Alu Puri with Spiced Potato Masala

Name: Alu Puri with Spiced Potato Masala
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Ingredients: 500 g floury potatoes, quartered; 2 tomatoes, blanched and roughly chopped; 2 onions, diced; 4 clove garlic; 1 1/2 tsp cumin seeds; 3 Indian bay leaves or cinnamon stick; 1/2 tsp ground turmeric; 1/2 tsp Kashmiri chilli powder; 1 tsp ground coriander; 125 g chapati flour or wholemeal flour; 125 g plain flour; 1/2 tsp fine salt; 6 tbsp sunflower oil; 1 L sunflower oil, for rolling and deep-frying; 2 tbsp fresh chopped coriander

Crisp, puffed puris meet a warm, chunky potato masala fragrant with cumin, turmeric, coriander, and Kashmiri chilli. This classic Indian-style alu puri is hearty, comforting, and perfect for brunch, lunch, or a festive vegetarian meal.

Servings4 Portions

Prep Time10 Mins

Cook Time60 Mins

Difficulty

Intermediate

Ingredients

floury potatoes, quartered
500 g
tomatoes, blanched and roughly chopped
2
onions, diced
2
garlic
4 clove
cumin seeds
0.5 tsp
Indian bay leaves or cinnamon stick
3
ground turmeric
0.5 tsp
Kashmiri chilli powder
0.5 tsp
ground coriander
1 tsp
chapati flour or wholemeal flour
125 g
plain flour
125 g
fine salt
0.5 tsp
sunflower oil
6 tbsp
sunflower oil, for rolling and deep-frying
1 L
fresh chopped coriander
2 tbsp

Step-by-Step Instructions

Place the quartered potatoes, chopped tomatoes, diced onions, and garlic in a large saucepan. Add enough cold water to cover the potatoes by about 3 cm, bring to a boil, then simmer until the potatoes are tender when pierced with a knife.

Lift the potatoes out of the pan and crush them lightly with a fork, leaving them rough and chunky rather than smooth. Strain the cooking liquid into a jug and keep both the liquid and the softened onion-tomato mixture from the sieve.

Heat 4 tbsp sunflower oil in a wok, karahi, or deep frying pan over medium heat. Add the cumin seeds and Indian bay leaves or cinnamon stick, and fry briefly until the cumin smells nutty and aromatic.

Add the reserved onion-tomato mixture and cook for 8-10 minutes, stirring often, until the onions deepen in color and the mixture looks glossy. Reduce the heat, then stir in the turmeric, Kashmiri chilli powder, and ground coriander for 1 minute.