Crispy Aloo Puri Recipe

Crispy Aloo Puri is a delicious Indian bread which is made by mixing boiled potatoes with wheat flour and spices. This Punjabi deep-fried poori is great to serve for breakfast or snacks. The steps for preparing Crispy Aloo Puri is well illustrated here. This flavourful Puri tastes delicious on its own and can even be enjoyed as a snack without any accompaniment. I love it that way. While the normal Puri is made with whole wheat flour, salt and water, this Puri is flavored with boiled potatoes, carom seeds, cumin seeds, chilli powder, and fresh coriander leaves. These ingredients bring out the flavors of this crispy Puri, and I assure you every bite of this Punjabi delicacy this will make you fall in love with it. And if you are serving it for parties, make sure you reserve some extra dough. You will definitely need some extra for the high demand. This puffed up Indian bread is very versatile and goes almost with all Indian curries and sabzi.

Crispy Aloo Puri is in great demand in North India especially during Diwali and other festivities. Crispy Aloo Puri is so flavorful on its own, that you can serve it along with a Raita and Pickle of your choice. These are tummy filling breakfast dishes. My kids love potatoes and its’ a joy to see them savor this healthy wheat aloo combo. No need to bother and spend time for side dishes that will exhaust your time. A perfect recipe for working women too who are always short of time. Regarding nutrition there is no looking back. Potatoes are a staple food in all parts of the world. Rich in carbohydrates these make an integral part of the world’s food supply. Again atta is rich in vitamins and minerals too. You can explore a well detailed Crispy Aloo Puri recipe here.

Crispy Aloo Puri

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Prep Time 10

Cook Time 20

Total Time 30

Course Breakfast, Snack

Cuisine North Indian

Servings Servings

Ingredients

2 Cup Whole wheat flour
2 tbsp Fine Sooji
2 Nos Potatoes Boiled and grated
1/2 Tsp Cumin seeds
1/2 Tsp Chilli powder
1/4 Tsp Turmeric powder
1/4 Tsp Garam masala powder
Salt To taste
Water
2 Tbsp Coriander leaves Finely chopped
Oil For deep frying

Instructions

Mix wheat flour, sooji, jeera , chilli powder, turmeric powder, boiled and grated potatoes, coriander leaves and required salt in a bowl.
Add water and knead a tight dough. Cover the dough and keep aside for 20-30 minutes.
Add little oil and knead the dough for 2-3 minutes. Divide the dough into small balls.
Roll the balls to make a 3-4 inch diameter. Make sure you roll out the puri evenly from all the sides.
Heat enough oil in a pan for deep frying the Pooris .
When the oil is sufficiently hot, add one poori and press with a spoon to puff up.
Once they puff up automatically, turn over. Fry the poori till golden brown all over.
Make all the Poori in the same manner.
Serve hot along with curd, pickle, channa masala....😎