Crispy and Flavorful: Aloo Puri – A Classic Indian Dish for Delectable Comfort Food

Aloo Puri!

Our family’s favourite weekend treat is aloo puri, a filling and substantial vegan breakfast. Puri (or poori) is another name for the crisp fried flatbread that are served with the curry, while Aloo (Hindi for “potato”) refers to the curry element of the meal. Look no further than Aloo Puri, a traditional Indian meal renowned for its delicious taste and crunchy texture. Aloo Puri is certain to titillate your taste senses and leave you wanting more, whether you enjoy Indian food or are just interested in trying new flavours. The history, components, recipe, serving ideas, and health advantages of aloo puri, as well as some well-liked varieties and often asked questions, will all be covered in this article. Come on, let’s explore the fascinating world of Aloo Puri with frying pan!

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Popular in North India, puri channa or aloo puri is a common dish in Indian cuisine. It is created with a mixture of “Puri,” a type of deep-fried bread, and “Aloo,” a spiced potato filling. The Aloo is a savoury concoction of cooked potatoes and a variety of spices, whilst the Puri is a crispy and puffed-up bread prepared from whole wheat flour. Aloo Puri is a common breakfast or brunch choice as well as a well-liked Indian street snack. People of all ages love it for its crunchy texture, aromatic flavours, and comforting taste.

History of Aloo Puri

Aloo Puri’s roots can be found in North India, where it has long been a traditional meal. It is thought to have come from the states of Uttar Pradesh and Bihar, where it was customary to prepare it for festivals, weddings, and other important events. Aloo Puri eventually established a loyal following in many Indian homes and spread throughout the country. Today, cuisine lovers from all over the world, including those in India, adore it because of its distinctive flavours and textures.

Ingredients for Aloo Puri

To make delicious Aloo Puri at home, you will need the following ingredients:

For Puri:

  • 2 cups of whole wheat flour
  • 1/2 teaspoon of salt
  • 1 teaspoon of oil
  • Water, as needed for kneading

For Aloo:

  • 4 medium-sized potatoes, boiled and mashed
  • 1 tablespoon of oil
  • 1 teaspoon of cumin seeds
  • 1/2 teaspoon of turmeric powder
  • 1/2 teaspoon of red chili powder
  • 1/2 teaspoon of garam masala
  • 1/2 teaspoon of amchur (dry mango) powder
  • Salt, to taste
  • Fresh coriander leaves, for garnish

Recipe for Aloo Puri

Aloo Puri : Recipe for Aloo Puri

Aloo puri can be prepared in two different ways – stuffed puri with aloo (potato) filling or puri served with aloo tarkari (spiced potato curry). Here’s a recipe for aloo puri using the stuffed puri method:

Step 1: Prepare the Dough for Puri

  1. Combine the whole wheat flour, salt, and oil in a sizable mixing basin.
  2. Knead the dough until it is smooth and pliable, but not overly sticky, while gradually adding water. 3. Place a moist cloth over the dough and allow it to rest for 15 to 20 minutes.

Step 2: Prepare the Aloo Filling

  1. Oil in a pan is heated to medium heat.
  2. Stir in the cumin seeds and watch them puff up.
  3. Add the mashed potatoes along with the salt, garam masala, amchur powder, turmeric powder, and red chilli powder. Mix thoroughly.
  4. The potato filling should be heated thoroughly and the spices should be well-combined after 3 to 4 minutes of cooking while stirring occasionally.
  5. Add fresh coriander leaves as a garnish after removing from the heat.

Step 3: Shape and Fry the Puri

  1. Over medium-high heat, warm the oil in a deep frying pan or kadai.
    Make lemon-sized balls out of the dough.
  2. Using a rolling pin, flatten each ball into a little circle. If necessary, sprinkle with flour to avoid sticking.
  3. In the centre of the circle, place a tablespoon of the prepared Aloo filling.
  4. To create a semicircle, fold the circle in half, then use your fingers to press the corners together.
  5. To make sure the Puri is firmly sealed, crimp the edges with a fork or your fingers.
  6. To make sure the Puri is firmly sealed, crimp the edges with a fork or your fingers.
  7. With the remaining dough balls and filling, repeat the procedure.
  8. Slide the puris into the heated oil one at a time, being careful to do so, and fry them till golden and crispy, rotating them occasionally to ensure even cooking.
  9. Using a slotted spoon, remove the fried Puris and set them on paper towels to absorb extra oil.

Here’s a recipe for aloo puri using the puri served with aloo tarkari method:

Aloo Puri : puri

Puri Ingredients:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon baking soda
  • 2 tablespoons ghee or vegetable oil
  • 3/4 cup warm water
  • Vegetable oil for frying

Aloo Puri : aloo tarkari

Aloo Tarkari Ingredients:

  • 3 medium potatoes, peeled and cubed
  • 1 tablespoon vegetable oil
  • 1 teaspoon cumin seeds
  • 1 small onion, finely chopped
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • Fresh cilantro for garnish


  1. In a mixing bowl, combine the all-purpose flour, salt, sugar, baking soda, and ghee or vegetable oil. Mix well until it resembles a crumbly texture.
  2. Gradually add the warm water, little by little, and knead the mixture into a smooth dough. The dough should be soft but not too sticky. Cover the dough with a damp cloth and let it rest for 15-20 minutes.
  3. Meanwhile, prepare the aloo tarkari. Heat vegetable oil in a pan over medium heat. Add cumin seeds and let them splutter.
  4. Add the finely chopped onion and sauté until it turns golden brown.
  5. Add ginger paste and garlic paste to the pan and sauté for another minute.
  6. Add the cubed potatoes to the pan and mix well.
  7. Add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt to taste. Mix well to coat the potatoes with the spices.
  8. Cover the pan and let the potatoes cook on low heat until they are tender, stirring occasionally.
  9. Once the potatoes are cooked, garnish with fresh cilantro and keep aside.
  10. Now, heat enough vegetable oil in a deep frying pan or wok over medium-high heat for frying the puris.
  11. While the oil is heating, divide the rested dough into small lemon-sized balls and roll them into smooth balls using your hands.
  12. On a lightly floured surface, roll each dough ball into a small disc or puri using a rolling pin. The puris should be about 4-5 inches in diameter.
  13. Carefully slide one puri at a time into the hot oil and press it gently with a slotted spoon so that it puffs up. Fry the puri until it turns golden brown on both sides, flipping it gently with a slotted spoon.
  14. Once the puris are fried, remove them from the oil and place them on a paper towel-lined plate to absorb any excess oil.
  15. Repeat the process with the remaining dough balls to make more puris.
  16. Serve hot puris with aloo tarkari on the side. Enjoy the delicious and flavorful puri and aloo tarkari as a perfect Indian meal!

Step 4: Serve and Enjoy!

  1. For a tasty and filling meal, serve hot and crispy aloo puris with a side of yoghurt, pickle, or chutney.
  2. For a complete Indian breakfast or brunch, serve it together with masala chai or lassi.
  3. Each bite will be a delight thanks to the explosion of flavours from the spiced potato filling and the Puri’s crunchy texture.

Aloo Puri dough is soft and smooth

Tips for Making Perfect Aloo Puri

  1. To get crispy and puffed-up Puris, make sure the dough is soft and smooth.
  2. Rolling out the dough will be simpler and the texture of the Puri will be better when the dough has rested for 15-20 minutes.
  3. To stop the filling from spilling out during frying, properly seal the Puri’s edges.
  4. To ensure that the Puri cooks uniformly and is crispy, heat the oil to the proper frying temperature, which is medium-high.
  5. To keep the fried Puri light and crispy, wipe off extra oil using paper towels.

Serving Suggestions

Aloo Puri can be enjoyed in various ways, including:

  1. Breakfast or brunch option: For a filling Indian breakfast or brunch, serve hot aloo puris with yoghurt, pickles, or chutney.
  2. A common street snack in India is aloo puri, which is frequently served with a fiery chickpea curry (chole) and tamarind chutney.
  3. Party appetiser: Prepare miniature Puris and serve them with a mint-coriander chutney for dipping as an appetiser at events or get-togethers.
  4. Aloo Puri is a filling lunch or dinner choice when served with a side of vegetable curry, dal, or raita.

Storage Suggestions

These aloo pooris taste great when served hot, right from the hot oil. If there are any leftovers, though, wrap them in foil and put them in a container that can close tightly. However, I can guarantee that they will soften and lose some of their crunch. They can be reheated in an air fryer, microwave, or oven.

Instead, I’ll suggest that you store the aloo puri dough in the refrigerator for around 2-3 days in an airtight container. Take it out of the fridge, then set it out on the counter for 15 to 20 minutes. Offer hot, freshly prepared puris.


A delicious and calming lunch, aloo puri is a traditional Indian dish that combines the flavours of spicy potatoes and crisp puris. People of all ages adore its straightforward yet tasty taste, which is frequently consumed as a breakfast or brunch choice, street food, party appetiser, or main course. You can easily duplicate this well-known recipe in your own home by following the instructions and advice provided in this article, and you’ll be able to wow your family and friends with your culinary prowess.

In order to experience the pleasure of this well-known Indian meal, try making Aloo Puri the next time you’re in the need for some crispy and tasty comfort food.


  1. an I make the dough for Puri in advance?

Yes, you can prepare the dough in advance and store it in the refrigerator for up to 24 hours. Just make sure to cover it with        a damp cloth or plastic wrap to prevent it from drying out.

  1. Can I use whole wheat flour instead of all-purpose flour for the Puri?

Yes, you can use whole wheat flour or a combination of whole wheat flour and all-purpose flour for a healthier version of              Aloo Puri. Keep in mind that the texture and taste may slightly differ from the traditional version.

  1. Can I freeze the leftover Aloo Puri?

Yes, you can freeze the leftover Aloo Puri in an airtight container for up to a month. Just reheat them in a preheated oven or        toaster oven before serving to regain their crispiness.

  1. Can I adjust the spices in the potato filling to suit my taste preferences?

Yes, you can adjust the spices in the potato filling according to your taste preferences. Feel free to increase or decrease the           amount of spices mentioned in the recipe to suit your liking.

  1. Can I use a different type of filling for the Puri?

Yes, you can experiment with different fillings for the Puri, such as paneer (Indian cottage cheese), mixed vegetables,                    lentils, or minced meat, to create your own unique version of Aloo Puri.

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