How to make Aloo Puri at home

About Aloo Puri

Aloo Puri is a classic Indian dish that combines deep-fried bread (puri) with a flavorful potato curry (aloo). This dish is a popular choice for breakfast or a satisfying meal throughout the day. The golden, crispy puris complement the spiced potato curry, creating a delicious and fulfilling combination of flavors and textures. Aloo Puri is often enjoyed with yogurt, pickles, or chutneys, making it a cherished comfort food in many households across India.

Here’s how you can make Aloo Puri at home:

Ingredients for Aloo Puri:

For the Potato Curry (Aloo):

• 2 large potatoes, boiled, peeled, and diced
• 1 medium onion, finely chopped
• 1 teaspoon ginger-garlic paste
• 1-2 green chilies, finely chopped
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala
• Salt to taste
• 2 tablespoons oil
• Fresh coriander leaves for garnishing

For the Puris:

• 2 cups whole wheat flour
• Water (as needed) to make the dough
• Oil for deep frying
• Pinch of salt

Instructions for making Aloo Puri:

1. For the Potato Curry (Aloo):
   • Heat oil in a pan and add cumin seeds. Let them splutter.
   • Add chopped onions and sauté until they turn golden brown.
   • Add ginger-garlic paste and green chilies. Sauté for a minute.
   • Add turmeric powder, red chili powder, garam masala, and salt. Mix well.
   • Add boiled and diced potatoes. Mix gently to coat the potatoes with the spices.
   • Cook for a few minutes, allowing the flavors to meld. Garnish with chopped coriander leaves. Set aside.
   • For the Puris:
   • In a mixing bowl, combine whole wheat flour and a pinch of salt.
   • Gradually add water and knead to make a smooth and firm dough. Cover and let it rest for 15-20 minutes.
   • Divide the dough into small equal-sized balls.
   • Roll each ball into a small circle (puri) using a rolling pin. The puris should be about 4-5 inches in diameter.
   • Heat oil in a deep frying pan. Once the oil is hot, gently slide in a puri and press it gently with a slotted spoon. This will help the puri to puff up.
   • Fry until the puri is golden brown on both sides. Remove and drain on paper towels.
2. To Serve:
   • Serve the hot and crispy puris with the delicious potato curry (aloo).
   • Garnish with additional chopped coriander leaves if desired.
   • Aloo puri is often accompanied by yogurt, pickle, or chutney on the side.

Enjoy your homemade Aloo Puri, a delightful combination of flavors and textures that’s perfect for a satisfying meal or special occasions!

How do I make puris soft and puffy?

To make puris soft and puffy, follow these tips:

1. Dough Consistency: Prepare a smooth and slightly soft dough by mixing flour, water, and a pinch of salt. Knead it well until it’s pliable and smooth.
2. Resting Time: Let the dough rest for at least 15-20 minutes before rolling. This allows the gluten to relax and the dough to become more elastic.
3. Rolling Technique: Roll each portion of dough into a small ball and then flatten it slightly with your hands. Roll out the puris gently using a rolling pin, making them of even thickness and not too thin.
4. Hot Oil: Heat the oil for frying in a deep pan over medium heat. The oil should be moderately hot, not too hot or too cold.
5. Test the Oil: Test the oil by dropping a small piece of dough into it. If it sizzles and rises immediately, the oil is ready.
6. Gentle Frying: Gently slide the puri into the hot oil, and press it gently using a slotted spoon. This helps the puri puff up. Once it puffs, flip it to the other side and fry until it’s golden brown.
7. Drain Excess Oil: Remove the puri from the oil using a slotted spoon and let excess oil drip off. Place it on a paper towel-lined plate to absorb any remaining oil.
8. Serve Immediately: Serve the puris immediately while they are still hot and puffy for the best taste and texture.

To make puris soft and puffy, follow these tips:

1. Dough Consistency: Prepare a smooth and slightly soft dough by mixing flour, water, and a pinch of salt. Knead it well until it’s pliable and smooth.
2. Resting Time: Let the dough rest for at least 15-20 minutes before rolling. This allows the gluten to relax and the dough to become more elastic.
3. Rolling Technique: Roll each portion of dough into a small ball and then flatten it slightly with your hands. Roll out the puris gently using a rolling pin, making them of even thickness and not too thin.
4. Hot Oil: Heat the oil for frying in a deep pan over medium heat. The oil should be moderately hot, not too hot or too cold.
5. Test the Oil: Test the oil by dropping a small piece of dough into it. If it sizzles and rises immediately, the oil is ready.
6. Gentle Frying: Gently slide the puri into the hot oil, and press it gently using a slotted spoon. This helps the puri puff up. Once it puffs, flip it to the other side and fry until it’s golden brown.
7. Drain Excess Oil: Remove the puri from the oil using a slotted spoon and let excess oil drip off. Place it on a paper towel-lined plate to absorb any remaining oil.
8. Serve Immediately: Serve the puris immediately while they are still hot and puffy for the best taste and texture.

By following these steps, you’ll be able to achieve soft and puffy puris that are perfect for serving with aloo puri or any other Indian dish.

Nutritional value for Aloo Puri.

The nutritional value of Aloo Puri can vary based on the specific ingredients used and portion sizes. Below is an approximate nutritional breakdown for a serving of Aloo Puri (1 serving includes 2 puris and a serving of potato curry):

Nutritional Value for Aloo Puri (1 Serving):

• Calories: Around 400-450 kcal
• Carbohydrates: Approximately 60-70g
• Protein: About 7-8g
• Fat: Approximately 15-18g
• Fiber: Around 4-5g
• Sugars: About 2-3g
• Sodium: Varies based on salt content
• Vitamins and Minerals: Contains various vitamins and minerals like vitamin C, vitamin A, potassium, iron, and others present in the potatoes and other ingredients.

Please note that these values are approximate and can vary based on factors like portion size, the amount of oil used for frying, and the specific ingredients you use in the recipe. Additionally, these values are for one serving, which includes two puris and a serving of the potato curry (aloo).

Health Benefits of Aloo Puri.

Aloo Puri, a popular Indian dish made with deep-fried puris (bread) and spiced potato curry, offers a blend of flavors and textures. While it’s a delicious and satisfying dish, it’s important to note that Aloo Puri is considered more of an indulgent treat rather than a health-focused meal. However, let’s explore the potential benefits and considerations:

1. Energy Source: Aloo Puri is a calorie-dense dish, making it a good source of energy. It provides carbohydrates from both the puris and potatoes, which can provide a quick burst of energy.

2. Satiety: The combination of potatoes and fried puris can be quite filling, helping to satisfy hunger and reduce overeating.

3. Flavorful Spices: The spices used in the potato curry can provide various health benefits. For example, turmeric and other spices often used in Indian cooking have anti-inflammatory and antioxidant properties.

4. Nutrient Content: Potatoes are a source of essential nutrients like potassium, vitamin C, and vitamin B6. They also provide dietary fiber, which supports digestive health.

However, it’s important to consider the following points:

1. Moderation: Aloo Puri is fried and can be high in calories, unhealthy fats, and sodium. Consuming it in moderation is key to avoiding excessive calorie intake.

2. Nutrient Imbalance: While potatoes offer nutrients, they are often accompanied by deep-fried puris and may lack a diverse range of vitamins, minerals, and other essential nutrients.

3. Fiber and Nutrient-Rich Alternatives: For a healthier twist, consider whole wheat puris or flatbreads made with whole grains, and opt for baked or shallow-fried versions instead of deep-frying. You can also incorporate a variety of vegetables and legumes to enhance the nutritional profile of the meal.

4. Balanced Diet: Aloo Puri can be a part of a balanced diet when enjoyed occasionally and in appropriate portion sizes, along with other nutrient-dense foods.

In summary, while Aloo Puri may not be the healthiest choice for everyday consumption due to its calorie and fat content, you can make mindful choices by using healthier cooking methods and balancing it with nutrient-rich foods in your overall diet.

Tips and Tricks for Making Aloo Puri.

Here are some tips and tricks to make delicious Aloo Puri:

1. Potato Preparation:

• Choose starchy potatoes like russet or Yukon Gold for a fluffy and flavorful potato curry.
• Boil the potatoes until they are just tender but not overcooked. This helps maintain their texture in the curry.

2. Flavorful Spices:

• Use a mix of aromatic spices like cumin, coriander, garam masala, and turmeric to enhance the flavor of the potato curry.

3. Dough for Puris:

• Use whole wheat flour for a healthier option or a mix of whole wheat and all-purpose flour for lighter puris.
• Knead the dough well to ensure it’s smooth and elastic. This results in softer puris.

4. Rolling and Frying:

• Roll the puris evenly to a medium thickness, neither too thin nor too thick.
• Heat the oil for frying on medium heat. Too hot oil can cause puris to puff up too quickly and not cook properly.

5. Frying Techniques:

• Carefully slide the rolled puri into the hot oil. It should start puffing up immediately.
• Gently press the edges of the puri with a slotted spoon to help it puff evenly.
• Flip the puri to fry both sides until golden brown.

6. Draining Excess Oil:

• After frying, place the puris on paper towels to absorb excess oil.

7. Serving:

• Serve Aloo Puri hot with the spiced potato curry.
• Garnish the curry with fresh chopped cilantro or coriander leaves for added freshness and flavor.

8. Healthier Variations:

• To make a healthier version, consider baking or shallow frying the puris instead of deep-frying.
• Use less oil while cooking the potato curry for a lighter dish.

9. Portion Control:

• Enjoy Aloo Puri in moderation. Portion control is essential to avoid overindulging in fried foods.

10. Accompaniments:

• Serve Aloo Puri with yogurt, pickles, or a side salad for a well-rounded meal.

Remember, Aloo Puri is a treat that can be enjoyed occasionally. By following these tips and tricks, you can create a flavorful and satisfying dish while making mindful choices for a balanced diet.

Serving Suggestions for Aloo Puri.

Here are some serving suggestions for Aloo Puri:

1. Accompaniments:

• Serve Aloo Puri with a side of tangy tamarind chutney, spicy green chutney, or cooling yogurt raita.
• Pickles, especially mango or mixed vegetable pickles, also complement the flavors of Aloo Puri.

2. Side Salad:

• Pair Aloo Puri with a fresh cucumber and tomato salad sprinkled with chaat masala for a refreshing contrast.

3. Curries and Dals:

• Enjoy Aloo Puri with other Indian curries like Paneer Butter Masala, Chole (chickpea curry), or Rajma (red kidney bean curry).
• It also pairs well with dal (lentil curry), whether it’s simple yellow dal or flavorful Dal Makhani.

4. Rice Dishes:

• Aloo Puri can be a part of a larger meal with rice dishes like Pulao or Jeera Rice.

5. Beverages:

• Sip on a cooling beverage like buttermilk or a traditional Indian cooler like Aam Panna alongside Aloo Puri.

6. Sweets:

• For those who enjoy contrasting flavors, you can follow up Aloo Puri with a small serving of a traditional Indian dessert like Gulab Jamun or Kheer.

7. Breakfast or Brunch:

• Aloo Puri is hearty enough to serve as a breakfast or brunch option, especially when you’re in the mood for a satisfying meal to start your day.

8. Party or Gathering:

• Aloo Puri can be a fantastic addition to a buffet-style party or gathering, offering guests a tasty and comforting option.

Remember to customize the serving suggestions based on your preferences and the occasion. Whether you’re enjoying Aloo Puri as a main dish or a part of a larger spread, it’s sure to be a delightful treat!

FAQs for Aloo Puri.