How to make Aloo Wali Puri - A delicious variation of puris – this has potatoes to add to the taste
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Whole Wheat flour, Boiled Potato
Cuisine : Indian
Course : Breads
Aloo Wali Puri Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
For more recipes related to Aloo Wali Puri checkout Roomali Roti, Matar Ka Parantha, Sweet Roti, Thepla . You can also find more Breads recipes like Jowar Bhakri with Thecha, Tofu Parantha, Palak Thepla, Bajra aur Kaddu ka Parantha.
Prep Time : 26-30 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Aloo Wali Puri Recipe
Whole Wheat flour boiled and mashed 2 medium
Boiled Potato 2 cups
Salt to taste
Cumin powder 1 teaspoon
Red chilli powder 1 teaspoon
Garam masala powder 1/2 teaspoon
Ghee 2 tablespoons
Onion grated 1 medium
Oil to deep fry
Method
Step 1
Mix mashed potatoes, atta, cumin powder, red chilli powder, garam masala powder, ghee and grated onion. Add water, little by little and knead into a medium stiff dough. Knead well. Cover with a damp cloth and keep aside for fifteen minutes.
Step 2
Divide dough into sixteen equal sized portions. Cover with a damp cloth to prevent from drying. Heat sufficient oil in a kadai on medium heat. Roll out each portion into a puri and deep fry in hot oil.
Step 3
When lightly browned from one side, turn it and cook on the other side. Serve hot.
