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Vrat Ke Aloo Puri


Aloo puri is one of the classic breakfast combinations, eaten otherwise as well. It consists of a fried puris with a potato curry. The potato curry is made with tomatoes and curd, which makes it tangy and flavourful with a combination of Indian spices. Unlike other curries, this recipe is light and easy to digest and als suitable for a fast that people keep during the navratri season.


Tasty Vrat Ke Aloo Puri

An Aloo puri is a delicious combination as we all know, but besides that, it is light and easy to digest if the puris are eaten in moderation. The whole recipe is vrat friendly and can be easily made during the navratri week, making it a versatile and delicious spread. With two different types of puris, this recipe is a must try.

 


How to make Vrat Ke Aloo Puri 

  1. We start the aloo ki sabzi by boiling peeled potatoes and straining them. Set them aside and let them cool. Once cooled down, lightly crush the potatoes using a silicone spatula, leaving out some big chunks.
  2. Cut a 2 inch ginger root into small pieces and add it into the mini chopper and chop it as finely as possible.
  3. Take the whole tomatoes and remove their core. Along with 2 whole green chillies add the tomatoes into a blender and turn it into a puree.
  4. In a large stainless steel kadai, melt some ghee, add cumin seeds and moti saunf in that ghee, saute them a little using a spatula. Add the finely chopped ginger to the pan and saute it is nicely browned. 
  5. Add curd directly to the kadai and stir it quickly with the ginger. Add sendha namak, black pepper powder, coriander powder, lal mirch powder and degi mirch to the dahi and incorporate them evenly into the mix.
  6. Add your tomato and chilli puree into the kadai and saute it along with the dahi. Keep on stirring and cooking everything till the ghee separates from the tomatoes and dahi. 
  7. Add the crushed potatoes into the kadai and coat them evenly with the cooked masala. Add water to the pan till it almost covers the potatoes, incorporate the masala and the water, cover and cook for 20-25 minutes.
  8. After removing the lid, stir the whole curry lightly so as to not break the potato chunks. Finish the whole dish off with some chopped coriander, cover it and leave it till serving time.
  9. To mix either of the doughs, start by adding grated or mashed potato in a large bowl, followed by the rest of the ingredients, except the water.
  10. Mix the potato and flour till it forms a coarse sanding texture, bring the dough together by adding very little water at a time as it comes together into a soft and supple dough.
  11. For frying the puris, heat some vegetable oil into a stainless steel tesla. Take a small ball of either of the dough, coat it into the respective dry flour and lightly roll it out into a thin and round puri. 
  12. slide the puri into the hot oil over medium heat, lightly press the puri with a perforated spatula so that it puffs up nicely. Fry all of them the same way.
  13. Heat the aloo sabzi and garnish it with some ginger juliennes, freshly chopped coriander and green chillies. Serve it with the two different types of puris.



More Delicious Aloo Recipe:

 

1. Hing Aur Dhaniya Ke Chatpate Aloo

2. Dahi Wale Aloo

3. Sindhi Aloo Tuk

 

Expert Tips

  1. Always crush the potatoes instead of chopping as the crushed potatoes also give some body to the gravy.
  2. Lower the heat or turn it off to avoid the spices from burning.
  3. Fry the puris on high so that they puff up properly.

 

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