Description
A classic Indian breakfast recipe featuring crispy deep-fried puris served with a flavorful potato masala made from tender potatoes cooked with tomatoes, onions, garlic, and aromatic spices. The puris are made from a firm chapati and plain flour dough, rolled thin, and fried until puffed and golden. Paired together, this alu puri dish offers a comforting and satisfying meal.
Ingredients
Scale
Potato Masala
- 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
Puris
- 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
- Prepare Potato Masala: Place quartered potatoes, chopped tomatoes, diced onions, and garlic cloves in a pan. Add enough cold water to cover potatoes by 3 cm. Boil until potatoes are tender.
- Mash Potatoes: Remove potatoes with a slotted spoon and lightly crush with a fork to keep a rough, chunky texture. Strain the cooking liquid into a separate jug; reserve both liquid and onion mixture left in the sieve.
- Toast Spices: Heat 4 tbsp sunflower oil in a wok or karahi over medium heat. Fry cumin seeds and Indian bay leaves or cinnamon stick for a few seconds until fragrant.
- Cook Onions: Add the reserved onion mixture to the wok and fry for 8-10 minutes until onions are browned.
- Add Spice Powders: Reduce heat, add turmeric, Kashmiri chilli powder, and ground coriander. Cook for 1 minute, stirring continuously.
- Simmer Masala: Add crushed potatoes and reserved cooking liquid to the wok. Simmer for 5 minutes, then turn off heat and stir in fresh chopped coriander. Cover and let flavors infuse while making puris.
- Make Dough: Sift chapati and plain flour with salt into a bowl. Rub in 2 tbsp sunflower oil with fingertips. Add enough cold water to form a very firm dough. Knead for about 5 minutes until smooth. Shape into a ball, place in lightly oiled bowl, cover, and rest for at least 30 minutes.
- Shape Puris: Knead dough briefly, then divide into 20-22 equal balls about 2.5 cm diameter. Flatten each ball slightly, roll on an oiled surface into 11 cm discs roughly the thickness of a £1 coin, flipping once or twice while rolling.
- Deep Fry Puris: Heat oil in a karahi or wok until 180°C (or a bread cube browns in 30 seconds). Gently lower each puri into hot oil. It will sizzle and puff up within seconds. Lightly press the top with a flat spatula to ensure puffing. Fry 1 minute on one side, flip and fry 1 minute more. Drain on kitchen paper. Repeat for all puris.
- Serve: Warm the potato masala through. Serve hot puris alongside the potato masala for a delicious traditional meal.
Notes
- Use firm flour combination and very firm dough to help puris puff during frying.
- Maintain oil temperature at 180°C for perfect puffing and crispiness.
- Be careful not to over-mash potatoes; keep mashed texture chunky for authentic taste.
- Kashmiri chilli powder gives vibrant color and mild heat—adjust to taste.
- Resting dough improves elasticity for rolling thin puris.
- Use a deep pan or wok for safely frying puris with enough oil volume.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Indian
Keywords: puri recipe, potato masala, alu puri, Indian breakfast, deep-fried bread, spicy potato curry, vegetarian Indian dish
