Aloo Ki Puri is an Indian flatbread recipe. You may call it a masala Puri also, as quite a few interesting spices are also added to it.
Aloo ki Puri has become our travelling staple now. It is delicious, soft, doesn’t dry out for a long time and is an interesting food to take while travelling. We generally carry aloo-puri for our long journeys. That combination is also great but the cold veggie of aloo (potato) sometimes is too dry to eat. Also, it gets messy and you can not have it while the car is on the move.
Before one such long journey of ours, when I boiled the potatoes they got too mushy. I could not make a nice dry potato bhaji with them. So, I just kneaded them with the flour and added a few spices, and wow… the softest ever puri were made.
They were delicious, no doubt, but the fact that we actually did not need anything to eat with them was a big bonus. Especially for kids, it is a great snack for tiffins, picnics, travelling or even at home.
Aloo Ki puri
Aloo ki Puri is different from Aloo Puri. Yes, Aloo Puri is Puri (Indian fried bread) served with Aloo ki Bhaaji (dry potato veggie). Aloo Ki Puri is altogether a different dish.
It is a soft and flavourful Indian fried bread, which has the amazing taste from aloo (potato) and a lot more spices, which are basically as per your taste. It is a quick bread recipe, as it is simply fried. You can try roasting it on a Tawa (griddle) and then apply some butter or ghee to it, if you do not want the fried version of it.
Important Points for Aloo Ki Puri
1.Aloo (Potato ) – Aloo for Aloo ki Puri need to be boiled. For boiling potatoes you may pressure cook them, micro them in microwave or even boil them in an open pan. I prefer pressure cooking them. Once boiled, let them cool and then peel them. Mash them only when they cool down completely. Also make sure, that they are mashed very nicely and no lumps are there in the mashed potatoes.
For mashing them nicely, I generally grate them after boiling.
2. Spices – Spices added to Aloo Ki Puri, are purely a matter of your choice. Yes, it is an easy and forgiving recipe. You may customize it as per your taste. More chillies, less spicy, kasuri methi, dry or fresh dhania (coriander), fresh onion or dry onion powder, garlic, ginger (both either fresh or dry powder form)… just add anything you like.
If I make these masala puri for travelling purpose, I like to add dry spices only. That way they remain good for a longer time. When eating them as a fresh meal at home, I do add onion and other fresh spices. Even chopped green chillies, taste great in it.
3. Water – To knead a dough of Aloo Ki Puri, you need very less water. Rather you need to take extra care while adding water because even potatoes have their own moisture. So I generally, first mix mashed potatoes with the flour and then add water 1-2 tbsp a time. This way it helps me to make a good, soft supple dough for puri.
4. Oil – You will need oil for frying these puri. When you add puri to the oil, it should be hot. This way you get a good, fluffy puri. If you do not want to fry them, then you may even roast them as a roti (chapati) on a tawa (griddle). Then later you may apply ghee or butter to them or eat them just like that.
Some other interesting recipes from my YouTube channel or Blog;
- Kuttu Ki Puri (Vrat Ka Khana)
- APF Bread (White bread)
- Samosa (Crunchy and street style)
- Whole wheat Bread (healthy baking)
- Dhokla (Instant and without dahi)
- Paneer recipes
Aloo Ki Puri Recipe Video
I have made a quick video of these Aloo Ki Puri/masala puri, for a better understanding of the recipe. You can take a look and check all the important steps in few minutes. Do Subscribe my YouTube channel “flavourhome by Sutiksha” to get instant recipe updates, as soon as I upload them. Also if you like these videos, kindly like and share them with your family and friends.
- Wholewheat flour – 2 cups
- Suji (semolina) – 2 tbsp
- Potatoes – 2 (medium, boiled and mashed)
- Haldi (turmeric) powder – 1/2 tsp
- Red chilli powder – 1/2 tsp
- Dhania (coriander) powder – 1/2 tsp
- Roasted Jeera (cumin) powder – 1/2 tsp
- Ajwain (caraway) seeds – 1/2 tsp
- Salt to taste
- Fresh Coriander – 2 tbsp (finely chopped)
- Oil – 1 tsp , for frying & for greasing dough
- Dry flour for rolling the puri
1.Take wholewheat flour, suji (semolina) and nicely mashed potatoes together for this masala puri. Add the dry spices, salt and chopped coriander. Mix everything well without adding water. Once mixed, use a little water a time and knead a soft and supple dough. Add a tsp of oil while kneading. Once the dough is kneaded, apply oil on it and leave it covered for 25-30 minutes to rest and set.
2. Once the dough is set, take small portion of the dough and make small ball of it. You may use oil on your hands, if you find the dough too sticky. Using a little dry flour, roll out the puri and deep fry them in hot oil. Likewise prepare all the puri. Serve them with a veggie or curry of your choice. You may also enjoy it with dahi (curd), chutney (dips) or achaar (pickle).
To store these puris for longer time, make them with dry spices only. In cold season, they remain good for one whole day of travelling.
I would love to hear from you if you try this recipe of Aloo Ki Puri. Do mention it in my comments section how you liked it or if you made it in any other way. Also if you make this and share on social networking sites, remember to add #flavourhomebysutiksha and tag me there. I would be glad to see and appreciate your efforts.
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