Aloo Puri (Puri Bhaji) Recipe | How To Make Aloo Puri (Puri Bhaji)

Aloo subji (spicy potatoes curry) with puri (deep fried and puffed Indian whole wheat bread) is a popular dish of North India. It can be served for breakfast, lunch or dinner. It's easy to make, that's why I usually make it once a week and enjoy it with my family. Your kids may also love this recipe.

Ingredients 
For Aloo Subji
2 cups boiled potatoes peeled and chopped in small cubes
1-1/2 tbsp oil
1-1/2 cups water
1 tsp cumin seeds (jeera)
A pinch of asafoetida (hing)
1 green chili (hari mirch) chopped
1/2 tsp turmeric powder (haldi powder)
1/4 red chili powder (lal mirch powder)
¼ tsp degi mirch
1-1/2 coriander powder (dhania powder)
1/4 tsp garam masala
1/2 tsp saunf powder (fennel powder) coarsely grinded
1/4 tsp dried mango powder (amchoor)

For Puri
1-1/2 cup whole wheat flour (chapatti atta) 
1/2 tsp salt
Approx. ½- 3/4 cup water
1tsp refined oil
2 cups refined oil for deep fry

Method

For Aloo Subji

• In a small bowl, mix the coriander powder, fennel powder, turmeric powder, red chili powder, degi mirch, garam masala, salt, ginger, and green chili with about 2 tbsp of water. Keep aside.
• Heat oil in a pan on medium heat. When the oil becomes hot, add cumin seeds and asafetida. As the cumin seeds splutter, add the mixture of spices that you kept aside, and stir fry for few seconds.
• Add potatoes in the pan and mix well with the spices. Cover the pan, lower the heat from medium to low and cook it for 3-4 minutes stirring once or twice in between.
• After this, add water to the pan, stir it, increase the heat from low to medium and let it cook for 8-10 minutes.
• Now, mash some potatoes while stirring. This will make gravy thicker. You can adjust the water in gravy as you like. Remember, the gravy will thicken as it cool down.
• Add mango powder and cilantro. Mix it well. Turn off the heat and cover the pan for few minutes. This will give a nice color to aloo subji.

• Serve it with hot puris.

For Puri

• Take a bowl and mix in it whole wheat flour, salt, and semolina. Add oil and mix well with your hands till oil mixes well with flour. Add water little by little and knead firm dough.
• Keep the dough aside and cover with a damp cloth for about 15 minutes.
• Divide the dough in 10-12 equal parts.
• Put few drops of oil on your palm and roll the dough in balls and flatten them between your palms.
• Roll the dough about 4-5 inch diameter. If the dough is sticking to the rolling pin, apply some oil on the rolling pin and rolling board.
• Heat oil in a pan on medium high heat for deep frying the puris, while you are rolling them. To check if oil is hot enough place a small piece of flattened dough in oil and dough should float to the top right away.
• Once the oil becomes hot, drop rolled puri at a time carefully. Press it gently with spatula, the puri should puff right away.
• After it puffs up, turn over the puri and fry for another few seconds. The puri should be light brown or golden in color.
• Take out the puri from pan and put it on tissue paper to absorb the excess oil.

                                                 

• Serve the puris with aloo subji.