Aloo means potatoes in Hindi, Aloo Puri is a popular Indian flatbread. It is very easy to make at home if you know how to prepare the dough for Aloo Puri Recipe.
This dish can be eaten as it is or with chutney and fried green chilies. Aloo Puri goes very well as a side dish to any meal, but most popularly with Aloo sabzi (a spicy curry of potatoes and peas, Aloo Gobi (cauliflower and potatoes).
If you are very new to cooking, you wouldn’t want to miss any step. Make sure you use every ingredient and follow every step mentioned in this article.
1. Wheat Flour (Atta) – 2 cups
2. Salt to taste
3. Oil or Ghee – 1 tbsp
4. Water to knead the dough
5. Aloo – 2 (Boiled, peeled, and mashed)
6. Coriander Leaves – 4 tbsp
7. Green Chilies – 2
8. Asafoetida (Hing) – A pinch
9. Cumin Seeds (Jeera) for Aloo Puri Recipe – 1 tsp
10. Red Chili Powder – 1 tsp
11. Coriander Powder – 1 tsp
12. Amchur (Dry Mango) Powder – 1/2 to 1 tsp
13. Baking Soda – a small pinch
Instruction For Preparing Aloo Puri
On a plate, add Aloo, chopped Coriander leaves, chopped green chilies, asafoetida (thing), cumin seeds (jeera), red chili powder, coriander powder, amchur (dry mango) powder, salt to taste, and oil. Mix them well.
In a separate bowl, make a stiff dough from the wheat flour and water by mixing them together. When making the dough, it should not be too soft nor too hard, so adjust accordingly with a little extra flour or water.
Now, cover the dough with a cloth or lid and let it rest for about 25 to 30 minutes for the recipe.
Make small balls of dough (about 5 cm diameter each), press them gently with your palm, and roll them by using a rolling pin (belan).
Heat a pan with oil on an average flame and then gently put the rolled puri in the oil. Make sure to not touch the hot oil with your hands.
When one side becomes light brown in color, flip over with a skimmer to cook the other side of Aloo puri.
Fry the Puris and serve them hot. After It’s ready, you can serve it with the Aloo prepared.
You can also serve it with your favorite curry or sabzi (curry of potatoes and peas). It can be stored in an air-tight container, which you can buy online or from shops to use later.
- Don’t let the dough dry out while rolling because it will break into pieces when you roll.
- If the dough is under-cooked, it will turn out soggy even after they cool down. To avoid it turn out like that make sure to follow the instructions. This Recipe cooks the Puri in medium flame and avoids higher flames. Dough is also cooked if you see small bubbles on the Puri.
- The dough can be refrigerated for a few days
- The puri can also be deep-fried instead of shallow frying in pan.
- Make sure to place the Puri in the hot oil gently, without causing a splash.
Is it Healthy?
Aloo puri is deep-fried, and thus you cannot call it very healthy. It, however, is a rich source of carbohydrates, protein, and fiber which makes the Aloo Puri nutritious.
These taste excellent when hot, out of the hot oil.
But if you yet have leftovers, cover them in the foil and store them in an airtight container. But let me tell you, they will not be as crispy and will turn soft. You can rewarm them in a microwave, oven, or air fryer.
You will require an Air-tight container to store them.
The dough should be stored in an air-tight container. The dough will last for about 2-3 in the fridge.
To prepare to serve, you must let the dough rest on the counter for 15-20 minutes.