Tag Archives: masala poori recipe

Aloo Puri Recipe – Potato Poori – Alu ki puri

Aloo Puri Recipe – Potato Poori – Alu ki puri

Aloo poori or Alu ki poori is a perfect breakfast or dinner recipe which tastes super delicious. They are prepared by adding mashed potatoes and few Indian spices in the wheat flour. These pooris tastes 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.

Potato masala pooris are very easy to prepare just like the regular pooris. Make them for your guests this diwali and make them go wow! So try out making this recipe with these easy to follow-step-by-step instructions. Enjoy!

Directions

Getting ready:

Peel the boiled potatoes and grate them in a mixing bowl.

aloo masala pooriMaking:

Take taken 2 cups (300 grams) of flour in a big mixing bowl and to it add grated potatoes to the flour, followed by more than ½ tsp salt or to taste, ¼ tsp carom seeds, ¼ tsp turmeric powder, ¼ tsp red chilly powder, 1 tsp coriander powder, 2 tbsp green coriander (finely chopped) and mix everything really well.

aloo masala poori

Now add 2 tsp oil to the flour and start adding water in small portions and knead stiff dough. Cover and keep the dough aside for 15 to 20 minutes to set and then use for making the pooris. After 20 minutes are done, grease your hands with some oil and knead the dough again until smooth.

aloo masala poori

Let us now divide the dough into small lumps. For this, roll out the dough into long log and further divide into small lumps. Then lift one dough lump and roll it into a round ball and then flatten it. Similarly, prepare dough balls from rest of the lumps as well. Cover the dough balls to prevent them from drying.

aloo masala poori

Lift one dough ball at a time and roll it out into a poori with 3 to 4 inch diameter. Grease the rolling plate and rolling pin with some oil to prevent poori from sticking to it. Make sure you roll out the poori evenly from all sides.

aloo masala poori

Heat enough oil in a wok or a pan for deep frying the pooris. To check if the oil is heated rightly or not, drop little dough to the oil. The dough ball immediately started floating on the surface, oil is rightly heated. The oil for frying the pooris should be rightly heated.

aloo masala poori

Now slide the rolled poori in the oil and press it gently with the ladle to puff it up. When the poori turns little brown from beneath, flip the side and continue frying until it gets little golden brown.

aloo masala poori

The poori is golden brown from the other side as well. Drain out the fried poori on a plate. Hold the ladle on the edge of the wok so that extra oil drains back to it. Similarly fry rest of the pooris as well. Steaming hot and mouth drooling aloo masala pooris are ready.

aloo masala pooriServing:

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

aloo masala pooriSuggestions:

  • 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.

Aloo Puri Recipe - Potato Poori - Alu ki puri aloo masala poori
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 2 cups (300 grams)
  • Boiled potato – 2 (250 grams)
  • Green coriander – 2 tbsp (finely chopped)
  • Salt – more than ½ tsp or to taste
  • Coriander powder – 1 tsp
  • Red chili powder – ¼ tsp
  • Turmeric powder – ¼ tsp
  • Carom seeds – ¼ tsp
  • Oil – for frying
Instructions
  1. Peel the boiled potatoes and grate them in a mixing bowl. Take taken 2 cups (300 grams) of flour in a big mixing bowl and to it add grated potatoes to the flour, followed by more than ½ tsp salt or to taste, ¼ tsp carom seeds, ¼ tsp turmeric powder, ¼ tsp red chilly powder, 1 tsp coriander powder, 2 tbsp green coriander (finely chopped) and mix everything really well.
  2. Now add 2 tsp oil to the flour and start adding water in small portions and knead stiff dough. Cover and keep the dough aside for 15 to 20 minutes to set and then use for making the pooris. After 20 minutes are done, grease your hands with some oil and knead the dough again until smooth.
  3. Let us now divide the dough into small lumps. For this, roll out the dough into long log and further divide into small lumps. Then lift one dough lump and roll it into a round ball and then flatten it. Similarly, prepare dough balls from rest of the lumps as well. Cover the dough balls to prevent them from drying. Lift one dough ball at a time and roll it out into a poori with 3 to 4 inch diameter. Grease the rolling plate and rolling pin with some oil to prevent poori from sticking to it. Make sure you roll out the poori evenly from all sides.
  4. Heat enough oil in a wok or a pan for deep frying the pooris. To check if the oil is heated rightly or not, drop little dough to the oil. The dough ball immediately started floating on the surface, oil is rightly heated. The oil for frying the pooris should be rightly heated. Now slide the rolled poori in the oil and press it gently with the ladle to puff it up. When the poori turns little brown from beneath, flip the side and continue frying until it gets little golden brown.
  5. The poori is golden brown from the other side as well. Drain out the fried poori on a plate. Hold the ladle on the edge of the wok so that extra oil drains back to it. Similarly fry rest of the pooris as well. Steaming hot and mouth drooling aloo masala pooris are ready.
  6. Serve these tempting pooris steaming hot with pickle, curd, chutney or any other sabzi you relish eating the most.