Aloo Puri is an incredibly delicious Indian deep-fried flatbread snack. It is a Punjabi snack that people make with potato, flour, and spices.


It is a popular breakfast dish. In some parts, it is served with a curry of mixed vegetables or just potatoes. A similar version of a food is Agra’s famous Bedai. It is also a stuffed Puri served with aloo ki sabzi. Eating it with curries will enhance your food experience.

Aloo Puri is an exciting version of the traditional simple savoury puris. You can also add more spices or can twist them by changing the subsidiary ingredients.

Ingredients of Aloo Puri

The ingredient list may seem a bit long, but they are all readily available. Besides, this recipe is a no-fuss recipe.

For Paste

  • Potatoes – The main ingredient for this recipe. The number of potatoes we are using is adjustable depending on how much puris we will make. Take small batches first to make the paste properly.
  • Green Chilies – Generally, this is not added to the recipe. But we are adding the chillies for extra spice and flavours. So you can skip it if you want.

For Dough

  • Wheat Flour & Gram Flour – Both of these flours will be making the base for the dough. Only wheat flour can be enough too but we are adding the gram flour as well. It will enhance the flavours and will also provide a subtle nuttiness.
  • Spices – The spices we are using are red chilli powder, salt, coriander-cumin powder, turmeric powder, and amchur powder. You can substitute the red chilli powder with green chilli paste. Or add both of them if you are a huge fan of spice. Also, you can add more spices if they go well with other ingredients. Just don’t overdo it.

Oil is added to make the dough not stick and also to retain moisture. We are also using chopped coriander but it is optional. You can skip it if you want.

Preparing Aloo Puri

First of all, we will be making the paste. To make this, you need to cut the potatoes into cubes and blend them along with chilies.

If you do not want to make the paste, there is also an option to boil the potatoes, mash them, and then directly adding them to the flour. It will also help in binding the flour nicely.

Now we will be taking a bowl and put flours in it. Then we’ll add all the spices and coriander leaves to it. We will then mix them properly.

Once we are done it is time to add potato paste and mix again. We are going to use the paste in halves and not all at once. Then we have to add oil to the mixture.

We will not be adding any water since the paste and oil are enough to make the dough. Using water will make it too soft or even runny.

After the dough is ready, coat it with oil. Then, rest it for some time.

The dough is now ready to be made in puris. We will take small portions of the dough and then roll them in circular puris using a rolling pin. Repeat with the remaining dough.

To fry them we will need to heat oil in a deep vessel. Once the oil is hot enough, we will be frying them one by one until they buff out and cooks properly. If you fry them on medium heat then they will be crispier.

The puris are ready to enjoy with tea, sauce, condiment, or sabzi.

Variations:

This recipe is quite versatile since dishes made with potatoes are, in general versatile.

You can even try to stuff the puri like a kachori and use chopped vegetables instead.

Using Chinese sauces is also an option here. Or similarly, make it in the Mexican way.

Make it anytime you want to fill your stomach with something tasty and filling. These will be nice to add for starters even and for lunch boxes.

Similar puri versions are Suji Puri, palak puri, Bedmi puri, sweet puri, methi puri, and many more.

Tips For Aloo Puri:

  • You can add sesame seeds, cumin seeds, carrom seeds to provide it with more flavours.
  • Make sure there are no lumps in the potatoes if you are grating or mashing them. Puris will not bind if this is the case.
  • Adding a bit of suji will make it crispy.
  • If you want, you can give it any other shape. It will not affect the recipe.