• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Spice Up The Curry
  • Home
  • About
  • Recipes
    • By Category
    • By Ingredients
    • Festivals
    • Collections
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Ingredients
  • Collections
  • Festivals
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Recipe Index » Indian Cuisine » Punjabi » Punjabi aloo puri recipe

    Punjabi aloo puri recipe

    Published: Apr 13, 2015 · Last Modified: Apr 14, 2020 by Kanan Patel / 8 Comments

    Jump to Recipe Pin Recipe

    Aloo Puri Recipe - This is Punjabi breakfast recipe. Spicy potato gravy is served with puffed, deep fried Indian bread aka poori.

    Aloo Puri Recipe | How to make Aloo Puri | Punjabi Aloo 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):


    or Jump to Recipe

    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.
    Aloo Puri Recipe | How to make Aloo Puri | Punjabi Aloo Poori

    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.
    Aloo Puri Recipe | How to make Aloo Puri | Punjabi Aloo Poori

    8) Add red chili powder, turmeric powder, coriander powder and salt.

    9) Mix well and saute for a minute.
    Aloo Puri Recipe | How to make Aloo Puri | Punjabi Aloo Poori

    10) Add water and stir well.

    11) Add boiled, cubed potatoes.
    Aloo Puri Recipe | How to make Aloo Puri | Punjabi Aloo Poori

    12) Add slit green chili.

    13) Mix well.
    Aloo Puri Recipe | How to make Aloo Puri | Punjabi Aloo Poori

    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.
    Aloo Puri Recipe | How to make Aloo Puri | Punjabi Aloo Poori

    16) Add garam masala, amchur powder and black salt.

    17) Mix well.
    Aloo Puri Recipe | How to make Aloo Puri | Punjabi Aloo Poori

    18) Lastly add chopped coriander leaves.

    19) Mix well.
    Aloo Puri Recipe | How to make Aloo Puri | Punjabi Aloo Poori

    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 | How to make Aloo Puri | Punjabi Aloo Poori

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Aloo Puri Recipe | How to make Aloo Puri | Punjabi Aloo Poori
    Print Pin

    Aloo puri recipe

    4.75 from 4 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    This is Punjabi breakfast recipe. Spicy potato gravy is served with puffed, deep fried Indian bread aka poori.
    Author: Kanan
    Course: Breakfast
    Cuisine: North Indian,Punjabi
    Calories: 679kcal
    Servings 2 Servings
    Prep Time 15 minutes
    Cook Time 45 minutes
    Total Time 1 hour
    US measuring cups are used (1 cup = 240 ml) See details

    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.

    Nutrition

    Calories: 679kcal | Carbohydrates: 82.6g | Protein: 12.3g | Fat: 36.4g | Saturated Fat: 4.8g | Cholesterol: 0mg | Sodium: 910mg | Potassium: 1075mg | Fiber: 12.3g | Sugar: 4.3g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.
    1294shares
    • Facebook 56
    Previous Post: « Malai Kulfi Recipe (Easy Kulfi Recipe)
    Next Post: Veg pulao recipe »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Comments

    1. Suman

      March 19, 2021 at 10:22 pm

      How can you deep fry Puri with 1 teaspoon oil ? I'm lost !

      Reply
      • Kanan Patel

        March 22, 2021 at 8:40 am

        please read the ingredient list completely.
        It says "1 teaspoons Oil + more for deep frying"
        1 teaspoon of oil is added to the flour while kneading the dough.
        I have not mentioned the amount of oil needed for deep frying as everyone's kadai size is different, so the amount of oil used may vary.

        Reply
    2. shreeja

      October 22, 2019 at 1:59 am

      Can I use coconut oil for this recipe which I have extracted at home?5 stars

      Reply
      • Kanan

        October 23, 2019 at 10:44 am

        you can use, but it will have taste of coconut oil

        Reply
    3. Cathie Perkins

      September 19, 2017 at 3:51 am

      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.5 stars

      Reply
      • Kanan

        September 21, 2017 at 10:13 am

        Glad to know you liked.

        Reply
    4. Vidhya

      August 08, 2015 at 11:24 pm

      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.

      Reply
      • Kanan

        August 09, 2015 at 1:41 pm

        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.

        Reply
    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

    More about me →

    Indian Spice Box

    Indian Spice Box

    Top Recipes

    • Eggless Chocolate Chip Cookies
    • World’s BEST Eggless Brownies
    • Frankie Recipe (Bombay Veg Frankie Roll)
    • Punjabi Shahi Paneer (Restaurant Style)
    • Sukhdi recipe (Gur papdi or Gol Papdi)
    • Veg manchurian dry recipe

    Footer

    ↑ back to top

    About

    • About Kanan
    • Privacy Policy
    • Disclosure
    • Accessibility Policy
    • Nutrition Disclaimer

    Newsletter

    • Sign Up! for emails and updates. Plus get a bonus cooking tips!

    Resources

    • Conversion Chart
    • Glossary
    • Recipe Index
    • Contact

    As Featured In

    Spice Up The Curry Featured in sites

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Spice Up The Curry