Aloo Puri with Tomato Chutney Recipe

Aloo Puri with Tomato Chutney is a classic Indian breakfast or snack beloved for its bold flavors and crispy texture. This dish combines the hearty comfort of spiced mashed potatoes stuffed into deep-fried puris with the tangy, spicy touch of fresh tomato chutney. This delightful pairing of crispy, flavorful aloo puri with zesty chutney is a favorite in homes and celebrations across India.

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Ingredients

For Aloo Puri:

Rawa (Semolina) – 2 cups
Whole wheat flour – 2 cups
Boiled potatoes – 2 medium, mashed
Carom seeds – 1/2 teaspoon
Sesame seeds – 1 teaspoon
Red chili powder – 1 teaspoon
Coriander powder – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Salt – to taste
Green coriander leaves: handful
Oil – for deep frying
Water – as needed for kneading

For Tomato Chutney:

Oil – 1 tablespoon
Mustard seeds – 1 teaspoon
Cumin seeds – 1 teaspoon
Curry leaves chopped
Tomatoes – 3 medium, chopped
Green peas – 50 grams
Salt – to taste
Red chili powder – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Coriander powder
Garam masala
Salt – to taste
Sugar – ½ teaspoon (optional)
Fresh coriander leaves – for garnish

Step-by-Step Recipe

Step 1: Soaking the Semolina

In a bowl add semolina and soak it in water for about 10 minutes.

Step 2: Preparing the Tomato Chutney

Heat oil in a pan and add mustard seeds, cumin seeds and curry leaves.
Add chopped tomatoes, green peas. Cook until tomatoes are soft.
Add red chili powder, turmeric powder, coriander powder, garam masala and sugar. Stir well until the mixture thickens.
Garnish with coriander leaves.

Step 3: Preparing the Dough

In a large bowl, add the soaked semolina with mashed potatoes and wheat flour.
Add carom seeds, sesame seeds, red chili powder, kasuri methi, turmeric powder, coriander powder, salt and chopped green coriander leaves.
Knead the mixture until a smooth dough forms, adding water as required. Add some oil to get the perfect dough.
Cover and set aside for 15–20 minutes.

Step 4: Rolling and Shaping the Aloo Puris

Divide the dough into small balls.
Using a rolling pin, roll each ball into a small, flat disc about 3-4 inches in diameter.
Ensure that the puris are not too thick or too thin.

Step 5: Frying the Aloo Puris

Heat oil in a deep frying pan over medium heat.
Slide each puri carefully into the oil and fry until it puffs up and turns golden brown.
Flip and fry on the other side for a few seconds. Remove and drain excess oil on a paper towel.
Serve hot with tomato chutney.

Tips for Perfection

Dough Consistency: Aim for a soft yet firm dough. If it’s too loose, the puris may not puff properly; if too tight, they may be tough.
Rolling Technique: Roll each puri evenly for consistent frying.
Oil Temperature: Ensure the oil is hot before frying. If it’s not hot enough, the puris won’t puff up.
Chutney Texture: Adjust the consistency of the chutney according to your preference. For a smooth chutney, blend it after cooking.

Serving Suggestions

Aloo ki Puri is best served hot alongside a bowl of freshly prepared tomato chutney. Pair it with other condiments like raita, yogurt, or pickle for a more complete spread. A sprinkling of chopped coriander or a drizzle of lemon juice can also add a refreshing twist.

Common Mistakes to Avoid

Over-kneading: Over-kneading the dough may result in tougher puris.
Under-heating Oil: Frying puris in under-heated oil leads to greasy, flat puris.
Skipping Resting Time for Dough: Allowing the dough to rest ensures softer puris.
Incorrect Chutney Balance: Adjust the chili and salt carefully to avoid an overly spicy or salty chutney.

History and Origin

Aloo ki Puri traces its roots to North India, where variations of puri and potato-based dishes have been enjoyed for centuries. Traditionally served at festivals, weddings, and other special occasions, this dish is cherished for its satisfying flavors and cultural resonance. Tomato chutney, originally from South India, was later adapted across different regions, enhancing this dish with its tangy complement.

Health Benefits

Potatoes are rich in fiber, vitamins, and minerals, especially Vitamin C and potassium, which support heart health.
Tomatoes are high in antioxidants, especially lycopene, which helps reduce the risk of certain cancers and promotes heart health.
Whole Wheat Flour provides fiber and essential nutrients, supporting digestion and overall health.

Variations

Masala Puri: Add more spices and herbs to the dough for extra flavor.
Stuffed Aloo Puri: Fill the puri with spiced mashed potatoes for a unique twist.
Sweet Tomato Chutney: Add jaggery or sugar for a sweet and tangy version of chutney.
Spicy Chutney: For extra heat, add red chilies or chili powder to the chutney.

Regional Cuisines

Aloo Puri is enjoyed differently across India:

North Indian Style: Served with a thick, flavorful potato curry (aloo sabzi).
South Indian Influence: Paired with sambar or coconut chutney.
Bengali Variation: Luchi (a refined flour puri) with aloo dum and tomato chutney.

Each region infuses its own spices and cooking techniques, creating a delightful array of flavor profiles.

Frequently Asked Questions (FAQs)

Q1: Can I make Aloo ki Puri without potatoes?
Yes, you can prepare plain puris without potatoes or substitute them with other vegetables like grated carrots or peas.

Q2: How do I store leftover puris?
Store leftover puris in an airtight container at room temperature for up to 1 day. Reheat on a tawa for best results.

Q3: What can I add to the chutney to make it milder?
To make the chutney milder, reduce the number of green chilies or add a small amount of sugar.

Q4: Can I bake puris instead of frying them?
While baking may not yield the same texture, you can try baking puris at 375°F (190°C) for 10-12 minutes.

Q5: How can I make the puris puff up?
Ensure the dough is soft, roll them evenly, and fry in hot oil to help them puff up.

To know more about Tomato chutney click here.

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