Aloo Puri Recipe | Beetroot Poori Recipe | Rasewali Aloo Sabzi | आलू पूरी

June 5, 2019 0 By Iqbal Kaur
Aloo Puri Recipe
Aloo-Puri-Recipe

Aloo Puri (आलू पूरी) is very popular, tempting and delicious North Indian breakfast. It’s liked by everyone, be it adults or kids. This is one of the best and delicious aloo sabzi and puri recipe which everybody in my family loves it. Nowadays, people are more health conscious and don’t like to eat oily & deep fried foods, so they can enjoy this recipe especially as Saturday or Sunday brunch meal. So let’s start and please follow the following recipe step by step to make simple, easy and delicious aloo sabzi and beetroot puris’ at home: –

Preparation Time: 15 min.

Cook Time: 45 Min.

Servings : 3

Course: Breakfast/Lunch

Cuisine: North Indian, Punjabi

Author: Iqbal Kaur

Ingredients


For Beetroot Puris’ Dough

  • Whole Wheat flour – 3 Cups (Chapati Aata)
  • 1 Medium Sized Beetroot (चुकंदर) – Boiled
  • Small piece of Ginger
  • 1 Green Chili (Hari Mirch)
  • ½ tsp Ajwain (Carom Seeds)
  • ¼ tsp Red Chili Powder
  • ¼ tsp Turmeric (Haldi)
  • Pinch of Asafoetida (Hing)
  • ¾ tsp Salt
  • 2 tbsp oil
  • Water (as needed)
  • Oil for Frying


For Aloo Sabzi

  • 3 Medium Sized Potato (आलू) – Boiled, Peeled & Chopped
  • 2 Medium Sized Tomatoes (टमाटर) – Cut in 4 Pieces
  • Small Piece of Ginger – Roughly Chopped
  • 6 Cloves Of Garlic
  • 2 Green Chili (Hari Mirch)
  • ½ tsp Cumin Seeds (Jeera)
  • Pinch of Asafoetida (Hing)
  • ¾ tsp Coriander Powder (Dhaniya Powder)
  • ¼ tsp Turmeric (Haldi)
  • ¼ tsp Red Chili Powder
  • ½ tsp Kasuri Methi
  • ¼ tsp Garam Masala
  • Salt to taste
  • 2 tbsp Oil
  • 3 cups of Water
  • Chopped Coriander leaves for Garnishing


Instructions


For Beetroot Puris’ Dough

  • Add boiled Beetroot (चुकंदर), ginger and green chili into a blender and blend to make a smooth paste
  • In a large bowl, add wheat flour (chapati aata), beetroot, ginger, green chili paste, carom seeds, red chili powder, hing, turmeric and 2 tbsp oil and mix well
  • Now add water to knead the smooth and soft dough. Keep aside or in the refrigerator till aloo sabzi is ready


For Aloo Sabzi / Rasewali Aloo Sabzi

  • Add tomatoes, ginger, garlic, green chili into a blender and blend to make a puree
  • Heat 2 tbsp oil in a pan or kadai, now add hing and cumin seeds and turn the flame to low
  • Now add turmeric, coriander powder and cook it for 15 seconds
  • Add pureed tomatoes, ginger, garlic, chilies and mix it well
  • Add red chili powder, salt and mix well
  • let the tadka cook till oil seperates
  • Let the tadka cook till oil seperates
  • Now add boiled, peeled and chopped potatoes. Mix it well with the tadka
  • cook it for 30 seconds and add water
  • Mash some of the potatoes to make the thick gravy
  • Let the tadka cook till oil seperates
  • Now add boiled, peeled and chopped potatoes. Mix it well with the tadka
  • cook it for 30 seconds and add water
  • Mash some of the potatoes to make the thick gravy
  • Once the gravy thicken, add garam masala, crushed kasuri methi and mix it well
  • Switch off the flame and garnish it with chopped coriander leaves


For Making Puris’

  • Divide the dough into 15 equal sized portions, Make smooth balls out of it.
  • Flatten it between your palms and cover these under damp kitchen towel
  • Now using roling pin and board, make 3 inch diameter round puris’
  • Roll few puris, keep them in a plate and cover with damp kitchen towel
  • Heat the oil in a pan/kadai. Once the oil is hot, slide one puri into hot oil
  • Press the puri very gently by using back of skimmer fry (कड़छी). It will help puri to puff up
  • Once the Puri is puffed up and turned in light brown color from bottom side then flip it and fry the other side until it is also turn to light brown color
  • Take out the puri from Oil and place on paper towel to take out the excess oil. Fry all the puris’ same way
  • Serve warm Aloo Sabzi with hot puris’, pickle (achchar अचार), vinegar onions  and masala butter milk (masala chach/chaas छाछ)


Tips

  • You can make pranthas’ with leftover dough
  • You can add semolina (suji) while making the puri dough to make puris’ more crispy.


Please Note

  • Because of beetroot, dough color will change and when you fry, you might not be able to see the proper light brown color