Puri with Aloo Raswala/Deep Fried Indian Bread with Potatoes in Spicy Gravy

Aloo raswala with Puris, a quick and easy complete meal; deep fried Indian bread with a no onion-no garlic dish prepared using potatoes and tomatoes infused with aromatic Indian spices.  Aloo Raswala is the perfect gravy to dunk any Indian flat bread in, be it puris, chapattis, naan or even bread.

Sunday mornings in our house is family breakfast time. During the week, everyone is busy getting ready either to go to office or when my kids were here, to school, so eating together was reserved for weekends.

The most popular breakfast dish was puri with aloo bhaji/potato curry. Puri is deep fried Indian bread and aloo is potatoes either made into a dry curry (with or without onions) or with lots of spicy gravy! Aloo raswala/Potatoes in a wet and spicy gravy was normally prepared during days when we could not eat onions or garlic (for religious reasons), but the aromatic spiced potato is so delicious, we love to indulge in this at other times too!

Every Indian household has their own version of this potato curry; some with tomatoes, some with onions and various combinations of spices added. My version is one which one of my close friends shared with me when I used to live in Delhi.

Once you gather the ingredients, putting together this north Indian delicacy; very popular in the state of Uttar Pradesh, just takes about 15 minutes! Cooking the potatoes in a pressure pan reduces the time drastically.

To enjoy the full flavor of this spicy and tangy potato curry, dunk crisp, puffed fried puri in it and savor every bite!

While the potatoes are cooking in the pressure pan (you can even boil them in a saucepan until well cooked), make the puri dough using whole wheat flour.

When aloo curry is simmering away, you can deep fry puris on the side and enjoy them fresh and crisp with hot aloo raswala.

Do try this amazing combo of whole wheat puris with spicy, tangy aloo raswala and make your breakfast or even lunch or dinner special. Not fond of deep fried bread? Then savor the curry with any Indian flat bread or just with some fresh or toasted bread slices!

Other curries you can try are:

Tadkewali Masoor Dal

Aloo Tikka Masala

Mushroom Tikka Masala

Quick and Simple Tomato Curry

Here is the simple and quick recipe of puris with aloo raswala:

Puri with Aloo Raswala/Deep Fried Indian Bread with Spiced Potatoes in a Tangy Gravy
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1800 calories
310 g
0 g
46 g
42 g
3 g
1376 g
1394 g
14 g
0 g
40 g
Nutrition Facts
Serving Size
1376g
Amount Per Serving
Calories 1800
Calories from Fat 407
% Daily Value *
Total Fat 46g
71%
Saturated Fat 3g
17%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 31g
Cholesterol 0mg
0%
Sodium 1394mg
58%
Total Carbohydrates 310g
103%
Dietary Fiber 19g
78%
Sugars 14g
Protein 42g
Vitamin A
48%
Vitamin C
519%
Calcium
18%
Iron
59%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the puri
  1. 2 cups whole wheat flour
  2. ½ teaspoon salt
  3. Water to bind the dough
  4. Oil to deep fry
For the Aloo Rasedar
  1. 2 to 3 potatoes, boiled, peeled and crumbled
  2. 1 tomato, chopped
  3. 2 green chillies, chopped
  4. Few curry leaves
  5. ½ teaspoon jeera/cumin seeds
  6. ½ teaspoon mustard seeds
  7. 4 to 5 methi/fenugreek seeds
  8. ¼ teaspoon hing/asafetida
  9. ¼ tsp turmeric powder
  10. 1 teaspoon Kitchen King Masala/coriander powder/garam masala powder
  11. Salt to taste
  12. 2 tablespoons oil
  13. Coriander leaves for garnishing
  14. Lemon wedges
For Puris
  1. In a big bowl, mix whole wheat flour, salt and water and mix well to form a smooth, pliable but stiff dough
  2. Make small balls from the dough.
  3. Dust the balls with flour and with the help of a rolling pin, make small round discs.
  4. Heat plenty of oil in a deep saucepan.
  5. Deep fry the rolled puri dough on medium high heat on both sides until golden brown and fried.
  6. Drain on paper towel to remove excess oil.
For Aloo Rasedar
  1. Cook potatoes in a pressure pan, in a microwave or in large pan with boiling water until soft.
  2. Peel and crumble with your hands into rough pieces. Keep aside.
  3. Heat oil in a pan; add mustard seeds and once it crackles, add methi seeds and cumin seeds; sauté for a few seconds.
  4. Stir in green chillies and curry leaves along with hing and stir fry for a few seconds. Tip in the tomatoes and mix well.
  5. Sprinkle turmeric powder and chilli powder and fry again for a few minutes or until the tomatoes are soft.
  6. Sprinkle Kitchen King Masala powder/coriander powder/garam masala powder and sauté again on medium heat until the tomatoes are fully cooked and the oil starts to separate.
  7. Add the crumbled potatoes, salt to taste and water to get desired consistency (not to thick and not too thin) and bring to a boil.
  8. Reduce heat and simmer for about 5 minutes. Garnish with chopped coriander leaves/cilantro, a squeeze of lime (optional) and serve hot with fluffy, hot puris.
  9. Enjoy!!
Notes
  1. Vary the spices according to taste.
  2. You can add grated ginger along with the spices for a different flavor.
  3. Addition of green peas gives this curry a sweet and interesting texture.
  4. Adjust the consistency of the gravy according to your taste.
  5. Aloo raswala goes well with any Indian flatbread like parathas, chapattis or even toasted bread.
beta
calories
1800
fat
46g
protein
42g
carbs
310g
more
Curry and Vanilla http://www.curryandvanilla.com/

How to make Puris and Aloo Raswala:

For Aloo Rasedar:

  • Cook potatoes in a pressure pan, in a microwave or in large pan with boiling water until soft.
  • Peel and crumble with your hands into rough pieces. Keep aside.
  • Heat oil in a pan; add mustard seeds and once it crackles, add cumin seeds; sauté for a few seconds.

  • Stir in green chillies, methi and curry leaves along with hing and stir fry for a few seconds.

  • Tip in the tomatoes and mix well.
  • Sprinkle turmeric powder and chilli powder and fry again for a few minutes or until the tomatoes are soft.

  • Sprinkle Kitchen King Masala powder/coriander powder/garam masala powder (or your favorite masala powder) and sauté again on medium heat until the tomatoes are fully cooked and the oil starts to separate.

  • Tip in the crumbled potatoes.

  • Add salt to taste and water to get desired consistency (not to thick and not too thin) and bring to a boil.
  • Reduce heat and simmer for about 5 minutes. Garnish with chopped coriander leaves/cilantro.

For Puris:

  • In a big bowl, mix whole wheat flour, salt and water and mix well to form a smooth, pliable but stiff dough.

  • Make small balls from the dough.
  • Dust the balls with flour and with the help of a rolling pin, make small round discs.

  • Heat plenty of oil in a deep saucepan.
  • Deep fry the rolled puri dough on medium high heat on both sides until golden brown and fried.

  • Drain on paper towel to remove excess oil. Continue making the rest of the puris.

  • Serve hot with piping hot Aloo Rasawala.

  • Enjoy!!

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4 comments

    • curryandvanilla says:

      Thanks so much 🙂 Puris and curry are one of the popular breakfast treats for Indians, especially on weekends! So appreciate you stopping by 🙂

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