Puri with Aloo Raswala or Potato Curry

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:

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

Prep Time: 15 minutes

Cook Time: 15 minutes

Serving Size: 4

Aloo raswala; a quick and easy no onion-no garlic dish prepared using potatoes, tomatoes and some aromatic Indian spices. It is the perfect gravy to dunk any Indian flat bread in like puris, chapattis, naan or even bread.

Ingredients

FOR THE PURIS:
• 2 cups whole wheat flour
• ½ teaspoon salt
• Water to bind the dough
• Oil to deep fry
FOR THE ALOO RASEDAR/POTATO CURRY:
• 2 to 3 potatoes, boiled, peeled and crumbled
• 1 tomato, chopped
• 2 green chillies, chopped
• Few curry leaves
• ½ teaspoon jeera/cumin seeds
• ½ teaspoon mustard seeds
• 4 to 5 methi/fenugreek seeds
• ¼ teaspoon hing/asafetida
• ¼ tsp turmeric powder
• 1 teaspoon Kitchen King Masala/coriander powder/garam masala powder
• Salt to taste
• 2 tablespoons oil
• Coriander leaves for garnishing
• Lemon wedges

Instructions

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/POTATO CURRY:
7. Cook potatoes in a pressure pan, in a microwave or in large pan with boiling water until soft.
8. Peel and crumble with your hands into rough pieces. Keep aside.
9. Heat oil in a pan; add mustard seeds and once it crackles, add methi seeds and cumin seeds; sauté for a few seconds.
10. Stir in green chillies and curry leaves along with hing and stir fry for a few seconds. Tip in the tomatoes and mix well.
11. Sprinkle turmeric powder and chilli powder and fry again for a few minutes or until the tomatoes are soft.
12. 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.
13. 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.
14. Reduce heat and simmer for about 5 minutes. Garnish with chopped coriander leaves/cilantro.
15. Serve hot puris with spicy and delicious aloo rasedar!
16. Enjoy!!

Notes

Vary the spices according to taste.

You can add grated ginger along with the spices for a different flavor.

Addition of green peas gives this curry a sweet and interesting texture.

Adjust the consistency of the gravy according to your taste.

Aloo raswala goes well with any Indian flatbread like parathas, chapattis or even toasted bread.

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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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