Aloo Masala Puri or Potato Masala Poori recipe is a delicious unleavened Indian fried bread made with wheat flour, boiled potatoes, and a few spices and is perfect for breakfast, lunch, or dinner. You can serve it with aloo bhaji, kurma, or any sweet dish like aamras, vermicelli payasam, or shrikhand.
The extensive Indian cuisine has a variety of bread that go well with just about anything, from chatpate aloo ki sabzi and chole to tangy achar. One can never have enough of them, whether it's tawa roti, naans, and parathas or the Mughlai Kashmiri roti or rumali roti.
If you enjoy deep-fried, delectable snacks, then steaming hot pooris are the ideal treat for you. The best part? You can make pooris by using a wide variety of ingredients, just like we make paratha. You can make aloo poori, palak poori, paneer poori, dal poori, and many more. In this article, we bring you a recipe for aloo masala puri.
To prepare this, all you need is wheat flour, boiled potato, some spices, and oil to deep-fry. That’s all! You can even pair it with pickles, chole, aloo rasedar, and even raita. So, what are you waiting for? Go try out this recipe. Read below to know more.
I found this recipe on Pinterest and adapted it from achala food blog. My family loved this recipe, especially my daughter, dint feel spicy at all, and I had it with aamras.
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What is Poori?
Poori (Puri) is a very popular breakfast dish in India. It is unleavened deep-fried bread that can be eaten for breakfast, as a snack, or as a light meal. It is served with delicious curry on the side. - Source wiki
Also check my Kids Lunch Box Series Posts
Aloo Masala Puri + Aamras + Grapes
How to Make Aloo Masala Puri Recipe
Combine whole wheat flour, sooji, boiled and mashed potato, cumin seeds, turmeric powder, red chili powder, coriander powder, red chili flakes, garam masala, Kasuri methi, salt, and mix well. Knead into a stiff dough.
Divide the dough into small lime-sized pieces and roll it out into a 3 to 4 inch circle, dusting with little flour. I got 12 pooris.
Carefully slide rolled poori into hot oil and deep fry on both sides until it slightly changes color.
Remove it from the oil using a slotted spoon and place it on a paper towel-lined plate. Serve Potato Masala Poori recipe warm with any side dish of your choice.
What to Serve with Aloo Masala Puri?
Aloo Masala Poori can be served with aloo bhaji, kurma, or any sweet dish like aamras, vermicelli payasam, or shrikhand.
Tips to Make the Best Aloo Masala Puri
- The dough should not be soft like a roti or loose or sticky. It should be slightly stiff yet smooth.
- Roll the aloo masala pooris of medium thickness. If it is too thin, like roti, then it will not puff up while frying.
- Do not forget to add semolina/sooji, as it helps keep aloo poori crispy for longer.
- While deep frying, the pooris ensure that the oil is hot sufficiently else, the poori will not puff up.
Variations
- You can also replace Kasuri methi with finely chopped coriander leaves or mint (pudina).
- You can also add spinach puree or beetroot puree instead of potato and make these masala pooris.
- Adjust the spices according to your taste.
More Indian Breakfast Recipes
- Rava Upma
- Poha
- Sabudana Khichdi
- Puffed Rice Upma
- Vermicelli Upma
- Pongal
- Vegetable Panniyaram
- Bread Upma
- Neer Dosa
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Aloo Masala Puri (Potato Masala Poori)
Ingredients
- 2 small Potato boiled & mashed (about 1 cup)
- 1 cup wheat or multigrain flour
- ¼ cup Semolina/Suji/Rava
- 1 teaspoon Cumin (jeera) seeds
- 1 teaspoon Red chili powder
- ½ teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 1 tablespoon Kasoori methi
- 1 teaspoon Red Chilli flakes
- Salt to taste
- Oil for frying
- Water as needed
Instructions
- Combine whole wheat flour, sooji, boiled and mashed potato, cumin seeds, turmeric powder, red chili powder, coriander powder, red chili flakes, garam masala, Kasuri methi, salt, and mix well. Knead into a stiff dough.
- Divide the dough into small lime-sized pieces and roll it out into a 3 to 4 inch circle, dusting with little flour. I got 12 pooris.
- Carefully slide rolled poori into hot oil and deep fry on both sides until it slightly changes color.
- Remove it from the oil using slotted spoon and place on paper towel lined plate and serve warm with any side dish of your choice.
Notes
Tips to make the Best Aloo Masala Puri
- The dough should not be soft like a roti or loose or sticky. It should be slightly stiff yet smooth.
- Roll the aloo masala pooris of medium thickness. If it is too thin, like roti, then it will not puff up while frying.
- Do not forget to add semolina/sooji as it helps keep aloo poori crispy for longer.
- While deep frying, the pooris ensure that the oil is hot sufficiently else, the poori will not puff up.
Variations
- You can also replace Kasuri methi with finely chopped coriander leaves or mint (pudina).
- You can also add spinach puree or beetroot puree instead of potato and make these masala pooris.
- Adjust the spices according to your taste.
Nutrition
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