How to Make Aloo Puri – A Traditional Indian Breakfast Delight

 

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Introduction

If you're searching for a delicious and satisfying Indian breakfast, look no further than Aloo Puri. This traditional dish consists of crispy deep-fried bread (puri) served with a flavourful potato curry (aloo sabzi). Aloo Puri is a staple in many Indian households, especially during weekends, festive mornings, or special gatherings.

In this comprehensive blog post, you'll learn how to make aloo puri from scratch using fresh ingredients, simple methods, and a touch of authentic Indian flavour. Whether you're an experienced cook or a beginner, this step-by-step guide will help you prepare a hearty meal that's sure to impress.

Let’s explore the magic of aloo puri recipe in true British English, with full Google SEO optimisation to help you find all the right information.

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What is Aloo Puri?

Aloo Puri is a popular North Indian dish made up of two components:

1. Puri (or poori): A deep-fried Indian bread made from unleavened wheat flour dough.

2. Aloo sabzi: A spicy, tangy potato curry often flavoured with turmeric, cumin, and coriander.

This combination is comfort food at its best — crispy puris paired with warm, mildly spiced potato curry. It’s vegetarian, satisfying, and extremely moreish.

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Why You'll Love This Recipe

Quick and easy to make

Budget-friendly ingredients

Perfect for brunch, breakfast, or lunch

Can be made vegan

Great for special occasions and everyday meals

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Ingredients for Aloo Puri

Let’s break down the ingredients into two categories: for puri and for aloo sabzi.

Ingredients for Puri (makes 12–15 puris):

2 cups whole wheat flour (atta)

½ tsp salt

1 tbsp oil or ghee

Water (as needed to knead the dough)

Oil (for deep frying)

Ingredients for Aloo Sabzi:

3–4 medium potatoes (boiled and peeled)

2 tbsp oil

1 tsp cumin seeds

1–2 green chillies (chopped)

1 tsp grated ginger

1 medium onion (finely chopped)

2 medium tomatoes (chopped)

½ tsp turmeric powder

1 tsp coriander powder

½ tsp garam masala

1 tsp red chilli powder (adjust to taste)

Salt to taste

Fresh coriander leaves (for garnishing)

Water (as required to adjust the curry consistency)

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How to Make Aloo Puri – Step-by-Step Guide

🔸 Step 1: Preparing the Dough for Puri

1. In a large mixing bowl, add whole wheat flour and salt.

2. Add 1 tablespoon of oil or ghee.

3. Slowly add water and knead into a firm, smooth dough. It should not be too soft.

4. Cover the dough with a damp cloth and let it rest for 20–25 minutes.

🔸 Step 2: Making the Aloo Sabzi (Potato Curry)

1. Boil the potatoes until soft. Peel and roughly mash them.

2. Heat oil in a deep pan or kadai over medium heat.

3. Add cumin seeds and let them splutter.

4. Add grated ginger and green chillies, sauté for a few seconds.

5. Add chopped onions and cook until golden brown.

6. Stir in chopped tomatoes and cook until they soften.

7. Add turmeric, red chilli powder, coriander powder, and salt.

8. Mix in the mashed potatoes and cook for 2–3 minutes.

9. Add water as required to make a gravy-like consistency.

10. Simmer for 5–10 minutes. Add garam masala and chopped coriander at the end.

11. Turn off the heat and cover until ready to serve.

🔸 Step 3: Frying the Puris

1. Divide the dough into small balls.

2. Roll each ball into a small, even disc (about 4–5 inches in diameter).

3. Heat oil in a deep frying pan.

4. Slide one puri at a time into the hot oil.

5. Press gently with a slotted spoon to help it puff up.

6. Flip and fry both sides until golden brown.

7. Remove and place on a kitchen towel to drain excess oil.

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Tips for Perfect Aloo Puri

Ensure the puri dough is firm and smooth for a good puff.

Use medium-high heat for frying — not too hot, not too cold.

Freshly boiled potatoes work best for the curry.

Adjust the spice level as per your preference.

Serve hot for the best experience.

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Serving Suggestions

Serve aloo puri hot with a side of:

Pickle (achar)

Plain yoghurt or raita

Green chutney

Chana masala (for a richer version)

This dish pairs beautifully with a cup of hot chai or a glass of sweet lassi.

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Variations of Aloo Puri

Bedmi Puri: Stuff the puri dough with spiced lentil mixture for extra taste.

Kacha Aloo Sabzi: Make the curry without boiling the potatoes first, letting them cook directly in the masala.

Dry Aloo Puri: Prepare the sabzi as a dry version with less water, ideal for travel or lunchboxes.

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Storage and Reheating

Puri: Can be stored in an airtight container for up to 1 day. Reheat in a tawa or microwave.

Aloo Sabzi: Can be refrigerated for 2–3 days. Reheat gently before serving.

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FAQs About Aloo Puri

Q: Can I make the puris ahead of time?

A: While puris taste best fresh, you can roll them in advance and fry when needed.

Q: Is this recipe vegan?

A: Yes! Just use oil instead of ghee for both the dough and cooking.

Q: Can I use all-purpose flour instead of wheat flour?

A: You can, but whole wheat flour is traditional and healthier.

Q: How do I make the puris puff up?

A: Ensure the oil is hot and roll the puris evenly – not too thick or thin.

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Conclusion

Aloo Puri is more than just a meal — it’s a nostalgic, homely experience full of aroma, flavour, and comfort. With its simple ingredients and easy preparation, this dish is perfect for family brunches, festive mornings, or when you’re simply craving a taste of India.

Follow this guide to prepare authentic aloo puri at home, and you’ll soon find it becoming a favourite in your kitchen. Enjoy the golden puris with spicy aloo sabzi and experience a burst of flavour in every bite.

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--- write ✍️ by foodie Parmod.