Aloo Puri | Masala Poori | Aloo Poori Recipe | How to Make Indian Deep-Fried Flatbread (Puri)
Poori recipe with detailed step-by-step pictures.
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Aloo Puri, also known as Potato Poori or Urulaikizhangu Poori, is a beloved Indian breakfast and festive dish.
Crispy, golden puris paired with spicy, flavorful potato curry make for a comforting meal enjoyed across India. Discover how to make crispy, fluffy Poori — the popular Indian deep-fried flatbread — served with spiced potato curry.
This Aloo Puri recipe includes step-by-step instructions, tips, and images to help you perfect this traditional dish.
Poori – Indian Tiffin Recipe
Poori is a traditional Indian breakfast popular in both South and North India.
Learn tips and tricks to prepare perfect, slightly crisp, soft, and fluffy puris.
Homemade puri is easy to make and ideal for weekend brunch or festive occasions.
When is Aloo Puri usually served?
It’s popular as a breakfast, festive meal, or temple offering, especially during special occasions.
What makes the puris crispy and fluffy?
Using well‑kneaded dough, hot oil, and frying at the right temperature ensures puffed, crispy puris.
Can I use multigrain flour for preparing poori?
Yes, you can use whole wheat flour or multi-grain flour for preparing puri. Both yield the best puffy puri without soaking much oil
Can I skip sooji?
Yes, rava is optional. It helps to retain the puffiness for a longer time. If you make dough explicitly for puri, I would recommend a little sooji. Avoid using sooji dough for Chappathi.
Can I skip sugar?
Yes, sugar is optional. It gives an appetizing brown color to the poori, so I generally add it.
Avoid over-kneading
Mix water and gently knead the dough for a short time until the dough comes together without any cracks. If you press the dough, it should be firm and tight. Do not knead the dough till it turns into chappathi dough softness
Rest for a shorter time to avoid oily poori
Resting time is yet another key to the best poori recipe. Always rest the dough for a few minutes, then start rolling. Dough tested for a long time might absorb more oil. If you are making a large quantity of puri need the dough the batches. Pooris are best with freshly prepared dough
Rolling puri
While rolling, give even pressure and make sure the poori is the same thickness all around. Rolled poori should be neither too thick nor too thin. Thin poori turns into appalam(papad). Too thick poori won’t puff. The right thickness results in perfectly puffed puri.
Frying
Check the oil temperature before frying. Always add a small piece of dough if it rises immediately, without browning oil is the right temperature. Maintain the heat. If the dough comes up and turns brown oil is too hot. If the dough is not coming up oil needs to be hot
Why does puri turn hard?
If the dough is too dry, the puri might turn hard. Sprinkle a little water and form the dough. Also, check if the oil is at the right temperature. Poori fried for a long time might turn hard
Poori not puffing
Roll the dough evenly to the correct thickness. Avoid pressing the dough into hot oil. Also, make sure the oil is hot
What tastes best with puri?
Poori tastes best with Chana masala, coconut chutney, veg kurma, sagu
Ingredients for Aloo Puri
Dry Ingredients
- 1 ½ cups wheat flour
- 1 ½ tablespoon fine rava (semolina)
- Kasoori methi
- ¼ teaspoon carom seeds
Grind
- 250 g cooked potato
- ¼ cup water
- 1 teaspoon Kashmiri chilli powder
- 1 teaspoon salt
- ¼ teaspoon turmeric powder
To Fry
- Oil
How to Make Aloo Puri (Step-by-Step)
- Cook the potato, cool, and peel.
- Add ingredients under “Grind” and blend into a smooth mixture.
- Add wheat flour, fine rava, kasoori methi, and carom seeds; mix well.
Kneading Dough and Preparing for Frying
- Add the ground mixture to the flour and mix together.
- Wash and grease your hands with oil, then knead a soft, pliable dough.
- Cover the poori dough with a damp cloth and rest for 10 minutes.
Rolling and Frying Poori
- Heat oil in a heavy-bottomed pan until hot.
- After 5 minutes of resting, roll the dough once and pinch a small portion. Keep the rest covered.
- Roll the dough ball with your palm, then flatten it with a rolling pin.
- Sprinkle flour and roll the poori evenly.
- Roll evenly for puffed poori.
- Roll large poori and cut with a cookie cutter, or make small puris directly.
- Place rolled poori on a kitchen towel for 2 minutes before frying.
- Check if the oil is hot enough.
- Slide poori gently into oil, dusting off excess flour.
- Press softly with a slotted ladle to puff evenly.
- Avoid pressing too hard — holes prevent puffing.
- Poori puffs with bubbles settling.
- Flip and fry the other side until golden brown.
- Once both sides are golden brown, transfer to a colander or paper towel to drain excess oil.
- Fry the remaining puris in batches. Maintain oil temperature — hot but not smoking. Avoid overcrowding.
Ingredients
Dry Ingredients
- 1 ½ cups wheat flour
- 1 ½ tablespoon fine rava semolina
- Kasoori methi
- ¼ teaspoon carom seeds
Grind
- 250 g cooked potato
- ¼ cup water
- 1 teaspoon Kashmiri chilli powder
- 1 teaspoon salt
- ¼ teaspoon turmeric powder
To Fry
- Oil
Instructions
- Cook the potato, cool, and peel.
- Add ingredients under “Grind” and blend into a smooth mixture.
- Add wheat flour, fine rava, kasoori methi, and carom seeds; mix well.
- Kneading Dough and Preparing for Frying
- Add the ground mixture to the flour and mix together.
- Wash and grease your hands with oil, then knead a soft, pliable dough.
- Cover the poori dough with a damp cloth and rest for 10 minutes.
- Rolling and Frying Poori
- Heat oil in a heavy-bottomed pan until hot.
- After 5 minutes of resting, roll the dough once and pinch a small portion. Keep the rest covered.
- Roll the dough ball with your palm, then flatten it with a rolling pin.
- Sprinkle flour and roll the poori evenly.
- Roll evenly for puffed poori.
- Roll large poori and cut with a cookie cutter, or make small puris directly.
- Place rolled poori on a kitchen towel for 2 minutes before frying.
- Check if the oil is hot enough.
- Slide poori gently into oil, dusting off excess flour.
- Press softly with a slotted ladle to puff evenly.
- Avoid pressing too hard — holes prevent puffing.
- Poori puffs with bubbles settling.
- Flip and fry the other side until golden brown.
- Once both sides are golden brown, transfer to a colander or paper towel to drain excess oil.
- Fry the remaining puris in batches. Maintain oil temperature — hot but not smoking. Avoid overcrowding.
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