Aloo Puri or Puri Sabji is an authentic North Indian breakfast or lunch recipe that is delicious, comforting, and satisfying.
This North Indian meal, Poori Sabji, is a combination of two dishes: ‘Puri,’ aka crispy deep-fried puri, and ‘Sabji,’ a flavorful, spicy, aromatic, and tangy potato curry dish. This is served with puffed-up, deep-fried Indian bread ‘Puri.’
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Prepared using handy ingredients, this Indian breakfast meal is very quick, simple, and easy to make. It comes together in just 45 minutes when prepared from start to finish.
On this page, you will find a step-by-step picture and video recipe on how to make Aloo Poori or Puri Sabji.
About Aloo Puri
‘Aloo Poori’ or ‘Poori Sabji’ is a highly popular breakfast recipe from the Northern part of India. This authentic North Indian breakfast combines a warmly spiced potato curry with crispy, deep-fried Indian bread, making it the perfect weekend indulgence.
A similar type of breakfast to Aloo Puri is ‘Poori Bhaji. Puris are the same for both combinations; the only difference is in the potato-based spicy side dish. Bhaji is a dry dish and Sabji is a semi-liquid curry.
It is a vegetarian meal that can also be made vegan with a slight change. It is traditionally a breakfast dish, but this meal can be enjoyed any time of the day.
Piping hot puris straight from the frying pan, paired with aloo sabji, some pickle, laccha onion, and suji halwa Of atta halwa is a pure breakfast bliss. Just try it once, and I am sure you’ll fall in love with this traditional North Indian breakfast.
I usually make both Bhaji and Sabji for a festive dinner at my home. I also made another popular version of Indian puri, which is ‘Palak Puri’ aka ‘spinach-fried bread.
The sabji recipe I am sharing today is a ‘Halwai’ (confectioner or caterer) style recipe, normally served during Indian weddings and parties. This is one of my family’s most trusted aloo sabjis.
Everyone in my family loves this version of rasewali aloo ki sabji or curried potatoes. This combination of hot and puffed-up pooris with spicy potato sabji is the best.
With this easy and quick aloo puri recipe, you can now transform your Sunday mornings with the delectable flavors of Aloo Puri.
What is Aloo Puri
Aloo Puri or Puri Sabji is a North Indian breakfast dish where a spicy potato curry is served with piping hot deep-fried puffed-up Indian bread ‘Puri.’ In most North Indian homes, this hearty meal is served as a weekend breakfast.
However, at my home, it was served as full meals (breakfast, lunch, dinner) depending on the time of serving. I just love enjoying aloo puri for breakfast and lunch on any day.
Other than aloo puri, I also love devouring other popular Indian breakfast dishes such as chole bhature, Vada Pav, Besan Toast, Khaman Dhokla, Rava Uttapam, and Rava Upma.
I also love to eat parathas such as; Aloo Paratha, Rajma Tofu Paratha, or Mooli Paratha, Patta Gobi Ka Paratha, Mushroom Kale Stuffed Paratha, Pepper Onion Potato Paratha, Aloo Palak Paratha, or any other paratha. I just love all types of Parathas.
What is Puri
A basic Puri is a deep-fried Indian bread made with ‘atta,’ also known as whole wheat flour. This puri is usually served as a side dish.
There are many versions of puris depending on the addition of ingredients. In this recipe, I have shared the poori dough recipe made with whole wheat flour and semolina, aka suji. But for those who don’t want to add suji, they can try this puri recipe I shared earlier.
What is Rasewali Aloo Ki Sabji
Rasewali Aloo Ki Sabji is a spicy and tangy potato curry made with potatoes, spices, tomato, and yogurt. Just pair it with some hot puri and some pickles, and you get a complete and satisfying meal. This makes a comfy meal during cold days.
Serving Suggestions
Aloo Puri is a meal in itself; you don’t need anything else to go with it. But if you want a festive and elaborate Indian meal, you can accompany it with dal makhani, paneer korma, mango raita, and instant gajar halwa, walnut halwa, walnut burfi, and salad.
Puri is a versatile Indian flatbread that can be paired with any type of Indian curries. Personally, I love to have puri with chole, Matar Paneer, Mughlai Navratan Korma, Aloo Matar Dry Sabji, Punjabi Achaari Gobi, Paneer lababdar, and Shahi Kaju Curry.
Basically, you can serve it with any type of gravy dish. My other beloved curries to go with poori are: Aloo Pyaaz Ki Sabzi, Besan Gatte Ki Sabzi, Malai Kofta, Rajasthani Govind Gatta Curry, and Haldi ki Sabji.
Anupama’s Tips & Tricks to make the Best Aloo Puri Recipe
1. Preparation: Ensure that you gather all the ingredients and chop them before starting to make puris. This ensures a fast cooking process.
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Dough: To get the perfect puri dough, make sure that you knead it very well into a firm texture. Add water gradually to avoid it becoming too sticky. You can also use a stand mixer for kneading.
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Use Oil: While rolling out the puris, make sure that you apply oil to the dough instead of dusting it with dry flour. This ensures burnt-free, crispy, and clean puris, preventing the oil from turning dirty.
4. Oil Temperature: Fry puris only when the temperature is medium-hot, and maintain the right oil temperature during frying. To check the temperature, drop a small dough ball into the oil; if it rises steadily and briskly, it’s ready for frying.
- Freshly Fried Puri: Puris taste best when served hot straight from the pan as they are at their best in terms of taste and texture. It is advised to fry the puris just before serving.
6. Pairing with Chana: If you love chole bhature, you can also pair the puris with chana masala.
7. Aloo Sabzi: You can adjust the consistency of the aloo sabzi according to your taste preference. If it is super thin, mash a few cooked potatoes and add them to the sabji to naturally thicken the gravy. You can also cook it longer to make it reach to a desired thickness.
8. Spices: This recipe makes a spicy and flavorful aloo curry. Feel free to adjust the amount of spices according to your taste preference.
- Gluten-Free: If you are planning to make gluten-free sabji, make sure that either you don’t use hing (asafetida) or use gluten-free asafetida. Also, substitute whole wheat flour with a gluten-free flour blend for making puris. You can also use rice flour for making gluten-free rice poori.
FAQ
Can I use canned diced tomatoes in the Aloo Puri recipe?
Fresh tomatoes taste the best in this sabji recipe. However, you can surely use pureed or canned diced tomatoes if you are out of fresh tomatoes. Simply drain the tomatoes and use the quantity required for the aloo sabji curry.
Is it possible to make Aloo Puri ahead of time?
Yes, aloo puri can be made in advance. In fact, it is a lovely option if you are planning to serve it at gatherings. Just make the aloo sabji (potato curry) a few days ahead of time and refrigerate it in an airtight container.
It stays fresh for up to 2 to 3 days. Also, make the puri dough and store it in the refrigerator. When you want to serve, roll the puris and deep fry them. Also, remove the sabji, and your meal is ready to be served.
How can I make the puris gluten-free?
For making a gluten-free version of puri, swap whole wheat flour with gluten-free whole wheat flour or all-purpose flour. Aloo Sabzi is naturally gluten-free. Just make sure that you use gluten-free certified asafoetida or hing.
Can I use frozen diced potatoes in the Aloo Puri recipe?
Yes, frozen diced potatoes can be used for making aloo sabji recipes. It is a time-saving shortcut.
What is the purpose of applying oil to the puri dough instead of dusting with flour?
Applying oil to the puri dough prevents it from drying and helps in getting smooth rolling. It also helps maintain the cleanliness of the oil.
How do I know if the oil temperature is not right for frying puris?
To check, drip a tiny piece of dough onto the hot oil. If it rises slowly or remains at the bottom, the oil is too cold. If it rises super fast, the oil is too hot. When it comes steadily, it is perfect for frying puris.
Aloo Puri Recipe - Poori Sabji (Step-by-step photo instructions)
How To Make Puri Dough:
- Combine the whole wheat flour, semolina salt and add 2 tablespoons of oil and mix well.
- Knead into a stiff dough using enough water.
- Cover the dough with a damp cloth and let it rest for 30 minutes.
How To Make Puri:
- After 30 minutes, divide the dough into 2 equal portions and roll out each portion into a thin log as shown in the recipe video on this page.
- Cut each log into ½-inch pieces.
- Roll each piece into small rounds of 5-inches diameter.
- Once pooris are rolled, set them aside.
How To Deep Fry Puri:
- Heat enough oil in a pan for frying. Once hot, drop the rolled out poori/puri into the hot oil and lightly press it with a spatula so that it puffs up.
- Fry them till they turn golden brown in color from both sides.
- Transfer to a kitchen towel-lined plate. Pooris are ready.
How To Make Aloo Tamatar Ki Rasedwali Sabji:
- Heat 3 tablespoon oil in a pan on medium heat.
- Add bay leaf, dried red chilies, cloves, cinnamon stick, cumin seeds, mustard seeds, and asafetida.
- Once the seeds start to splutter, add chopped garlic, chopped ginger, and chopped green chilies.
- Let them sauté for 2 mins or until they turn golden in color.
- Add chopped onions and let them sauté for 5 mins or until translucent.
- Now add coriander powder, red chili powder, turmeric powder, and salt.
- Stir well for a minute or you see oil releasing from the sides.
- Add chopped tomatoes and stir well to combine. Cook for 2 minutes.
- Add 1/4 cup of water and cook for 5 minutes, keep stirring occasionally.
- Add crumbled potatoes and stir well.
- Add 3/4 cup of water and mix well.
- Cover the pan with a lid and cook it covered for 10 minutes on medium-low heat.
- Uncover the pan, and add whisked yogurt and cook for 5 minutes. Add more water if needed.
- Add garam masala powder, chopped coriander leaves, and kasuri methi.
- Stir well and cook for 5 more minutes.
- Remove from heat and serve hot with pooris.
Recipe Card
Aloo Puri Recipe - Poori Sabji [Recipe]
★★★★★
(Rating: 5 from 243 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 60 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Breakfast | Indian | 6 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 305 calories | 1 serving |
INGREDIENTS
For Puri:
- 1 1/2 cups whole wheat flour (gehun ka atta)
- 1/4 cups semolina (suji/rava)
- 2 tablespoons oil
- Salt to taste
- Oil for deep-frying poori
- water for kneading dough
For Aloo Tamatar Ki Rasedwali Sabji:
- 3 tablespoons oil
- 1 bay leaf (tej patta)
- 2 dried red chilies (sukhi lal mirch)
- 2 cloves (laung)
- 1 inch stick cinnamon stick (dalchini)
- 1 teaspoon cumin seeds (jeera)
- 1 teaspoon mustard seeds (rai)
- Pinch of asafetida (hing)
- 1 tablespoon garlic cloves, minced or finely chopped
- 1 tablespoon ginger peeled, and minced or finely chopped
- 1 green chili, chopped
- 1 large onion, chopped
- 1 teaspoon coriander powder (dhaniya)
- 1/4 teaspoon turmeric powder (haldi powder)
- 1 teaspoon red chili powder or as per taste
- Salt to taste
- 2 medium tomato, chopped
- 1/4 cup + 3/4 cup water or more if needed
- 5 tablespoons whisked yogurt (dahi)
- 1 tablespoon coriander leaves (hara dhaniya), chopped
- 4 medium potatoes (aloo), boiled, peeled and crumbled into 1 inch pieces
- 1 tablespoon dried fenugreek leaves kasuri methi
INSTRUCTIONS:
How To Make Puri Dough:
- Combine the whole wheat flour, semolina salt and add 2 tablespoons of oil and mix well.
- Knead into a stiff dough using enough water.
- Cover the dough with a damp cloth and let it rest for 30 minutes.
How To Make Puri:
- After 30 minutes, divide the dough into 2 equal portions and roll out each portion into a thin log as shown in the recipe video on this page.
- Cut each log into ½-inch pieces.
- Roll each piece into small rounds of 5-inches diameter.
- Once pooris are rolled, set them aside.
How To Deep Fry Puri:
- Heat enough oil in a pan for frying. Once hot, drop the rolled out poori/puri into the hot oil and lightly press it with a spatula so that it puffs up.
- Fry them till they turn golden brown in color from both sides.
- Transfer to a kitchen towel-lined plate. Pooris are ready.
How To Make Aloo Tamatar Ki Rasedwali Sabji:
- Heat 3 tablespoon oil in a pan on medium heat.
- Add bay leaf, dried red chilies, cloves, cinnamon stick, cumin seeds, mustard seeds, and asafetida.
- Once the seeds start to splutter, add chopped garlic, chopped ginger, and chopped green chilies.
- Let them sauté for 2 mins or until they turn golden in color.
- Add chopped onions and let them sauté for 5 mins or until translucent.
- Now add coriander powder, red chili powder, turmeric powder, and salt.
- Stir well for a minute or you see oil releasing from the sides.
- Add chopped tomatoes and stir well to combine. Cook for 2 minutes.
- Add 1/4 cup of water and cook for 5 minutes, keep stirring occasionally.
- Add crumbled potatoes and stir well.
- Add 3/4 cup of water and mix well.
- Cover the pan with a lid and cook it covered for 10 minutes on medium-low heat.
- Uncover the pan, and add whisked yogurt and cook for 5 minutes. Add more water if needed.
- Add garam masala powder, chopped coriander leaves, and kasuri methi.
- Stir well and cook for 5 more minutes.
- Remove from heat and serve hot with pooris.
WATCH RECIPE VIDEO: Click the play button and video will load ...
NOTES:
- To check if the oil is hot enough, add tiny dough pieces to the oil, if it rises up immediately then the oil is ready.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/aloo-poori-recipe-puri-sabji-recipe-video-aloo-ki-rasewali-sabzi-with-puri/
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