Aloo Puri Bhaji Recipe
Aloo Puri Bhaji is a classic North Indian dish consisting of crispy, deep-fried puris served with a mildly spiced potato curry (aloo bhaji). The curry is typically made with boiled potatoes, onions, tomatoes, and aromatic spices, creating a flavorful accompaniment to the puris. Often enjoyed as a hearty breakfast or festive meal, it is popular across India for its comforting taste and satisfying combination.
Ingredients
For Poori Dough
- Whole Wheat Flour – 2 cups
- Semolina – 2tbsp
- Salt – ½ tsp
- Water – as required
- Oil – a dash
For Aloo Bhaji
- Ghee – 3tbsp
- Asafoetida – ¼ tsp
- Cumin – 2tsp
- Coriander seeds (cracked) – 2tbsp
- Green chillies – 1no
- Ginger chopped – 1 tbsp
- Turmeric – 1tsp
- Chilli powder – 1tsp
- Coriander powder – 1 tbsp
- Salt – to taste
- Tomatoes Chopped – 1cup
- Potatoes (medium, boiled) – 5-6nos
- Water – 4cups
- Garam masala – a pinch
- Coriander chopped – handful
Instructions
For Aloo Bhaji
- In deep vessel, heat some ghee over medium flame. Add some asafoetida in the hot ghee, followed by cumin and coriander seeds. Wait for the masalas to splutter.
- Now, add in slit green chillies and ginger and cook for about a minute. Next add in the powdered masalas and salt and give it a quick stir.
- Add in the chopped tomatoes to stop the masalas from burning. Turn up the heat to high and roast the tomatoes for about 2-3 minutes until the tomatoes are well cooked. Mash the potatoes in with your hands into the masala and stir well to cook. Reduce the heat to medium and roast the potatoes well for about 2-3 minutes, before adding in the water.
- Add in the water and bring it to boil. Once the sabzi boils, add in the garam masala and lower the heat to simmer it for about 5 to 10 minutes until it thickens. Once the sabzi thickens, add in the coriander to finish.
For Poori
- Begin by mixing whole wheat flour with semolina and salt in a big bowl. Slowly, mix in the water to make stiff dough. Once the dough is formed, drizzle with a dash of oil and use your fingers to cover the dough with it.
- Keep aside for resting for about 30 min. Cut even sized Pedas of the dough according to your preferred size and shape them into balls. Tap all of them with oil using your fingers. Dredge the working surface and the Belan with a splash of oil.
- Begin rolling the pooris into circle, meanwhile keep the oil in the kadhai ready at a high temperature. Put the poori in the oil and flip it as it puffs up. Baste the top of the poori with hot oil using your perforated spoon. Fry until a nice golden colour is developed.
- Always make the poori dough a little stiff for best results.
- Use oil instead of atta to roll out the pooris as the dry atta will make the frying oil dirty.
- Do not over mash the potatoes and only crush lightly with hands for the best consistency of the sabzi.
- Fry the pooris on high temperature in extra oil for best, airy pooris that don’t absorb any extra oil.
- Serve hot pooris with aloo sabzi.
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