Name: Puris with Spiced Potato Masala Recipe
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: Indian
Ingredients: 500g potatoes, Maris Piper or King Edwards, quartered; 2 tomatoes, blanched, roughly chopped; 2 onions, diced; 4 garlic cloves; 4 tbsp sunflower oil, plus extra for rolling dough; 1½ tsp cumin seeds; 3 Indian bay leaves (tez patta) or 4cm cinnamon stick; ½ tsp ground turmeric; ½ tsp Kashmiri chilli powder; 1 tsp ground coriander; 2 tbsp fresh chopped coriander; 125g chapati flour (chapati atta) or wholemeal flour; 125g plain flour; ½ tsp fine salt; 2 tbsp sunflower oil, plus extra for deep-frying

Ingredients

500g potatoes (Maris Piper or King Edwards), quartered

2 tomatoes, blanched and roughly chopped

2 onions, diced

4 garlic cloves

4 tbsp sunflower oil, plus extra for rolling the dough

1½ tsp cumin seeds

3 Indian bay leaves (tez patta) or 4cm cinnamon stick

½ tsp ground turmeric

½ tsp Kashmiri chilli powder

1 tsp ground coriander

2 tbsp fresh chopped coriander

125g chapati flour (chapati atta) or wholemeal flour

125g plain flour

½ tsp fine salt

2 tbsp sunflower oil, plus extra for deep-frying

Instructions

Step 1: To prepare the alu masala, place the quartered potatoes, chopped tomatoes, diced onions, and garlic cloves in a pan. Cover with cold water by about 3cm and bring to a boil. Cook until the potatoes are tender.

Step 2: Remove the potatoes and lightly crush them with a fork, keeping a rough and chunky texture. Strain the cooking liquid into a jug, reserving both the liquid and the onion mixture left in the sieve.

Step 3: Heat 4 tablespoons of sunflower oil in a wok or karahi over medium heat. Fry the cumin seeds and Indian bay leaves or cinnamon stick for a few seconds until the cumin releases its aroma.

Step 4: Add the reserved onion mixture and cook for 8–10 minutes until the onions brown. Reduce the heat, add turmeric, Kashmiri chilli powder, and ground coriander, and cook for another minute, stirring continuously.

Step 5: Stir in the crushed potatoes along with the reserved cooking liquid. Simmer for 5 minutes, then remove from heat and mix in the fresh chopped coriander. Cover and set aside to let the flavors meld while preparing the puris.

Step 6: For the puris, sift the chapati flour, plain flour, and salt into a bowl. Rub in 2 tablespoons of sunflower oil using your fingers. Add cold water gradually to form a very firm dough.

Step 7: Knead the dough for about 5 minutes until smooth. Shape into a ball, place in a lightly oiled bowl, cover, and let rest for at least 30 minutes.

Step 8: Knead the rested dough again for 1 minute. Divide into 20–22 equal balls, each about 2.5cm in diameter. Flatten the top of each ball slightly and roll out on an oiled surface into 11cm diameter discs about the thickness of a £1 coin, flipping the dough once or twice while rolling.

Step 9: Fill a karahi or wok with oil to two-thirds full and heat to 180°C (or test by dropping a cube of bread; it should brown in 30 seconds). Gently lower a puri into the hot oil. It will sizzle and rise to the surface within seconds.

Step 10: Lightly press the top of the puri with a slotted spatula to encourage puffing. Fry for 1 minute, then flip and fry the other side for 1 more minute. Drain on kitchen paper. Repeat with the remaining dough balls.

Step 11: Warm the potato masala before serving. Enjoy the puris alongside the flavorful potato curry for a delicious and satisfying meal.

Tips & Variations

Use a blend of flours for puris to achieve the perfect texture—chapati flour for chewiness and plain flour for crispness.

Adjust the spice levels by varying the Kashmiri chilli powder or adding fresh green chilies to the masala.

For a gluten-free version, substitute whole wheat flour with chickpea flour, but expect a different texture.

Serve with yogurt or pickles on the side to complement the rich flavors.

Storage

Store leftover puris in an airtight container at room temperature for up to 1 day to retain crispness, or refrigerate for up to 2 days. Reheat in a hot skillet or oven to refresh their texture. Keep the potato masala refrigerated in a sealed container for up to 3 days and reheat gently on the stove before serving.

FAQs

Can I prepare the potato masala in advance?

Yes, the potato masala can be made a day ahead and refrigerated. Allow it to come to room temperature and warm it gently before serving with fresh puris.

What can I use if I don’t have chapati flour?

You can substitute chapati flour with wholemeal flour or use only plain flour, but the texture may be less chewy. Mixing wholemeal and plain flour is a good alternative for balanced results.