PURI RECIPES - ALOO PURI RECIPE / INDIAN BREAKFAST IDEAS

ALOO PURI / POTATO PURI / POTATO RECIPES

Hi...am back with an interesting Indian breakfast idea. Today's recipe is Potato stuffed masala puri (Aloo puri). Puri with aloo curry (potato curry) is a very popular and finger licking Indian breakfast combo. So how about a spicy puffed puri with potato stuffing?. Its a crunchy and lovely breakfast idea or an evening snack idea with wheat flour, mashed potato, and other spices which really turns this dish heavenly delicious. 

Puri (poori) is a deep-fried Indian bread which is commonly served along with a curry or bhaji as in puri bhaji. Mostly it is eaten for breakfast. But can also be served as a snack or a light meal. There are lots of varieties in this Indian bread (puri). Batura, Bedvi, Luchi are some of the variants of puri.  

So let's move on to the recipe. Aloo puri is a spicy and yummy puri recipe. It can also be packed as kids tiffin snack. Chili powder is optional in this recipe, but it adds a fine texture to the puri. Hope you all will love this easy puri recipe. So let's see how to make aloo puri or masala puri . Do try and share your valuable feedback. 

updated pic of the same recipe 

INGREDIENTS

Wheat flour      - 2 cups

Potato     - 1, big sized, boiled, grated, mashed

Red chilly powder  - half tsp, can add less 

Turmeric powder - quarter tsp

Coriander powder- quarter tsp

Cumin seed       - half  tsp, slightly crushed with hand
Chopped coriander        - 3 tbsp or more

Salt

Oil 

You can also add carom seeds, fennel seeds, hing or any other spices. It is all up to your taste.

PREPARATION

Please watch the video below 

• Boil the potato and then remove its skin. Grate it and then mash it well to avoid lumps.
• Take the mashed potato in a bowl and mix it with turmeric powder, chilly powder, coriander powder, cumin seeds, chopped coriander, and salt.
• Mix them well and then add the wheat flour little by little. Combine well with the potato mixture. 
• Now add 2 tbsp of water or sprinkle some water and knead the dough to a stiff texture. (do not knead the dough until smooth)
• Please keep in mind that potato contains moisture and once we set aside this dough for few minutes, it releases the moisture and the dough will be softer.  So knead the dough to a stiff texture. Grease the dough with little oil and set aside covered.
• Set aside for 15 minutes. 
• Make small balls out of this dough. Flatten using greased chappathi presser or puri presser (see the pic) or roll it using a rolling pin on rolling board by greasing with oil. Roll them into small puri .
• Heat oil in a kadai or wok and once hot, deep fry them. Please keep in mind to maintain the oil temperature. It is very important that the oil for frying puri is well heated. (not high or low)
• And keep in mind that once you slide the puri to the hot oil, you must press the puri with the back of the spoon gently which helps the puri to puff up. 
• Serve hot . Please watch the related video showing how to make perfect aloo puri. Tips and tricks for making perfect poori.