Aloo Puri Recipe – Crispy Yet Soft Masala Potato Poori – CookingShooking
Hey Foodies, Let’s make a very popular breakfast recipe. Easy to make, crispy yet soft Masala Potato Poori or most commonly known as Aloo Puri. Puri is a puffy, light and crisp unleavened deep fried Indian bread, served during breakfast, along with pickle or vegetable gravy. It is made with wheat flour, boiled potatoes, little bit of the masala and suji to give it the extra crispness. One of the favorite tiffin items for kids and enjoyed by all. So let’s begin!!
RECIPE VIDEO
RECIPE CARD
Aloo Puri Recipe – Crispy Yet Soft Masala Potato Poori – CookingShooking
Hey Foodies, Let’s make a very popular breakfast recipe. Easy to make, crispy yet soft Masala Potato Poori or most commonly known as Aloo Puri. Puri is a puffy, light and crisp unleavened deep fried Indian bread, served during breakfast, along with pickle or vegetable gravy. It is made with wheat flour, boiled potatoes, little bit of the masala and suji to give it the extra crispness. One of the favorite tiffin items for kids and enjoyed by all. So let’s begin!!
INGREDIENTS:
- Wheat Flour - 2 cup
- Potatoes - 2 large boiled, mashed and then grated
- Suji - 2 tbsp
- Green Chili - 1 small finely chopped
- Jeera / Cumin seeds - 1/2 tsp
- Sesame Seeds - 1 tsp
- salt - to taste
- Red Chili Powder - 1 tsp
- turmeric powder - 1/4 tsp
- Ajwain / Carom seeds - 1/2 tsp
- Coriander - 1 tbsp finely chopped
- oil - 2 tbsp to grease the dough
- Water - as required for kneading
- oil - to deep fry the puri
RECIPE STEPS:
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In a large plate place wheat flour and grate the boiled potatoes in it.
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Add salt, red chili powder, sesame seeds, turmeric powder, jeera, ajwain, chopped coriander. green chili and finally suji.
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Using your hand combine all the ingredients well.
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Start adding little water at a time start kneading to form semi stiff dough, use water as required.
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Once done grease the dough with some oil. Cover the dough with a damp cloth and set aside for 15 minutes.
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After 15 minutes the dough will be ready to roll. Divide the dough into 15-20 smaller portions. Depends on your choice.
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Take the small dough and smoothen it with oil, roll and flatten the dough, in between your palm. Follow the same steps for the remaining dough.
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Roll the dough using a rolling pin, into small rounds about 4-5 inches in diameter. Make the remaining puri until done.
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In a deep frying pan, heat the oil on high flame. Fry the aloo puri in batches. Deep fry them for 3-4 minutes or until they are golden in colour. Keep pressing and flipping the puri’s with a perforated spoon.
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Follow the same procedure for the remaining aloo puri. Remove on a kitchen towel.
serve
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Serve the hot Aloo Puri with some aloo matar or mixed veg pickles.
RECIPE NOTES :
Notes: Adding the suji, will make the puri crispy. Do not use too much water while making the dough. Tips: Use a fine grater to grate the potatoes; if there are lumps then your puri’s will not puff up. Oil needs to be really hot, so that the dough or puri gets a shock and then all the water can evaporate quickly to ensure our puris puff up evenly. If you want the puri’s to be extra crispy then lower the flame and fry it for some extra time.