Aloo Puri Recipe – This is Punjabi breakfast recipe. Spicy potato gravy is served with puffed, deep fried Indian bread aka poori.
For making aloo puri, Boiled potatoes and tomato puree is used for making aloo side dish. It is also spiced with regular spices. Potato curry is spicy, slight tangy and delicious. The slight tang is coming from tomatoes and amchur powder.
Aloo puri is the breakfast recipe from Punjab. In this modern lifestyle, we (at least I and hubby) can’t handle or digest this kind of heavy food. I usually make it as a weekend meal or dinner. Sometimes I make roti/phulka in place of puri. This way I can cut down the calories.
Potato dish and puri is the most popular combination. Every part of India has their own version of making it. I have already shared Maharashtrian style puri bhaji recipe and South Indian style poori masala. Now it’s time for Punjabi style.
Check out more Breakfast ideas
Aloo paratha // Batata poha // Besan cheela // Tofu bhurji
How to make Aloo Puri recipe (Step by Step Photos):
1) First boil the potatoes. Take washed potatoes in pressure cooker. Add enough water so they are submerged in the water. Close with lid, put the weight on. Turn the heat on medium heat. Let it cook for 2-3 whistles. let the pressure go down by itself and then open the cover. Pressure cooking time or number of whistles is just the guideline. It may vary depends on the quality and size of the potato.
2) Once potatoes are cool to touch. peel them and chop into medium size pieces.
3) Make the smooth puree of tomato and ginger, keep it aside.
4) Heat the oil in a pan on medium heat. Once hot add cumin seeds and cloves, let cumin seeds sizzle.
5) Then add prepared puree.
6) Mix well and let it cook. If it splutters a lot then partially cover the pan. Do stir occasionally.
7) Cook till all the moisture evaporates. oil starts ooze out from sides.
8) Add red chili powder, turmeric powder, coriander powder and salt.
9) Mix well and saute for a minute.
10) Add water and stir well.
11) Add boiled, cubed potatoes.
12) Add slit green chili.
13) Mix well.
14) Continue cooking on medium-low heat for 8-10 minutes. If it dries out then add some more water.
15) Mash few of the potato pieces with back of spatula. It gives thick gravy.
16) Add garam masala, amchur powder and black salt.
17) Mix well.
18) Lastly add chopped coriander leaves.
19) Mix well.
20) To make poori, here I have shared step by step puri recipe.
Serving suggestions: Serve warm aloo curry with hot pooris as a breakfast or brunch or as a light meal or dinner. Serve sliced onions with lemon wedges on side.
Aloo puri recipe
Ingredients
To grind and make puree:
- 2 small or 1 cup Tomato chopped
- ½ inch Ginger
For Aloo gravy:
- 2 medium or 2 cups Potatoes boiled, peeled and chopped
- 1 ½ tablespoons Oil
- ½ teaspoon Cumin seeds
- 2 Cloves
- 1 ½ teaspoons Red chili powder
- ¼ teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- Salt to taste
- 1 to 1 ½ cups Water
- 1 Green chili slit
- ¼ to ½ teaspoon Garam masala
- ½ teaspoon Amchur powder (dried mango powder)
- ⅛ teaspoon Black salt (Kala namak)
- 1 tablespoon Cilantro or coriander leaves chopped finely
For puri recipe:
- 1 cup Whole wheat flour (Chapati atta)
- Salt to taste
- 1 teaspoons Oil + more for deep frying
- ¼ cup + 2 tablespoons Water
Instructions
Preparation:
- First boil the potatoes in pressure cooker till soft but not mushy.
- Once potatoes are cool to touch. peel them and chop into medium size pieces.
- Make the smooth puree of tomato and ginger, keep it aside.
Making aloo gravy:
- Heat the oil in a pan on medium heat. Once hot add cumin seeds and cloves, let cumin seeds sizzle.
- Then add prepared puree.
- Mix well and let it cook. If it splutters a lot then partially cover the pan.
- Do stir occasionally. Cook till all the moisture evaporates and oil starts ooze out from sides.
- Add red chili powder, turmeric powder, coriander powder and salt. Mix well and saute for a minute.
- Add water and bring it to a boil.
- Add boiled, cubed potatoes and slit green chili.
- Continue cooking on medium-low heat for 8-10 minutes. If it dries out then add some more water.
- Mash few of the potato pieces with back of spatula. It gives thick gravy.
- Add garam masala, amchur powder and black salt. Stir well.
- Lastly add chopped coriander leaves.
Making poori:
- Take whole wheat atta and salt in a bowl and mix well.
- Add a teaspoon of oil and mix well with your fingertips,
- Now add little water at a time and start kneading the dough. It should be smooth and tight (NOT SOFT like roti or chapati dough).
- Cover the dough and let it rest for 15 minutes. After resting time knead the dough once again to smooth out.
- Divide the dough into 12 equal sized portions, Make smooth ball out of it.
- Flatten it out between your palm and make disc. Keep those discs covered with kitchen towel, so they don’t dry out.
- Now using rolling pin and rolling board, make 2-3 inch diameter circle.
- Roll few pooris and keep them in a plate, also keep them covered with kitchen napkin.
- Heat the oil in a pan on medium heat for deep frying.
- Once hot slide one poori into hot oil. By very gentle pressing using back of slotted spatula fry them. It will help poori to puff up.
- As it is puffed up and bottom side is light brown meaning no more bubbles in the oil. Then flip it.
- Fry the other side until it is light golden brown in color.
- Remove it from the oil using slotted spoon and place on paper towel lined plate. fry all the pooris same way.
- serve warm aloo curry with hot poori.
- Serve some sliced onions and lemon wedges on side.
Cathie Perkins
Yum, been making this recipe for a few years now after trying a similar meal in Myanmar. we add a little vege stock when cooking the potatoe because we just cook them in the pot. thanks.
Kanan
Glad to know you liked.
Vidhya
Hi, I love all ur recipes and have done most following ur site. One request I have is all ur dishes are with cream,Could u plz suggest me some alternate for heavy cream or whipping cream. I see most of ur recipes are with that. We don’t like using cream. Looking forward for your reply.
Kanan
I use cream in the paneer curry recipe or restaurant style curry recipes. Because those are supposed be rich.
If you don’t like, you can add little milk or half and half or evaporated milk.
Or you can add cashew nut/poppy seeds paste. If nuts paste is added then taste will be different.