Crispy Aloo Puri Recipe: Make Perfect, Puffy Potato Puris at Home

Crispy Aloo Puri – Who doesn’t love hot, golden, and puffed-up puris filled with the subtle flavor of mashed potatoes and spices? If you’ve been looking for a failproof method to make perfect aloo puri at home — one that doesn’t tear or stick while frying — this step-by-step guide is all you need. Ideal for breakfast, lunchboxes, or festive meals, this recipe ensures soft yet crispy puris every time!

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🧂 Ingredients for Aloo Puri

Main Ingredients:

• 1 cup wheat flour

• 1 cup semolina (suji/rava)

• 1 cup hot water

• 2 boiled and mashed potatoes

Spices:

• 1 tsp coriander powder

• ¼ tsp red chili powder

• ¼ tsp turmeric powder

• 1 tsp cumin seeds (jeera)

• ¼ tsp carom seeds (ajwain)

• Salt to taste

• Chopped fresh coriander (for garnish)

• Oil (for deep frying)

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👩‍🍳 Step-by-Step Aloo Puri Preparation

Step 1: Prep the Semolina Mixture

In a large mixing bowl, combine 1 cup of semolina with 1 cup of hot water. Stir and cover it for 10 minutes to let the suji absorb the water and puff up.

Step 2: Add Potatoes and Spices

To the soaked suji, add:

• 2 mashed boiled potatoes

• Coriander powder, red chili powder, turmeric, cumin, carom seeds, and salt
  Mix thoroughly so the spices are evenly distributed.

Step 3: Make the Dough

Now add 1 cup wheat flour to the mixture and knead into a soft dough.

Note: The dough should be firm enough to roll but not hard. A soft dough helps puris puff up nicely.

Step 4: Roll the Puris

Divide the dough into small balls. Roll each into a medium-thickness disc — not too thin, not too thick. Use a little oil or flour if needed to avoid sticking.

Step 5: Fry to Perfection

Heat oil in a deep pan on medium flame. Test the temperature by dropping a small piece of dough — if it sizzles and rises, the oil is ready.

Gently slide in the puris, press lightly with a slotted spoon to help them puff. Flip and fry both sides until golden brown.

Remove and place on kitchen paper to absorb excess oil.

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✅ Tips for Perfect Aloo Puris

• Oil Temperature: Must be medium-hot. Too hot will burn puris; too cold won’t puff them up.

  

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• Soft Dough: Ensures puris are crispy outside, soft inside.

• Fry Immediately: Don’t let rolled puris sit too long before frying.

• Serve Hot: Best enjoyed fresh and warm.

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🍽️ Serving Suggestions

• Pair with spicy aloo sabzi or paneer bhurji

• Serve with curd and mango pickle for a classic combo

• Pack in kids’ lunch boxes with ketchup or yogurt

This delicious aloo puri recipe is perfect for festive breakfasts or a hearty weekend brunch. Try it once, and it might just become a family favorite!