Discover the secret to perfect aloo puri. This recipe showcases how to make delicious, spiced pooris that everyone will love.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Yield: 15 poori
- Category: poori
- Cuisine: indian street food
Ingredients
- 3 aloo / potato (boiled)
- 2 cup wheat flour / atta
- 2 tbsp rava / semolina (fine)
- ¼ tsp turmeric
- ½ tsp chilli powder
- ½ tsp cumin powder
- ½ tsp garam masala
- ¼ tsp ajwain / carom seeds
- 1 tsp kasuri methi (crushed)
- ½ tsp salt
- water (for kneading)
- oil (for frying)
Method
- firstly, in a large bowl take 2 cup of wheat flour and 2 tbsp rava.
- also add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp cumin powder, ½ tsp garam masala, ¼ tsp ajwain, 1 tsp kasuri methi and ½ tsp salt.
- mix well making sure all the spices are well combined.
- further, add mashed 3 potatoes and mix well.
- add water and start to knead the dough.
- make sure to knead the dough adding water as required. also note that aloo will release the moisture, so add water accordingly.
- knead to a smooth and tight dough.
- also, add 2 tbsp oil and knead the dough.
- now take a ball and roll using a rolling pin.
- roll to slightly thick thickness.
- drop the rolled dough into the hot oil.
- press until the puri puffs up and splash oil to puff up fully.
- flip over and fry until it turns golden brown.
- finally, drain off the aloo poori and is ready to enjoy with sabzi or pickle.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.