Vegan Alu Puri
Indulge in the irresistible flavors of Vegan Alu Puri, a vibrant plant-based take on the classic Indian comfort food. This dish pairs golden, crispy puris made from whole wheat flour with a spicy and aromatic potato curry, creating a dynamic balance of textures and tastes. Featuring tender potatoes cooked with a medley of warming spices like cumin, turmeric, and coriander, and accented by fresh ginger, tomatoes, and green chilies, this hearty curry is perfect for exciting your taste buds. The puris are fried to puffed perfection, making the ideal companion to soak up the curry’s rich flavors. Ready in just over an hour, this recipe serves as a delightful centerpiece for vegan-friendly brunches, festive gatherings, or weeknight dinners. Bursting with bold spices and easy-to-follow techniques, Vegan Alu Puri captures the essence of traditional Indian cuisine in every bite.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.75 cup Water
- 1 teaspoon Salt
- 4 cups Vegetable oil
- 4 medium Potatoes
- 0.5 teaspoon Mustard seeds
- 0.5 teaspoon Cumin seeds
- 1 large Onion
- 2 small Green chilies
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 1 medium Tomato
- 2 tablespoons Coriander leaves
- 1 tablespoon Ginger
Instructions
Peel and cube the potatoes. Boil them in water until tender, then drain and set aside.
To make the puri dough, mix the whole wheat flour with 1 teaspoon salt and 1 tablespoon of vegetable oil in a bowl. Gradually add the water and knead into a soft dough. Cover the dough with a damp cloth and let it rest for 15 minutes.
Meanwhile, heat 2 tablespoons of oil in a pan over medium heat. Add mustard seeds and cumin seeds. Once they begin to splutter, add finely chopped onions and sauté until golden brown.
Add green chilies, ginger, and cook for another minute, then add turmeric, coriander powder, and red chili powder, stirring well.
Add chopped tomatoes and cook until they soften. Add the boiled potatoes, mix well, and cook for another 5 minutes. Season with salt and garnish with chopped coriander leaves. The potato curry is ready.
Divide the dough into small balls. Roll each ball into a circle, about 4-5 inches in diameter, on a lightly floured surface.
Heat the remaining vegetable oil in a deep frying pan or wok. Once the oil is hot, carefully slide a puri into the oil. Gently press with a spatula to help it puff up. Fry until golden brown on both sides. Remove and drain on paper towels. Repeat with the remaining dough balls.
Serve the hot puris with the spicy potato curry and enjoy your vegan alu puri dish!
Nutrition Facts
Calories |
2168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.0 g | 271% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 134.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 503 mg | 22% | |
| Total Carbohydrate | 81.8 g | 30% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 4.7 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1031 mg | 22% | |
*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.
