Aloo puri is a quick breakfast and kid’s lunch box recipe which can be made very quickly. This potato puri or aloo puri is made with very basic ingredients available at home.
Everyone likes puris! And specially kids. They just love them. My kids also love puris and I often make this aloo puri for their school lunch box. I just put some pickle and roll them. It is very handy for them too to have at school. You can also apply ketchup or chutney according to your kid’s choice.
Aloo puri or potato puri is complete meal in itself. It’s spicy, crispy and you don’t really need any extra sabzi with them. Just a cup of tea and some pickle work best. You can serve them hot or cold, They taste delicious either ways. They are crisp when hot and become soft and melt-in-mouth once cool down.
Here are some tips to make Aloo Puri :
- Knead hard dough as when dough rests for 20 minutes it automatically becomes soft.
- If you will knead extra soft dough pooris will absorb lots of oil while frying.
- Make sure to fry them at medium high flame.
- If oil is not hot enough puris may absorb lot of oil.
- Do check out my quick video to learn how to make perfectly puffed puri.
Aloo Puri Recipe Video:
Aloo Puri Recipe Card:
- Wheat flour (atta): 2 cup
- Suji (Semolina): 2 tbsp
- Potatoes: 2 medium size
- Ajwain (carom seeds): ¼ tsp
- Jeera (Cumin seeds): ¼ tsp
- Turmeric powder: ½ tsp
- Red chili powder: ¼ tsp
- Coriander powder: 1 tsp
- Chopped coriander and mint leaves: 2 tbsp
- Water (to knead the dough)
- Peel and grate potatoes in a bowl and keep it aside.
- In a mortar pestle make coarse powder of cumin seeds and carom seeds and keep it aside.
- In other mixing bowl take atta, sooji, grated potato, cumin and carom powder, turmeric powder, red chili powder, dhania powder, coriander and mint leaves, salt and 2 tsp of oil.
- Mix them nicely and now knead hard but smooth dough.
- Now cover the dough and let it rest for 20 minutes.
- After 20 minutes grease hands with little oil and knead the dough once again.
- Divide the dough in small parts and roll them to ball shape.
- Now heat the oil at medium high flame. In the mean while take dough ball and dip it in dry flour.
- Roll the dough balls in 4” diameter thick circles.
- Deep fry them in hot oil.
- Serve them hot with your choice of chutney, pickle or ketchup.
2. If you will knead extra soft dough it pooris will absorb lots of oil while frying.
3. Make sure to fry them at medium high flame.
4. If oil is not hot enough puris may absorb oil.
5. Do check out my quick video to learn how to make perfectly puffed puri.