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Aloo Puri Recipe

Course Main Course
Cuisine Indian


  • 2 cup Wheat Flour
  • 2 tbsp Suji
  • 2 Potato medium
  • ¼ tsp Carom Seeds
  • ¼ tsp Cumin Seeds
  • ½ tsp Turmeric Powder
  • ¼ tsp Red Chilli Powder
  • 1 tsp Coriander Powder
  • 2 tbsp Coriander Leaves & Mint Leaves fine chopped
  • Water to knead the dough
  • Salt
  • Oil


  • 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.



Shilpi’s Quick Tricks
  • 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.
Keyword main course
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