Entree: India – Haryana & Western Uttar Pradesh – आलू पूरी ➤ Aloo Puri (Spiced potato curry served with deep-fried puffed whole-wheat flatbreads)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 30 min

Additional 20 min

Total 1 hr

Ingredients

- For the Aloo Sabzi:
- 1.5 lb (680 g) potatoes, peeled and cubed
- 1 tbsp (15 ml) vegetable oil or mustard oil
- 1 tsp (2 g) cumin seeds
- 1 medium onion, finely chopped, about 5 oz (140 g)
- 1 tbsp (15 g) ginger, minced
- 1-2 green chilies, slit (to taste)
- 1 large tomato, chopped, about 6 oz (170 g)
- 1/2 tsp (1.5 g) turmeric powder
- 1 tsp (2 g) coriander powder
- 1/2 tsp (1 g) red chili powder or to taste
- 1/2 tsp (1 g) garam masala
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (2 g) sugar (optional, to balance acidity)
- 2 tbsp (30 ml) water, plus more if needed
- 2 tbsp (8 g) fresh cilantro, chopped
- 1 tsp (5 ml) lemon juice
- For the Pooris:
- 2 cups (240 g) whole-wheat flour (atta)
- 1 tbsp (9 g) fine semolina (optional, for crispness)
- 1/2 tsp (3 g) salt
- 2 tbsp (30 ml) vegetable oil or ghee, plus extra for frying
- About 1/2 to 3/4 cup (120–180 ml) warm water, as needed to form dough
- For deep frying:
- 4 cups (960 ml) vegetable oil or ghee

Instructions

1. Boil the potatoes in salted water until just tender, 10–12 minutes; drain and set aside.
2. Heat 1 tbsp (15 ml) oil in a medium pan over medium heat. Add cumin seeds and let them sizzle until fragrant.
3. Add chopped onion, sauté until translucent and starting to brown, about 6–8 minutes. Stir in minced ginger and slit green chilies; cook 1 minute.
4. Add chopped tomato and cook until soft and oil separates slightly, about 4–5 minutes.
5. Stir in turmeric, coriander powder, red chili powder, and salt. Cook spices 1 minute, then add cubed boiled potatoes and 2 tbsp (30 ml) water. Gently mash a few potato pieces to thicken the gravy and coat the rest with spices.
6. Simmer uncovered 5–7 minutes, adjusting consistency with a little water if too dry. Finish with garam masala, sugar if using, cilantro, and lemon juice. Keep warm.
7. While the sabzi simmers, make puri dough: combine whole-wheat flour, semolina, and salt in a bowl. Rub in 2 tbsp (30 ml) oil until mixture resembles coarse crumbs. Add warm water a little at a time and knead into a stiff but pliable dough. Cover and rest 15–20 minutes.
8. Divide dough into 12 equal balls. Roll each ball into a 3.5–4 inch (9–10 cm) circle, dusting lightly with flour to prevent sticking.
9. Heat oil for deep frying in a deep kadhai or heavy-bottomed pan to 350–375°F (175–190°C). Test with a small scrap of dough; it should puff and rise.
10. Fry puris a few at a time, gently pressing each with a slotted spoon so they puff, flipping once, until golden brown on both sides, about 30–45 seconds per side. Drain on paper towels.
11. Serve hot puris immediately with generous portions of aloo sabzi. Leftover sabzi can be reheated gently; puris are best fresh.