Puri Aloo Ki Sabji Recipe (Indian Fried Bread with Spiced Potato Curry

Puri Aloo is one of the most loved traditional Indian breakfast combinations. This classic dish features deep-fried, puffed Indian bread (puri) served with a mildly spiced potato curry (aloo ki sabji). It is especially popular in North India and is often prepared during festivals, special occasions, family gatherings, and weekend breakfasts. The comforting flavors of soft, flavorful potatoes paired with crispy, golden puris make this meal irresistible.

What makes Puri Aloo special is its simplicity. The ingredients are basic and easily available, yet the taste is rich and satisfying. The potato curry is lightly spiced, slightly tangy, and aromatic, while the puris are crisp on the outside and soft inside. Whether you’re preparing it for a festive brunch or a comforting family meal, this recipe will help you make perfect Puri Aloo every time.

Let’s get started with this authentic and easy recipe.

Puri Aloo Ki Sabji Recipe

Preparation Time

20 minutes

Cooking Time

30 minutes

Total Time

50 minutes

Servings

4 servings

Ingredients

For Puri:

2 cups whole wheat flour
1 tablespoon semolina (optional, for extra crispiness)
1/2 teaspoon salt
1 teaspoon oil
Water (as needed to knead dough)
Oil for deep frying

For Aloo Ki Sabji:

4 medium potatoes (boiled and roughly mashed)
2 tablespoons oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 pinch asafoetida (hing)
1–2 green chilies (finely chopped)
1 teaspoon grated ginger
1 medium onion (finely chopped)
1 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon red chili powder
Salt to taste
1/2 teaspoon garam masala
1 teaspoon dry mango powder (amchur) or 1 tablespoon lemon juice
2 cups water (adjust for desired consistency)
Fresh coriander leaves (for garnish)

How to Make Puri

Step 1: Prepare the Dough

In a large mixing bowl, add whole wheat flour, semolina, salt, and oil. Mix well. Gradually add water and knead into a stiff and smooth dough. The dough should not be soft like roti dough; it should be slightly firm. Cover and let it rest for 10–15 minutes.

Step 2: Shape the Puris

Divide the dough into small equal-sized balls. Roll each ball into small discs (about 3–4 inches in diameter). Do not roll them too thin; slightly thick puris puff better.

Step 3: Fry the Puris

Heat oil in a deep pan or kadai over medium heat. Once the oil is hot, gently slide one puri into the oil. Lightly press it with a slotted spoon to help it puff up. Fry until golden brown on both sides. Remove and drain on paper towels. Repeat with remaining dough balls.

Your puris are ready!

How to Make Aloo Ki Sabji

Step 1: Prepare the Base

Heat oil in a pan. Add cumin seeds and mustard seeds. Let them splutter. Add asafoetida, green chilies, and grated ginger. Sauté for a few seconds until fragrant.

Step 2: Cook the Onions

Add finely chopped onions and sauté until they turn soft and light golden.

Step 3: Add Spices

Add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for 30 seconds to release the aroma of spices.

Step 4: Add Potatoes

Add the boiled and roughly mashed potatoes. Mix well so the potatoes are coated with the spices.

Step 5: Add Water and Simmer

Pour in 2 cups of water and mix thoroughly. Adjust the consistency according to your preference. Bring it to a gentle boil and let it simmer for 5–7 minutes. The curry should be slightly thick but pourable.

Step 6: Finish the Curry

Add garam masala and dry mango powder (or lemon juice). Mix well and cook for another minute. Garnish with freshly chopped coriander leaves.

Your delicious Aloo Ki Sabji is ready to serve!

Serving Suggestions

Serve hot puris with warm aloo ki sabji. You can also pair it with:

Pickle (achar)
Boondi raita
Mango chutney
Sliced onions

This combination makes a perfect breakfast, brunch, or festive meal.

Tips for Perfect Puri Aloo

Use stiff dough for puris – Soft dough absorbs more oil and won’t puff properly.
Oil temperature is important – The oil should be hot but not smoking. Medium-high heat works best.
Do not overcrowd the pan – Fry one or two puris at a time.
Roughly mash potatoes – Keep some small chunks for better texture.
Adjust spice level – You can increase or decrease chili as per taste.

Variations

Add tomatoes for a slightly tangy gravy.
Add curry leaves for South Indian flavor.
Make it without onion and garlic for a satvik version suitable for fasting or religious occasions.

Storage Tips

Aloo sabji can be stored in the refrigerator for up to 2 days in an airtight container.
Puris are best served fresh, but you can store them in an airtight container for a few hours.

Conclusion

Puri Aloo is a timeless Indian comfort food that brings warmth and happiness to any table. Its crispy puris and flavorful potato curry make it a favorite for all age groups. Easy to prepare and incredibly satisfying, this dish is perfect for family meals, festivals, and weekend treats. Try this authentic recipe at home and enjoy the taste of traditional Indian cuisine.

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