Aloo Masala Puri Recipe

Aloo masala puri is a breakfast with the twist to our regular puri, by adding the spice powders and boiled potato and making it special. Aloo poori or Aloo masala poori is a perfect breakfast or dinner recipe which tastes super delicious.

Aloo masala poori is prepared by adding mashed potatoes and few Indian spices in the wheat flour. These pooris taste so sumptuous that they can be consumed as it is. Pooris have been the favorite of all the kids thus they will relish these masala pooris the most.

A perfect combination to enjoy this crispy, and delicious flavor of puffed Puris with any pickle or sabji. Aloo Masala Puri is a very popular Indian breakfast dish. They are more delicious when they are served hot, it’s easy to make and they are tummy filling breakfast.

Potato masala pooris are very easy to prepare just like the regular pooris. Aloo masala puri can be served as it is without and supplement curries.Each home cook has his or her version of the masala poori recipe. Whatever the version, turmeric powder is an essential ingredient which lends the poori its lovely yellow shade.

Variations In Puri :

  1. Palak Puri – Palak (Spinach) Puri is a whole wheat fried bread made with many different flavors. Adding the spinach with a few spices makes the Puri very yummy and healthy. These puris can be served with any meal and add a nice green color to any menu. You can also serve them with afternoon tea or even pack them up for a lunch box meal.
  2. Beetroot Puri – Beetroot Puri is an attractive snack with a fabulous flavor and beautiful color. The dough of whole wheat flour and beetroot puree has a pleasantly sweet flavor, which is complemented by spice powders that add shades of spice while also highlighting the sweetness at the same time. 
  3. Masala Puri – Masala puri is made with whole wheat flour and spices. It is a spicy variation to the regular plain puris and tastes amazing with any curry, gravy, masala vegetable. and pickle. Unlike the ordinary or plain puris, these masala pooris are slightly thick, crisp and taste great with ginger tea and pickle of choice in breakfast. 

RECIPE VIDEO :

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#Serving Suggestion:  Serve these tempting pooris steaming hot with pickle, curd, chutney or any other sabzi you relish eating the most.

⇒Do give this recipe a try and share your comments below with me.

RECIPE CARD :

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ALOO MASALA PURI RECIPE

Aloo Masala Puri Recipe -Learn how to make masala puri,aloo masala puri is a indian breakfast recipe, potato puri,aloo ki puri recipe at home
Course Breakfast
Cuisine North Indian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 16 pooris
Author Achala

Ingredients

  • 1 cup Whole wheat flour
  • 1/4 cup Semolina/Suji/Rava
  • 2 cup Potato boiled & mashed
  • Salt to taste
  • 1 tsp Cumin seeds
  • 1 tsp Red chili powder
  • 1/2 tsp Turmeric powder
  • 1 tbsp Coriander powder
  • 1 tsp Garam masala
  • 1 tbsp Kasoori methi
  • 1 tbsp Chilli flakes
  • Oil for frying
  • Water as needed

Instructions

  • Collect all the required ingredients.
  • In a wide bowl, add whole wheat flour, semolina, and all the spice powders like (salt, red chili powder, turmeric powder, coriander powder, garam masala, kasoori methi, cumin seeds, and chili flakes).
  • Mix the spices and flour well.
  • Then add mashed potatoes and mix everything really well.
  • Now start adding water in small portions and knead the stiff dough (NOT SOFT like chapati/roti dough).
  • Cover it with another bowl or plate or plastic wrap. Let it rest for 15 minutes and then use for making the pooris.
  • After 15 minutes is done, grease your hands with some oil and knead the dough again until smooth.
  • Let us now divide the dough into small lumps. Make small lemon sized balls between your palms.
  • Roll it out into a poori with 2 to 3-inch diameter. Grease the rolling board with some oil to prevent poori from sticking to it.  It should not be too thin or too thick. Never use any dry flour while rolling as a dusting. Otherwise, flour will burn while frying and then that burnt black flour particle will stick to the next poori.
  • Roll few pooris and keep them in a plate. Poori should be rolled at even thickness. If it is thin from one side and at some part it is thick then it will not puff up while frying.
  • Heat enough oil in a wok or a pan for deep frying the pooris.
  • Reduce heat to medium and place a rolled puri into the oil and with very gentle pressure press with the back of a slotted ladle till it puffs up. When the poori turns little brown from beneath, flip the side and continue frying until it gets little golden brown.
  • The poori is golden brown from the other side as well till it attains a light golden shade. Place the poori over an absorbent paper towel to absorb excess oil.
  • Serve these tempting pooris steaming hot with pickle, curd, chutney or any other sabzi you relish eating the most. In fact, you can pack these super yummy aloo masala pooris in your lunch or for an outing.

Notes

  • Adding less water is the key for crispy, poori that stays puffed for a long time.
  • Add water little by a little while kneading the dough as aloo has the water content in it.
  • Adjust the spices according to your taste.
  • You can use the same dough to prepare chapathi. but make sure to knead dough soft.
  • Do not forget to add semolina as they help to remain aloo poori crispy longer.
  • Do not use Kashmiri red chili powder. Use other varieties which is spicy to save your oil without turning red.
  • If you do not have Kasuri methi on hand replace with finely chopped coriander leaves.
  • While rolling out the pooris make sure you roll it out from the edges and not at the center. Poori should not be thin at the center and thick on the edges. While rolling out the pooris make sure you roll it out evenly.
  • While deep frying the pooris make sure that the oil is hot sufficiently else the poori will not puff up.

How To Make Aloo Masala Puri (Step By Step Instructions With Photos) :

1. Collect all the required ingredients.

2. In a wide bowl, add whole wheat flour, semolina, and all the spice powders like (salt, red chili powder, turmeric powder, coriander powder, garam masala, kasoori methi, cumin seeds, and chili flakes).

3. Mix the spices and flour well.

4. Then add mashed potatoes and mix everything really well.

5. Now start adding water in small portions and knead the stiff dough (NOT SOFT like chapati/roti dough).

6. Cover it with another bowl or plate or plastic wrap. Let it rest for 15 minutes and then use for making the pooris.

7. After 15 minutes is done, grease your hands with some oil and knead the dough again until smooth.

8. Let us now divide the dough into small lumps. Make small lemon sized balls between your palms.

9. Roll it out into a poori with 2 to 3-inch diameter. Grease the rolling board with some oil to prevent poori from sticking to it.  It should not be too thin or too thick. Never use any dry flour while rolling as a dusting. Otherwise, flour will burn while frying and then that burnt black flour particle will stick to the next poori.

10. Roll few pooris and keep them in a plate. Poori should be rolled at even thickness. If it is thin from one side and at some part it is thick then it will not puff up while frying.

11. Heat enough oil in a wok or a pan for deep frying the pooris.

12. Reduce heat to medium and place a rolled puri into the oil and with very gentle pressure press with the back of a slotted ladle till it puffs up. When the poori turns little brown from beneath, flip the side and continue frying until it gets little golden brown.

13. The poori is golden brown from the other side as well till it attains a light golden shade. Place the poori over an absorbent paper towel to absorb excess oil.

14. Serve these tempting pooris steaming hot with pickle, curd, chutney or any other sabzi you relish eating the most. In fact, you can pack these super yummy aloo masala pooris in your lunch or for an outing.

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