Photo: Intodustin · CC BY-SA 4.0 · Wikimedia Commons

Uttarpradesh · Breakfast

Aloo Puri

Traditional 2. Aloo Puri recipe

🧺 Ingredients

• Whole wheat flour: 200g
• All-purpose flour (maida): 50g
• Salt: 5g
• Oil for dough: 15ml
• Oil for frying: 200ml
• Warm water: 80ml
• Potatoes, finely diced: 300g
• Asafoetida: 0.5g
• Cumin seeds: 2g
• Red chili powder: 4g
• Turmeric powder: 2g
• Salt: 5g
• Oil: 25ml
• Water: 100ml
• Sabzi: Potatoes coated with reddish gravy, minimal sauce remaining

👩‍🍳 How to make Aloo Puri

1. Mix wheat flour, maida, and salt
2. Make a well, add oil and warm water gradually
3. Knead gently with fingertips for 8 minutes until soft, non-sticky dough forms
4. Rest dough covered 10 minutes
5. Divide into 8 portions, roll each to 4-inch circles (very thin, almost translucent)
6. Heat oil to 175°C (should immediately sizzle when small piece of dough touches it)
7. Gently slide puri in oil with a rolling motion
8. Puri will sink initially, press down very lightly with ladle back after 2 seconds
9. Within 3-4 seconds, puri will float and puff dramatically
10. Fry 10 seconds on first side until golden-pale, flip and fry 8-10 seconds
11. Drain on paper towels; puri remains crispy for 8-10 hours
12. Heat 25ml oil in heavy-bottomed pan over medium heat
13. Add cumin seeds; listen for popping sound (3-4 seconds)
14. Add asafoetida—should sizzle sharply for 1 second
15. Add diced potatoes immediately, stir constantly for 2-3 minutes
16. Sprinkle turmeric and red chili powder, stir 20 seconds
17. Add 100ml water, cover and cook 7-8 minutes until potatoes are 3/4 soft
18. Stir occasionally; water should reduce to coat potatoes
19. When potatoes are tender but slightly firm inside, curry is ready
20. Season with salt

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