend, Priya, loves to add a pinch of asafoetida (hing) to the sabji for extra depth. Feel free to experiment!
• Festival Adaptations: Aloo Puri is often made during festivals like Navratri and Diwali. During Navratri, some families make it without onion and garlic.

Serving Suggestions

Serve the hot puris immediately with the aloo sabji. A side of tangy pickle (mango or lime) and sliced onions is a must! A dollop of fresh yogurt on the side is also lovely. It’s a complete meal in itself!

Storage Instructions

Puris are best enjoyed fresh. However, you can store leftover puris in an airtight container at room temperature for a day or two. They will lose some of their crispness, but you can reheat them briefly in a hot oven or pan. The aloo sabji can be stored in the refrigerator for up to 3 days.

FAQs

Let’s answer some common questions:

• What is the best way to get the puris to puff up? Hot oil and gentle pressure with a slotted spoon are your best friends!
• Can I make the aloo sabji ahead of time? Yes, absolutely! You can make the sabji a day in advance. The flavors actually develop even more overnight.
• What type of oil is best for frying puris? Mustard oil is traditional, but vegetable or sunflower oil work well too.
• How do I prevent the puris from becoming oily? Make sure the oil is hot enough and don’t overcrowd the pan.
• Can I use different potatoes for the aloo sabji? Yes, you can! Red potatoes or Yukon Gold potatoes also work well.

Enjoy making this classic Indian dish! I hope it brings as much joy to your table as it does to mine. Happy cooking!