Ingredients:

For Aloo (Spicy Potato Curry):

3 large potatoes, boiled, peeled, and cubed
1 large onion, finely chopped
2 large tomatoes, finely chopped
2-3 green chilies, finely chopped (adjust to your spice preference)
1 tablespoon ginger-garlic paste
1 teaspoon cumin seeds
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1 teaspoon garam masala
2 tablespoons vegetable oil
Salt to taste
Fresh cilantro (coriander leaves) for garnish
For Puri (Deep-fried Bread):

2 cups whole wheat flour
1/2 teaspoon salt
Water (as needed) for kneading the dough
Vegetable oil for deep frying

Instructions:

For Aloo (Spicy Potato Curry):

In a pan, heat vegetable oil over medium heat. Add cumin seeds and let them splutter.

Add the finely chopped onions and sauté until they turn golden brown.

Stir in the ginger-garlic paste and chopped green chilies. Cook for another minute until the raw smell disappears.

Add the chopped tomatoes and cook until they become soft and mushy.

Lower the heat and add ground coriander, turmeric powder, red chili powder, garam masala, and salt. Mix well and cook for a few minutes to let the spices blend.

Add the boiled and cubed potatoes to the pan. Mix them gently with the spice mixture until the potatoes are well coated.

Simmer the Aloo curry on low heat for 5-7 minutes, allowing the flavors to meld. If the curry is too thick, you can add a little water to adjust the consistency.

Garnish the Aloo curry with chopped cilantro.

For Puri (Deep-fried Bread):

In a large mixing bowl, whisk together whole wheat flour and salt.

Gradually add water and knead the flour to form a soft and smooth dough. The dough should be firm yet pliable.

Cover the dough with a damp cloth and let it rest for about 15-20 minutes.

Divide the rested dough into equal-sized balls. Roll each ball into a small circle, about 3-4 inches in diameter.

Heat vegetable oil in a deep frying pan over medium heat for deep frying the Puris.

When the oil is hot, carefully slide one rolled-out Puri into the hot oil. It should puff up and turn golden brown. Gently press the Puri with a slotted spoon to help it puff up fully.

Fry the Puri until it turns golden brown on both sides. Remove it from the oil using a slotted spoon and place it on a plate lined with paper towels to absorb excess oil.

Repeat the frying process with the remaining Puris.

Serving Aloo Puri:

Serve the hot and flavorful Aloo curry with the deep-fried Puris.

Optionally, garnish the Aloo curry with additional chopped cilantro.

Aloo Puri is a delightful and satisfying meal that’s perfect for breakfast, brunch, or a special treat any time you crave it. Enjoy the combination of spicy potato curry with the crispy and delicious Puris!