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Puris with potato masala (alu puri)

Puris with potato masala (alu puri)

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus proving time
  • More effort
  • Serves 4

Try making this traditional Indian dish – a popular lunch during the Holi festivities in spring

  • Healthy
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
kcal596
fat28g
saturates4g
carbs71g
sugars7g
high infibre8g
protein10g
salt0.7g
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Ingredients

For the alu masala

  • 500g potatoes, Maris Piper or King Edwards, quartered
  • 2 tomatoes, blanched, roughly chopped
  • 2 onions, diced
  • 4 garlic cloves
  • 4 tbsp sunflower oil, plus extra for rolling
  • 1½ tsp cumin seeds
  • 3 Indian bay leaves (tez patta) or 4cm cinnamon stick
  • ½ tsp ground turmeric
  • ½ tsp Kashmiri chilli powder
  • 1 tsp ground coriander
  • 2 tbsp fresh chopped coriander

For the puris

  • 125g chapati flour (chapati atta) or wholemeal flour
  • 125g plain flour
  • ½ tsp fine salt
  • 2 tbsp sunflower oil, plus extra for deep-frying

Method

  • STEP 1

    To make the alu masala, put the potatoes in a pan with the chopped tomatoes, onion and garlic. Pour over enough cold water to cover the potatoes by 3cm and boil until the potatoes are tender.

  • STEP 2

    Scoop out the potatoes and lightly crush them with a fork – aim to keep the texture rough and chunky. Strain the cooking liquid into a jug, reserving both the liquid and the onion mixture left in the sieve.

  • STEP 3

    Heat the oil in a wok or karahi over a medium heat and fry the cumin seeds and Indian bay leaves or cinnamon for a few seconds, until the cumin releases its aroma.

  • STEP 4

    Add the reserved onion mixture and continue frying for 8-10 mins until the onions have browned. Turn down the heat and add the turmeric, chilli powder and ground coriander and cook for 1 min more, stirring all the time.

  • STEP 5

    Add the potatoes along with the reserved cooking liquid. Simmer for 5 mins, then turn off the heat and stir in the chopped coriander. Cover and leave the flavours to infuse while you make the puris.

  • STEP 6

    To make the puris, sift the flours and salt into a bowl. Work the oil into the flour with your fingers, then add enough cold water to make a very firm dough. Knead for about 5 mins until smooth, then shape into a ball. Put into a lightly oiled bowl, cover, and set aside for at least 30 mins.

  • STEP 7

    Knead the dough again for 1 min, then divide it equally into 20-22 balls, each about 2.5cm in diameter. Slightly flatten the top of each ball and roll out on an oiled surface to 11cm-diameter discs about the thickness of a £1 coin. You can flip the dough over once or twice while you roll.

  • STEP 8

    Fill a karahi or wok with oil until it is no more than two-thirds full and heat to 180C, or until a cube of bread dropped in browns in 30 seconds. Lower a puri gently into the oil. It will sizzle and rise up to the top within a few seconds. Lightly press on the top of it with a fish slice so that it puffs up as it cooks. Fry for 1 min, then flip it over and fry on the other side for 1 min more. Drain on kitchen paper and repeat with the remaining dough balls.

  • STEP 9

    To serve, warm the potato masala through and eat it with the puris alongside.

Goes well with

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