Introduction

 

I remember the first time I encountered Aloo Ki Puri during a family trip to Rajasthan. It was a crisp Sunday morning, and we were at a small local eatery where the aroma of freshly fried puris and spicy potatoes wafted through the air. The puris were so light and fluffy, stuffed with a flavorful potato mixture that perfectly complemented the tangy mint raita served alongside. The experience was so memorable that I made a point to learn the recipe once we returned home.

 

What makes Aloo Ki Puri so special is the unique combination of ingredients and the traditional preparation method. The semolina adds a delightful crunch, while the spiced potato filling brings a warmth and richness that is hard to resist. This dish is not only a family favorite but also a perfect example of how simple ingredients can come together to create something truly extraordinary.

 

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Recipe of Aloo Ki Puri

 

Portion: 6-7 servings

Preparation Time: 05 minutes

Cooking Time: 50 minutes

 

Ingredients

 

For Aloo Ki Puri

• Suji (Semolina) - 1 cup
• Warm Water - ½ cup
• Potato (boiled) - 3 pcs
• Salt - 1 tsp
• Red Chilli Powder - ½ tsp
• Turmeric Powder - ¼ tsp
• Ajwain (Carom Seeds) - ½ tsp
• Chilli Flakes - 1 tsp
• Hing (Asafoetida) - a pinch
• Coriander (chopped) - 1 tbsp
• Kasoori Methi (Dried Fenugreek Leaves) - 1 tbsp
• Wheat Flour - 1 cup
• Roasted Jeera (Cumin) Powder - 1 tsp
• Oil - 1 tbsp
• Oil (for frying)

 

For Mirch Ka Achar

• Bhavnagri Chilli - 7-8 pcs
• Mustard Oil - 1 tbsp
• Jeera (Cumin Seeds) - ½ tsp
• Saunf (Fennel Seeds) - ½ tsp
• Hing (Asafoetida) - 1 tsp
• Black Salt - ½ tsp
• Turmeric Powder - ¼ tsp
• Splash of Water
• Amchur Powder (Dried Mango) - 1 tbsp
• Garam Masala - ½ tsp

 

For Pudina Raita

• Mint Leaves - ½ cup
• Black Salt - ½ tbsp
• Sugar - 1 tsp
• Curd (for grinding) - 2 tbsp
• Curd - 1 cup
• Roasted Jeera (Cumin) Powder - a pinch
• Red Chilli Powder - a pinch

 

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Instructions

 

Aloo Ki Puri

 

Step 1: Prepare Suji Dough

• Mix Suji and Hot Water: In a bowl, combine 1 cup of suji (semolina) and ½ cup of warm water. Stir until a soft dough forms. Set aside for 3-4 minutes to allow the suji to absorb the water and soften.

 

Step 2: Incorporate Ingredients

• Add Potatoes and Spices: Grate the 3 boiled potatoes directly onto the rested suji dough. Add 1 tsp of salt, ½ tsp of red chilli powder, and ¼ tsp of turmeric powder. Mix in ½ tsp of ajwain (carom seeds), 1 tsp of chilli flakes, a pinch of hing (asafoetida), 1 tbsp of chopped coriander, and 1 tbsp of kasoori methi (dried fenugreek leaves).
• Mix with Wheat Flour: Add 1 cup of wheat flour to the mixture and sprinkle in 1 tsp of roasted jeera (cumin) powder. Mix thoroughly to form a soft, pliable dough. Adjust the consistency with a little water or more flour if necessary.

 

Step 3: Rest and Shape Dough

• Rest the Dough: Brush the dough with 1 tbsp of oil to prevent it from drying out. Let it rest for about 10 minutes to enhance the flavor and texture.
• Shape the Dough: Divide the dough into small balls. Roll each ball into small, round puris using a rolling pin, ensuring they are evenly thin.

 

Step 4: Fry the Puris

• Heat Oil: Heat enough oil in a deep pan to submerge the puris, ensuring it is hot but not smoking.
• Fry Puris: Carefully slide each puri into the hot oil. Fry until the puri puffs up and turns golden brown, flipping to fry both sides evenly. Remove the puris and place them on paper towels to drain excess oil.

 

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Mirch Ka Instant Achar

 

Step 1: Prepare Spice Base

• Heat Mustard Oil: In a pan, heat 1 tbsp of mustard oil until it reaches a hot temperature suitable for frying.
• Add Spices: Add ½ tsp of jeera (cumin seeds) and ½ tsp of saunf (fennel seeds). Let them splutter, then add 1 tsp of hing (asafoetida) for a rich aroma.

 

Step 2: Cook Chillies

• Chop and Saute Chillies: Chop 7-8 Bhavnagri chillies into small pieces. Add them to the pan and sauté until they start to soften.
• Season Chillies: Sprinkle ½ tsp of black salt and ¼ tsp of turmeric powder. Add a splash of water to prevent the spices from burning and to help the chillies cook.
• Add Final Spices: Stir in 1 tbsp of amchur (dried mango) powder and ½ tsp of garam masala. Cook for a few more minutes until the spices are well combined with the chillies. Remove from heat and let cool before serving.

 

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Pudina Raita

 

Step 1: Prepare Mint Paste

• Grind Ingredients: Add ½ cup of fresh mint leaves to a grinder. Add ½ tbsp of black salt, 1 tsp of sugar, and 2 tbsp of curd. Add a little water to aid in grinding. Grind into a fine paste.

 

Step 2: Mix Raita

• Combine with Curd: In a separate bowl, take 1 cup of curd. Add the ground mint paste and mix well.
• Season Raita: Add a pinch of roasted jeera (cumin) powder and a pinch of red chilli powder. Whisk until smooth and well-blended.

 

Serving Suggestions

 

Serve the hot Aloo Puris with Mirch Ka Instant Achar and Pudina Raita for a flavorful and satisfying meal. Enjoy this traditional dish with your family and friends, perfect for breakfast or brunch.

 

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About the Recipe

 

Aloo Ki Puri is a quintessential Indian breakfast or brunch dish that combines the humble potato with aromatic spices, encased in a crisp puri shell. The dough, enriched with semolina, gives these puris a slightly different texture compared to the traditional ones. The stuffing, made with grated potatoes and a blend of spices like carom seeds, red chili flakes, and asafoetida, infuses each bite with a burst of flavor.

 

Paired with a refreshing mint raita and spicy Rajasthani mirchi ke tipore, this dish is a complete meal that offers a delightful mix of textures and tastes. Whether you’re preparing it for a special Sunday brunch or a festive occasion, Aloo Ki Puri is sure to impress and satisfy.

 

 

Cooking Tips

 

1. Dough Consistency: Ensure the dough for the puris is not too soft or too hard. It should be pliable and slightly firm to hold the potato filling without tearing.
2. Frying Temperature: Always fry the puris in hot oil. If the oil is not hot enough, the puris won’t puff up and will become greasy.
3. Resting the Dough: Let the dough rest for at least 10 minutes before rolling it out. This helps in achieving a smooth texture and makes the puris easier to handle.
4. Avoid Overstuffing: Be careful not to overstuff the puris as it might cause them to burst while frying.
5. Use Fresh Spices: Using freshly ground spices can significantly enhance the flavor of the potato filling.

 

 

Pairing Guide

 

1. Pudina Raita: A cooling mint raita made with fresh mint, yogurt, and spices provides a refreshing contrast to the spicy puris.
2. Rajasthani Mirchi Ke Tipore: This quick and spicy chili pickle is a perfect accompaniment, adding a tangy and spicy kick.
3. Mango Pickle: A tangy mango pickle adds a delightful tartness that complements the flavors of the puris.
4. Sweet Lassi: A glass of chilled sweet lassi helps balance the spiciness of the puris with its creamy, cooling texture.
5. Chutneys: Serve with a variety of chutneys like tamarind or coriander chutney for added flavors.

 

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Frequently Asked Questions about Aloo Ki Puri

 

1. What is Aloo Ki Puri?

   • Aloo Ki Puri is a traditional Indian dish where puris (deep-fried bread) are made with a spiced potato filling. The dough is typically a mix of wheat flour and semolina, which gives the puris a unique texture.

2. Can I make Aloo Ki Puri ahead of time?

   • Yes, you can prepare the dough and potato filling in advance. However, it's best to fry the puris just before serving to ensure they remain crispy.

3. What can I serve with Aloo Ki Puri?

   • Aloo Ki Puri pairs well with mint raita, spicy pickles, and a variety of chutneys. You can also serve it with a cooling yogurt dip to balance the spices.

4. Is Aloo Ki Puri gluten-free?

   • Traditional Aloo Ki Puri is not gluten-free as it is made with wheat flour. You can experiment with gluten-free flour blends, but the texture may vary.

5. How do I store leftover Aloo Ki Puri?

   • Leftover puris can be stored in an airtight container at room temperature for up to a day. To reheat, you can lightly toast them in a pan. The potato filling can be refrigerated for up to 2 days.

6. Can I bake Aloo Ki Puri instead of frying?

   • Baking is an option for a healthier alternative, but the puris won’t puff up as much and might not achieve the same crispiness as frying.

7. What type of oil is best for frying Aloo Ki Puri?

   • Use an oil with a high smoke point like sunflower oil, canola oil, or vegetable oil for frying. Mustard oil can also be used for an authentic flavor.

8. Why are my puris not puffing up?

   • If your puris are not puffing up, it could be due to insufficient oil temperature or the dough being too soft. Ensure the oil is hot and the dough is firm enough.

9. Can I use other fillings for the puris?

   • Absolutely! You can experiment with different fillings like spiced peas, lentils, or paneer to create a variety of stuffed puris.

10. What is the significance of adding semolina to the dough?

    • Adding semolina to the dough gives the puris a slightly different texture, making them a bit more crunchy and adding a unique twist to the traditional puri.

 

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