aloo ki puri recipe | aloo poori

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aloo ki puri recipe | aloo poori | masala poori |

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Tarla Dalal

17 March, 2025

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aloo ki puri recipe | aloo poori | masala poori |

आलू की पूरी रेसिपी | आलू पूरी | आलू मसाला पूरी | aloo masala puri in hindi | - हिन्दी में पढ़ें (Aloo ki Puri, Aloo Poori, Masala Poori in Hindi)

આલુની પૂરી રેસીપી - ગુજરાતી માં વાંચો (Aloo ki Puri, Aloo Poori, Masala Poori in Gujarati)

Table of Content

About Aloo Ki Puri, Aloo Poori, Masala Poori

Ingredients

Methods

Other Poori Recipes

Dough for aloo ki puri

How to make aloo ki puri

Tips for aloo ki puri

Nutrient values

aloo ki puri recipe | aloo poori | masala poori | potato poori | with 20 amazing images.

aloo poori is a fabulous Indian puri made from plain flour, whole wheat flour, boiled potatoes, Indian masala and oil for deep frying. With so much flavour ingrained in aloo ki puri that you don’t need any accompaniments to complete it! I love to have my hot masala poori with some chilled curds.

The dough of masala poori is reinforced with boiled potatoes and a thoughtful mix of Indian spice powders, which gives it a wonderfully soft texture and energetic flavour.

Notes to make perfect aloo ki puri recipe. 1. To make the dough for aloo puri, first boil, peel and grate potatoes. This helps in making soft puri. Also, it is important to grate the potatoes so, there are no lumps and the puri doesn’t tear while rolling. 2. Gradually add water and knead into a stiff dough. It is very important to prepare a stiff dough as that would require less or no use of whole wheat flour while rolling. If you use too much flour while rolling, then while frying this flour particle will get burnt and settle down in oil and later stick to puri while frying. 3. If you are facing difficulty in rolling the pooris then grease the rolling board and rolling pin with some oil to prevent aloo poori from sticking to it.

The aloo poori is great to have for breakfast or tea-time. Don’t forget to add a little ghee to the dough because it gives the xxxxmasala poori a good texture and rich flavour to it.

Like aloo poori then you can also try other puris like Banana and Rajgira Puri, Spinach Puri and Kand Puri.

Learn to make aloo ki puri recipe | aloo poori | masala poori | potato poori | with step by step photos below.

Aloo ki Puri, Aloo Poori, Masala Poori recipe - How to make Aloo ki Puri, Aloo Poori, Masala Poori

Ingredients

For Aloo ki Puri

1/2 cup boiled peeled and grated potatoes

1 1/4 cups plain flour (maida)

1 cup whole wheat flour (gehun ka atta)

1 tsp chilli powder

1 tsp coriander (dhania) powder

1/2 tsp cumin seeds (jeera) powder

1/4 tsp turmeric powder (haldi)

1/4 tsp freshly ground black pepper (kalimirch)

1 tbsp melted ghee

2 tbsp finely chopped coriander (dhania)

salt to taste

oil for deep-frying

Method

For aloo ki puri

To make aloo ki puri, combine all the ingredients in a deep bowl and knead into a stiff dough using enough water.
Divide the dough into 35 equal portions and roll each portion into a 75 mm. (3”) diameter circle.
Heat the oil in a deep non-stick pan and deep-fry, a few puris at a time, till they turn golden brown in colour from both the sides. Drain on an absorbent paper.
Serve the aloo ki puri immediately.

aloo ki puri recipe | aloo poori | masala poori | Video by Tarla Dalal

Aloo ki Puri, Aloo Poori, Masala Poori recipe with step by step photos

Other Poori Recipes

1. Pooris or puris are popular Indian fried bread. They are usually served as a side dish with subzi or curries especially made with potatoes. In the Northern region, they are served with sooji halwa while in the Western region, they are served with shrikhand or aamras. Poori is considered as a heavy food so, if you are someone facing gastric issues, do add a little ajwain the poori dough. A similar version called as Lucchi is popular in Eastern India. Our website even has a huge collection of poori variations Puri Recipes which you can refer and learn delights like :
  - Pudina Puri
  - Mango Puri
  - Masala Green Pea Puri

Dough for aloo ki puri

1. To make the dough for aloo ki puri | aloo poori | masala poori | first boil, peel and grate potatoes. This helps in making soft puri. Also, it is important to grate the potatoes so, there are no lumps and the puri doesn’t tear while rolling.
2. Put plain flour. If using old maida then sift and then add to the dough to get rid of any lumps and impurities.
3. Add whole wheat flour.
4. Add grated potato.
5. Add chilli powder. You can add green chilli paste instead of red chilli powder.
6. Add coriander powder.
7. Add cumin seeds powder.
8. Add turmeric powder.
9. Add freshly ground black pepper. You can adjust the number of spices and quantity depending on the flavour you would enjoy.
10. Add melted ghee. This fat basically helps in making soft, flakey pooris.
11. Add finely chopped coriander to give a fresh hint to the aloo masala puri dough.
12. Add salt to taste.
13. Combine all the ingredients very well using your hands.
14. Gradually add water and knead into a stiff dough. It is very important to prepare a stiff dough as that would require less or no use of whole wheat flour while rolling. If you use too much flour while rolling, then while frying this flour particle will get burnt and settle down in oil and later stick to puri while frying
15. Divide the potato poori dough into 35 equal portions. Cover the dough balls to prevent them from drying.

How to make aloo ki puri

1. To prepare aloo ki puri | aloo poori | masala poori | shape the portion into a round ball and flatten it between your palms. Roll a portion of the dough into a 75 mm. (3”) diameter circle. If you are facing difficulty in rolling the pooris then grease the rolling board and rolling pin with some oil to prevent aloo poori from sticking to it.
2. Similarly, roll out all the portions of aloo puri, cover and keep aside.
3. To deep-fry aloo ki puri, heat the oil in a deep non-stick pan and drop a few puris at a time. The oil should neither be too hot or too cold. To check if the oil is at the right temperature or not, drop a small portion of dough in the oil. If it comes up quickly, the oil is too hot and this would brown the aloo poori quickly. If it takes a lot of time, the oil is not hot enough and this would make the alu puri absorb a lot of oil.
4. The trick to getting a perfectly fluffy poori is to add a puri in hot oil and gently press it with the slotted spoon.
5. Deep fry alu puri till they turn golden brown in colour from both the sides.
6. Drain aloo ki puri | aloo poori | masala poori | on an absorbent paper.
7. Serve aloo ki puri immediately. Relish aloo pooris piping hot with pickle, curd, chutney or any sabzi.

Tips for aloo ki puri

1. To make the dough for aloo puri, first boil, peel and grate potatoes. This helps in making soft puri. Also, it is important to grate the potatoes so, there are no lumps and the puri doesn’t tear while rolling.
2. Gradually add water and knead into a stiff dough. It is very important to prepare a stiff dough as that would require less or no use of whole wheat flour while rolling. If you use too much flour while rolling, then while frying this flour particle will get burnt and settle down in oil and later stick to puri while frying.
3. If you are facing difficulty in rolling the pooris then grease the rolling board and rolling pin with some oil to prevent aloo poori from sticking to it.

Nutrient values (Abbrv)per plate

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Click here to view Calories for Aloo ki Puri, Aloo Poori, Masala Poori

The Nutrient info is complete

Your Rating*

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ASHU

March 13, 2025, midnight

shreya_the foodie

March 13, 2025, midnight

Soft Fluffy and rich potato puri flavored with saffron and milk to add to its richness.

n_katira

March 13, 2025, midnight

Good variation to regular puris.. I serve them as a part of main course and once in a while for snacks to kids as well... Any aachar of your choice pairs well with the puris...

krupali

March 13, 2025, midnight

aa Puri ni recipe kids ne tiffin ma aapva mate ek dam perfect che. Aloo ne saffron nu aa recipe ma khubj saru combination che ne milk puri ne soft banava mate boh moto bhag bhajve che.

Ramesh Dev

March 13, 2025, midnight

Brilliant information to Dosa lovers like me. Alway having various types of dosas for breakfast at downstair at my office premises, now not sure it healthy. Now onwards I will tell my wife to make Rice, Nachni, Oats, Soya and Moongdal dosas for me at home only with coconut & other chutneys by Tarla Mam.