Aloo poori  - Potato  puri recipe

Alu puri - Indian fry bread recipe

Aloo poori or potato puri recipe step by step with pictures. Alu puri does not need any other accompaniment. You may serve it by itself or with a pickle or chutney if you wish.

Aloo puri is mostly made for breakfast but you may make it for any other meal or a snack. You may also pack it as lunch to office or school or take for a picnic.

Ready aloo puri - potato pooriReady aloo puri - potato poori

The ingredients for aloo poori are easily available in most homes. You can make it within minutes for family and friends.

How to Aloo poori  - Potato  puri

Main ingredients for Aloo poori  - Potato  puri

Atta - whole wheat flourAtta - whole wheat flour
Boiled, peeled potatoBoiled, peeled potato
rava - sooji - semolinarava - sooji - semolina

Ingredients for Aloo poori  - Potato  puri for 2-3 servings

  • Aloo / potato - 1 medium sized, boiled well
  • Atta / whole wheat flour - 1 cup
  • Rava / semolina - 1 tbsp
  • Salt - 1/4 tsp, more or less according to taste
  • Ajwain /carom seeds - 1/4 tsp
  • Fresh dhania/coriander/cilantro leaves - 1 tbsp, chopped fine
  • Red chili powder - 1/8 tsp
  • Jeera/ cumin seeds  - 1/4 tsp
  • Oil - for deep frying + 1 tbsp

Optional ingredients

  • Black pepper powder - 1/8 tsp, instead of or along with red chili powder
  • Coriander powder - 1/8 tsp

Step by step instructions for making Aloo poori  - Potato  puri

1. Take atta/wheat flour, rava/semolina, salt, haldi, chili powder, hing, jeera and any other ingredients you are adding, in a bowl.

2. Peel and grate boiled potato.

3. Chop dhania/coriander leaves.

4. Add grated potato and chopped dhania/cilantro to the wheat flour. Mix well.

5. Add one or two tablespoons of water if needed and form tight dough as shown below. You need not add a lot of water.

6. Keep aside for 5 minutes.

7. Form small balls as shown below. Roll each ball into a round poori. If the dough is sticking apply a few drops of oil to the dough before rolling.

Deep frying aloo poori

8. Heat oil on medium flame. Deep fry the poories on both sides till they are golden brown.

Drain and serve by themselves or with your favorite pickle, chutney or curry.

These poories will be good at room temperature for a day. You may serve them for breakfast or pack them for lunch or a picnic snack.

Ready aloo puri - potato pooriReady aloo puri - potato poori

 Tips and variations

You may store the dough in the fridge for 3-4 days and make pooris as and when you want.

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Related pages to visit

Pickles

Coconut Chutney

Mango Chutney

Poori recipe

Palak poori

Masala poori

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