Aloo Masala Puri or Potato Masala Poori recipe is a delicious unleavened Indian fried bread made with wheat flour, boiled potatoes and 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 shrikand.
I found this recipe on Pinterest and adapted from achala food blog.My family loved this recipe especially my daughter she dint feel spicy at all and had it with aamras.
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, a snack, or a light meal. It is served with a delicious curry on the side.-Source wiki
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 shrikand .
Also check my Kids Lunch Box Series Posts
Aloo Masala Puri + Aamras + Grapes
HOW TO MAKE ALOO MASALA PURI RECIPE
Combine the whole wheat flour, sooji, boiled and mashed potato along with cumin seeds, turmeric powder, red chilli powder, coriander powder, red chilli flakes, garam masala ,kasuri methi ,salt and mix well.Knead into a stiff dough.
Divide the dough into small lime size pieces and roll it out into a 3 to 4 inch circle dusting with little flour.I got 12 poori's.
Carefully slide rolled poori into hot oil and deep fry on both sides until it slightly starts to change color.
Remove it from the oil using slotted spoon and place on paper towel lined plate and Serve Potato Masala Poori recipe warm with any side dish of your choice.
TIPS & VARIATIONS OF ALOO MASALA PURI
- Dough should not be soft like roti or loose or sticky. It should be slight 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.
- You can also replace Kasuri methi with finely chopped coriander leaves or mint(pudina).
- While deep frying the pooris make sure that the oil is hot sufficiently else the poori will not puff up.
- You can also add spinach puree or beetroot puree instead of potato and make these masala pooris.
- Adjust the spices according to your taste.
OTHER BREAKFAST RECIPES
ALOO MASALA PURI|POTATO MASALA POORI RECIPE CARD
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Aloo Masala Puri|Potato Masala Poori
Ingredients
Measuring cup used (1 cup = 250 ml)
- 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 the whole wheat flour, sooji, boiled and mashed potato along with cumin seeds, turmeric powder, red chilli powder, coriander powder, red chilli flakes, garam masala ,kasuri methi ,salt and mix well.Knead into a stiff dough.
- Divide the dough into small lime size pieces and roll it out into a 3 to 4 inch circle dusting with little flour.I got 12 poori’s.
- Carefully slide rolled poori into hot oil and deep fry on both sides until it slightly starts to change 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 & VARIATIONS OF ALOO MASALA PURI
- Dough should not be soft like roti or loose or sticky. It should be slight 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.
- You can also replace Kasuri methi with finely chopped coriander leaves or mint(pudina).
- While deep frying the pooris make sure that the oil is hot sufficiently else the poori will not puff up.
- You can also add spinach puree or beetroot puree instead of potato and make these masala pooris.
- Adjust the spices according to your taste.
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