Aloo Puri Recipe: A Comfort Indian Breakfast Cuisine
Aloo Puri is a quintessential North Indian breakfast dish that beautifully combines deep-fried wheat bread (puri) with a spicy potato curry, originating from the culinary traditions of Punjab and Uttar Pradesh. Popularized at railway stations and known as “station wale aloo”, this dish represents more than just a meal—it’s a cultural experience that captures the essence of Indian street food. The crispy, golden puris are carefully crafted from whole wheat flour and deep-fried to perfection, while the accompanying potato curry is a flavorful blend of boiled potatoes, tomatoes, and aromatic spices like turmeric and garam masala. Typically served with yogurt and salad, Aloo Puri is a versatile and beloved dish that reflects the diversity and warmth of Indian cuisine, bringing people together through its delicious and comforting flavors.
Ingredients
For Aloo Sabzi (Potato Curry)
- 2 tbsp coriander powder
- ½ tsp turmeric powder
- 1 tbsp Kashmiri red chili powder
- ½ tsp garam masala
- ½ tsp fennel seeds
- ½ tsp dried mango powder amchur
- 1 tbsp finely chopped ginger
- 3 –4 tbsp oil for cooking
- 1 whole dried Kashmiri red chili
- 1 tsp cumin seeds
- ¼ tsp hing asafoetida
- 3 whole green chilies slit lengthwise
- 3 medium-sized potatoes peeled, cleaned, and cubed
- 1 tsp kasoori methi powder dried fenugreek leaves
- salt to taste
- fresh coriander leaves for garnish
For Puri (Fried Bread)
- 2 cups whole wheat flour
- ¼ cup semolina sooji
- 1 tsp black pepper powder
- 1 tsp cumin powder
- 2 tbsp oil for dough
- salt to taste
- oil for frying
Instructions
For Aloo Sabzi (Potato Curry)
- Prepare the Masala Paste: In a small bowl, mix together 2 tbsp coriander powder, ½ tsp turmeric powder, 1 tbsp Kashmiri red chili powder, ½ tsp fennel seeds, ½ tsp dried mango powder, and 1 tbsp finely chopped ginger. Add about ¼ cup of water to make a smooth paste. Set aside.
- Cook the Base: Heat 3 –4 tbsp oil in a pan over medium flame. Once hot, add 1 whole dried Kashmiri red chili, 1 tsp cumin seeds, ¼ tsp hing and 3 whole green chilies. Let them sizzle for a few seconds. Then add the prepared masala paste and cook for a minute until fragrant. Add water as needed to adjust the gravy consistency.
- Add Potatoes: Add the 3 medium-sized potatoes (cubed) to the pan and mix well with the masala. Pour in additional water based on your desired gravy thickness. Stir in ½ tsp garam masala, 1 tsp kasoori methi powder, and salt to taste.
- Cook and Mash: Cover the pan with a lid and let the potatoes cook for about 10–12 minutes until tender. As they cook, lightly mash some of the potatoes with a spoon to thicken the gravy.
- Garnish: Once cooked, garnish with fresh coriander leaves (chopped) and set aside.
For Puri (Fried Bread)
- Prepare the Dough: In a mixing bowl, combine 2 cups whole wheat flour, ¼ cup semolina, 1 tsp black pepper powder, 1 tsp cumin powder, and salt to taste. Mix well. Add about 2 tbsp oil and gradually add water to form a stiff dough. Knead well until smooth.
- Rest the Dough: Shape the dough into a ball, coat it lightly with oil, cover it with a cloth, and let it rest for about 30 minutes.
- Roll Out Puris: Divide the rested dough into small portions and roll each portion into small circular discs using a rolling pin. Ensure they are not too thin or too thick.
- Fry the Puris: Heat oil in a deep pan or pot over medium heat for frying. Once the oil is hot, carefully slide in one puri at a time and fry until it puffs up and turns golden brown on both sides. Remove with a slotted spoon and place on paper towels to drain excess oil.
Serving Suggestion
- Serve the hot puris with flavorful aloo sabzi on the side for a classic Indian meal! You can also pair these puris with other dishes like chole or halwa for variety. Enjoy this comforting combination as breakfast, lunch, or even dinner!
Video
Notes
Calorie estimate based on ingredient measurements; actual calories may vary with specific brand, ingredients and cooking methods.