Aloo Puri | Potato Poori Tiffin Box Recipe

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

Why Do You Need To Make Aloo Puri?

• This is a filling and healthy recipe.
• A completely different take from the usual potato recipes.
• This is an onion and garlic free recipe.
• You can eat this at any time of the day.
• This dish is great to have for breakfast, lunch, and dinner. but better yet, this is great as a snack or for brunch.
• You can have this puri with gravy or curry. If not, you can just eat this as it is.
• A great snack to add to the menu for evening tea snacks, Karwa Chauth, Diwali, Raksha Bandhan, etc.

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, and carrom seeds to provide them 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.
• You can swap red chilli powder for green chilli paste. Or add a bit of both as per your taste, as we did.
• A little bit of grated ginger will also be good to add. However, it is completely optional.
• Some amchur powder and black salt can add some zest in it to your tongue. But be careful before adding them to the puri as it is already fully loaded with spices.
• We are also using chopped coriander but it is optional. You can skip it if you want.
• You can also add sesame seeds to the dough. Moreover, instead of coriander, you can add chopped green garlic or dry fenugreek leaves.
• Oil needs to be really hot while frying the puri. Otherwise, the dough will not puff up and will soak too much oil, resulting in the puri being very oily and sometimes, half-cooked.
• To make the puri crispier, fry them some more on a lower flame.
• We are making a paste of potatoes. You can boil them and grate them into the dough directly. This way the dough will be ready with less water.
• Always coat the dough before rolling them into puri or else it will burn while frying.

Storage Suggestions:

It will taste best when you eat it immediately after cooking. However, if you are still making these for later or have leftovers then you can store them easily.

You just have to keep them in an airtight container after covering them in a foil. Keep in mind that they will not remain crispy afterwards though. Reheat them in a microwave, oven, or air fryer later before serving.

Another thing you can do is storing the dough in an airtight container for about 2-3 days in the fridge. Before using though, let it sit on the counter for 15 to 20 minutes before making the puris out of it.

Frequently Asked Questions

Can I use all-purpose flour instead of wheat flour?

Generally, puris are made using all-purpose flour in Indian cuisine. But we will not advise you to do that. Wheat flour will go well with all the masalas and ingredients you’ll be adding to it, hence making the dish tastier. Besides, wheat flour is a far healthier option than all-purpose flour.

Is it okay if I use sweet potato instead of potatoes?

Yes of course. You can definitely use sweet potatoes instead of just potatoes. That will give the dish a healthier twist. However, bare in mind that the taste of the puri will be sweeter, so adjust the other ingredients accordingly.

What are the ways I can serve this dish?

The dish is flavourful on its own so it’s unlikely you will need anything with it. Even so, if you want to, eat this with pickle, ketchup, sauce, or raita. Moreover, this is a great snack to enjoy with hot beverages like tea and coffee.

These puris are also good to have with chole, aloo ki sabzi, or any other dish you to try with. It goes well with almost every curry or gravy. You can cut down on the ingredients, making this with minimum spices and it will taste great with kheer as well.

Watch Aloo Puri Recipe Video

Ingredients of Aloo Puri

• Potato Paste

• Potato - 2-3 pcs (Medium)
• Green Chili - 2-3 pcs (Medium)

• Puri

• Wheat Flour - 300 gm
• Gram Flour - 70 gm
• Red Chili Powder - 1 tbsp
• Salt - 1 tbsp
• Coriander-Cumin Powder - 1 tbsp
• Turmeric Powder - 1 tsp
• Amchur Powder - 1 tsp
• Coriander - As Per Taste (Chopped)
• Cooking Oil - 100 ml
• Potato Paste - 4-5 tbsp
• Cooking Oil - 1-2 tbsp (To Knead Dough)
• Cooking Oil - To Deep Fry

Steps for Aloo Puri

• Cut the potatoes into cubes. Take a mixer jar and put the cubes in them. The number of potatoes we are using is adjustable depending on how many puris we will make. Take small batches first to make the paste properly.
• Take green chillies and cut them in half. Add them to a jar and grind with the potatoes to make a paste of it. You can skip it if you want as generally, green chilli is not a part of the recipe. We are adding them for extra spice.
• Now take a bowl. Add wheat flour, chickpea flour, red chilli powder, salt, coriander-cumin powder, turmeric powder, amchur powder, chopped coriander, and oil. Mix everything well. 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.
• After that, add half the paste and mix the contents. Repeat by adding the other half of the paste and making a dough. Add some oil to the dough and knead a bit once more. Also, you can add more spices if they go well with other ingredients. Just don't overdo it.
• Take small proportions of the dough and roll it into small circular puri.
• Heat the oil in a vessel. Fry the puris in the oil until it is crisp and brown in colour.
• Aloo Puri is ready. Enjoy it with any accompaniment, sauce, or just with tea.

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