Alu Puri
Indulge in the timeless delight of *Alu Puri*, a classic North Indian recipe that combines golden, puffed puris with a hearty and flavorful potato curry. The puris, made from whole wheat flour and fried to crispy perfection, pair beautifully with a savory curry featuring tender potatoes simmered in a fragrant blend of spices, tomatoes, and aromatics. This comforting dish is perfect for breakfast, brunch, or dinner, offering an irresistible combination of textures and bold flavors. Garnished with fresh coriander leaves and spiced with garam masala, each bite captures the essence of traditional Indian cuisine. Quick to prepare and loved by all, *Alu Puri* brings a festive flair to your table—perfect for special occasions or a weekend treat. Keywords: Alu Puri recipe, Indian puri and curry, traditional Indian dish, puffed puris with potato curry.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 cup Water
- 1 teaspoon Salt
- 2 tablespoons Oil for dough
- 4 cups Oil for frying
- 4 medium Potatoes
- 1 large Onion
- 2 medium Tomatoes
- 2 pieces Green chilies
- 1 inch Ginger
- 3 pieces Garlic cloves
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt for curry
- 2 cups Water for curry
- 2 tablespoons Coriander leaves
Instructions
Start by boiling the potatoes. Place them in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender. Drain, peel, and chop into cubes.
To make the dough for puris, mix whole wheat flour and salt in a bowl. Gradually add water while kneading until you have a soft dough. Add 2 tablespoons of oil and continue kneading for another 5 minutes. Cover the dough and let it rest for 15 minutes.
For the potato curry, finely chop the onion, tomatoes, green chilies, and ginger. Crush or mince the garlic cloves.
Heat 2 tablespoons of oil in a pan over medium heat. Add cumin seeds and allow them to sizzle.
Add chopped onion and sauté until it becomes golden brown.
Stir in the ginger, garlic, and green chilies. Fry for a minute until fragrant.
Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes turn soft and the oil separates.
Add the cubed potatoes and mix well to coat them with the masala.
Pour 2 cups of water into the pan. Bring to a boil, then reduce the heat to simmer and let it cook for about 10 minutes. Stir occasionally.
Sprinkle garam masala and garnish with freshly chopped coriander leaves.
For the puris, divide the dough into small balls and roll each one into a thin disc of about 4 inches in diameter.
Heat the oil for frying in a deep pan over medium-high heat. Once hot, carefully slide in a puri and press gently with a spatula until it puffs up.
Fry until golden brown on both sides, then remove and drain on a paper towel. Repeat with remaining dough balls.
Serve the hot puris with the prepared potato curry.
Nutrition Facts
Calories |
2479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.9 g | 315% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1057 mg | 46% | |
| Total Carbohydrate | 84.6 g | 31% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 5.5 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1118 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
