Aloo Masala Puri (Potato Masala Poori)

5 from 4 votes

Aloo Masala Puri (Potato Masala Poori)

Aloo Masala Puri|Potato Masala Poori is a delicious unleavened Indian fried bread made with made with wheat flour,boiled potatoes and few spices and is perfect for breakfast, lunch or dinner

Course Breakfast, Main Course

Cuisine Indian

Keyword indian, masala poori, poori, potatoes, puffed bread

Diet Vegan, Vegetarian

Method Stovetop

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 432kcal

Author Bhavana Patil

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