Crispy Puri with Spiced Aloo Ki Sabzi (Wedding Style)

Ingredients

• 0.5 kg All-Purpose Flour (sifted, for puri dough)
• 1 tsp Salt (for dough)
• 1 tsp Granulated Sugar (balances flavor in dough)
• 1 tsp Ajwain (Carom Seeds) (for dough)
• 1 tsp Desi Ghee (pure, melted)
• 1 tsp Vegetable Oil (for dough massage)
• 1.35 cup Warm Water (lukewarm, not hot)
• 1 kg Potatoes (boiled, peeled, cut into squares)
• 1.5 tsp Salt (sea salt for potatoes)
• 1 tsp Turmeric Powder
• 1 tbsp Kashmiri Red Chili Powder (mild color)
• 1 tsp Coriander Powder (Dry)
• 1 tsp Roasted Cumin Powder
• 0.5 tsp Black Salt
• 1 tsp Chaat Masala
• 0.5 tsp Garam Masala
• 1 tsp Mint Powder
• 4 tbsp Vegetable Oil (for cooking potatoes)
• 1 tsp Cumin Seeds
• 1 tsp Fennel Seeds
• 1 tsp Ajwain
• 1 tsp Red Chili Powder
• pinch Hing (Asafoetida)
• 1 tbsp Kasuri Methi (Dried Fenugreek Leaves)
• 7 Green Chilies (slit, lightly fried)
• 1 tsp Citric Acid (preservative to keep potatoes fresh)

Instructions

1. Make the Puri Dough

   In a mixing bowl combine 0.5 kg all‑purpose flour, 1 tsp salt, 1 tsp sugar, 1 tsp ajwain, 1 tsp melted ghee and 1 tsp oil. Mix dry ingredients, then gradually add 1.35 cup lukewarm water and knead until smooth.

   Time: PT5M

2. Rest the Dough

   Cover the dough with a dry kitchen towel and let it rest for 15 minutes. This relaxes gluten and helps the puris puff later.

   Time: PT15M

3. Shape the Puris

   Divide the rested dough into equal balls (about 20 g each). Roll each ball on a lightly floured surface into a 4‑5 cm circle, keeping the edges thin.

   Time: PT5M

4. Heat Oil for Frying

   Pour enough vegetable oil in a deep skillet to submerge the puris. Heat over medium‑high until the oil reaches a smoking point (≈180 °C).

   Time: PT5M

   Temperature: 180°C

5. Fry the Puris

   Slide one rolled puri into the hot oil. Gently press the centre with a spoon so it puffs. Fry until golden brown, about 7‑8 minutes total for a batch. Remove with tongs and drain on paper towels.

   Time: PT8M

   Temperature: 180°C

6. Boil the Potatoes

   Place 1 kg peeled potatoes in the pressure cooker with 2 cups water and 1 tsp salt. Cook on high flame for 3 whistles, then release pressure and let cool.

   Time: PT10M

7. Cut the Potatoes

   Cut the boiled potatoes into bite‑size squares (about 2 cm).

   Time: PT5M

8. Prepare the Spice Mix

   In a bowl combine 1.5 tsp salt, 1 tsp turmeric, 1 tbsp Kashmiri chili powder, 1 tsp coriander powder, 1 tsp roasted cumin powder, 0.5 tsp black salt, 1 tsp chaat masala, 0.5 tsp garam masala, 1 tsp mint powder, 1 tsp citric acid.

   Time: PT3M

9. Coat the Potatoes

   Add the cut potatoes to the spice mix, drizzle 4 tbsp oil, then add 1 tsp cumin seeds, 1 tsp fennel seeds, 1 tsp ajwain, 1 tsp red chili powder, a pinch of hing, and 1 tbsp kasuri methi. Toss well and let rest for 10 minutes.

   Time: PT15M

10. Fry Green Chilies

    In a separate pan heat 1 tbsp oil, add 7‑8 slit green chilies and fry for 1‑2 minutes until slightly charred.

    Time: PT2M

11. Sauté the Spiced Potatoes

    Add the rested potatoes (and fried green chilies) to the pan. Stir‑fry on medium heat for 5‑7 minutes until the edges turn crisp and the spices coat each piece.

    Time: PT7M

12. Serve

    Keep the fried puris warm by wrapping them in a clean cotton cloth. Serve the hot puris alongside the spiced aloo ki sabzi.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Whole Wheat Flour (will be denser)
• Instead of Desi Ghee: Unsalted butter
• Instead of Vegetable Oil: Canola oil
• Instead of Kashmiri Red Chili Powder: Paprika
• Instead of Vegetable Oil: Canola oil
• Instead of Green Chilies: Jalapeño
• Instead of Citric Acid: Lemon juice (1 tbsp)

Equipment Needed

• Mixing Bowl
• Rolling Pin
• Flat Skillet / Deep Frying Pan
• Pressure Cooker
• Knife
• Cutting Board
• Dry Kitchen Towel
• Tongs
• Spoon (for pressing puri) (optional)
• Airtight Container (optional)

Critical Steps — Do Not Skip

• Use warm water, not hot, for the puri dough.
• Rest the dough for at least 15 minutes with a dry cloth.
• Heat oil until it smokes (≈180 °C) before frying puris.
• Press the centre of each puri while frying to ensure full puff.
• Add citric acid to the potato spice mix to prevent spoilage.

Chef Tips from the Video

• Add a pinch of baking soda to the dough for an extra puff, but keep it minimal to avoid off‑flavors.
• For extra aroma, drizzle a few drops of ghee over the hot puris just before serving.
• Use a metal spoon with a flat edge to press the centre of the puri; this gives uniform puffing.

Troubleshooting

Storage

Refrigerator: Store aloo ki sabzi in an airtight container for up to 3 days.

Freezer: Puris can be frozen; reheat in oven at 180 °C for 5 minutes.

Room temperature: Wrapped puris stay soft for up to 2 days at room temperature if kept in a cotton cloth.

Make-Ahead Tips

• Prepare the spice mix and coat the potatoes up to step 9; refrigerate and finish sauté just before serving.
• Fry puris ahead, let them cool, then store wrapped in cotton cloth; reheat briefly in a hot pan.

Frequently Asked Questions