Aloo Puri: Aloo Sabzi with Crispy Puri

wellhealthorganic.com Aloo Puri: The Punjabi Aloo Puri recipe is a cherished tradition, combining a flavorful Potato Curry (Aloo Sabzi) with the delightful crunch of Puri, creating a satisfying meal that resonates with North Indian culinary heritage.

Aloo Puri

• Preparation Time: 25 minutes
• Cooking Time: 50 minutes
• Total Time: 1 hour and 15 minutes
• Cuisine: North Indian, Punjabi
• Course: Breakfast, Main Course
• Dietary Preference: Vegan
• Difficulty Level: Moderate

Ingredients:

For Aloo Sabzi:

1. 2 tablespoons oil
2. 1 teaspoon carom seeds (ajwain)
3. ⅓ cup chopped onions (approximately 50 grams or 1 medium-sized onion)
4. 2 teaspoons chopped ginger
5. 1 teaspoon finely chopped garlic or 3 to 4 small to medium garlic cloves, finely chopped (optional)
6. 1 or 2 green chillies, chopped or sliced (optional)
7. 1 cup chopped tomatoes
8. 2 cups diced potatoes 
9. ½ teaspoon turmeric powder
10. 1 teaspoon red chilli powder or cayenne pepper
11. ½ teaspoon Garam Masala
12. 1 pinch asafoetida (hing)
13. ½ to 1 teaspoon mango powder
14. 2 cups water
15. 1 to 2 tablespoons coriander leaves, for garnish
16. For Puri: (makes 15-18 puris)
17. 2.5 to 3 cups whole wheat flour
18. 1 teaspoon oil
19. Water, as required for kneading the flour
20. Oil, for deep frying, as required

Also Read: Kesari Bath

Instructions:

Preparing Aloo Sabzi:

1. Heat oil in a 2-liter stovetop pressure cooker. Add carom seeds and fry for a couple of seconds.
2. Add chopped onions and sauté until softened on medium-low heat.
3. Stir in ginger, garlic, and green chilies, and sauté until the raw aroma dissipates.
4. Add chopped tomatoes and sauté until soft and pulpy.
5. Mix in turmeric powder, asafoetida, and red chili powder. Stir well.
6. Add diced potatoes, salt, and mix thoroughly.
7. Pour water and pressure cook the curry on medium heat for 3 to 4 whistles or until potatoes are tender.
8. Once pressure drops naturally, open the cooker lid.
9. Simmer the curry by pressing a few cooked potatoes against the sides of the cooker to thicken the gravy slightly.
10. Sprinkle garam masala powder and mango powder, mix well, and garnish with coriander leaves.
11. Serve the hot Aloo Sabzi with poori.

Also Read: Ladoo

Making Poori:

1. Knead wheat flour into a stiff dough with water and oil. Form small balls from the dough.
2. Roll each ball into rounds with a diameter of 4 to 5 inches.
3. Heat oil for deep frying. Fry the pooris in medium-hot oil until they puff up and turn golden brown.
4. Remove the fried pooris onto paper napkins to drain excess oil. Fry pooris in batches.
5. Serve the hot pooris with Aloo Sabzi, accompanied by sliced onions and lemon wedges.