Low Sodium Alu Puri
Experience the hearty and wholesome flavors of **Low Sodium Alu Puri**, a lighter twist on the classic Indian comfort food. This recipe pairs soft, golden puris made from whole wheat flour with a vibrant, aromatic potato curry infused with the warmth of cumin, turmeric, and coriander. Designed for those seeking low-sodium options without compromising on taste, this dish skips the salt but leans into bold, fresh ingredients like tomatoes, ginger, garlic, and a zing of lemon juice for natural flavor. Perfect for breakfast, brunch, or a satisfying dinner, this recipe is a must-try for anyone who loves healthy Indian cuisine that doesn’t skimp on richness and spice. Serve it piping hot, and bask in the irresistible contrast of crispy puris and creamy potato masala.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.75 cup Water
- 2 tablespoons Olive oil
- 3 medium, peeled and diced Potatoes
- 1 large, finely chopped Onion
- 2 medium, pureed Tomato
- 1 inch piece, grated Ginger
- 2 cloves, minced Garlic
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin seeds
- 1 small, chopped (optional) Green chili
- 0.25 cup, chopped Cilantro
- 0.25 teaspoon Black pepper
- 1 tablespoon Lemon juice
Instructions
Start by preparing the dough for puris. In a bowl, mix 2 cups of whole wheat flour with 0.75 cups of water and knead into a smooth, elastic dough. Add 1 tablespoon of olive oil to make the dough soft and pliable. Cover the dough with a damp cloth and let it rest for 15 minutes.
While the dough is resting, prepare the potato curry. Heat 1 tablespoon of olive oil in a pan over medium heat and add 0.5 teaspoon of cumin seeds. Fry until they start to sizzle and release their aroma.
Add 1 large chopped onion to the pan and sauté until transparent. Add grated ginger and minced garlic, stir well, and sauté for another 2 minutes.
Stir in the pureed tomatoes and cook for about 5 minutes until the mixture thickens slightly.
Add the turmeric powder, red chili powder, ground cumin, coriander powder, and black pepper. Mix well and cook for an additional minute to allow the spices to release their flavors.
Add the diced potatoes and mix well, ensuring they are coated with the spice mixture. Add 1 cup of water, cover, and let it simmer on low heat for approximately 15-20 minutes, or until the potatoes are tender.
Adjust the consistency of the curry by adding more water if necessary. Stir in the lemon juice and chopped cilantro. Turn off the heat and keep the curry covered to let the flavors meld.
For the puris, divide the rested dough into 8-10 equal parts and roll each part into a small ball. Roll each ball into a flat disk (about 4-5 inches in diameter) using a rolling pin.
Heat oil in a deep frying pan over medium-high heat. Once the oil is hot, carefully slide each puri into the oil. Fry until the puris puff up and turn golden brown, flipping once to ensure even cooking. Drain excess oil on paper towels.
Serve the freshly fried puris hot with the flavorful, low sodium potato curry.
Nutrition Facts
Calories |
1862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2449 mg | 106% | |
| Total Carbohydrate | 353.1 g | 128% | |
| Dietary Fiber | 50.0 g | 179% | |
| Total Sugars | 38.8 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 329 mg | 25% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 5192 mg | 110% | |
*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.
