Puri-Aloo or Puffed Wheat Bread & Potato Curry is a hot favorite for lazy Sunday morning breakfasts or when there are guests for breakfast.There cannot be a more heavy breakfast than sizzling hot puffed puris and potato curry. But then there is no harm in indulging yourself once in a way.
The combo of puri with chole or chickpeas is also popular but I just cannot have chickpeas and I have always been used to my mom’s simple potato curry recipe which makes it much lighter. As a kid, I would always love to have a puffed up puri so that I could punch it down! Puri is a universal favourite with kids, so go ahead and make it for them.Puri tastes great sooji (semolina) or wheat halwa.
It can be served even at lunch with other dishes. Boiled potatoes and tomato puree is used for making potato curry side dish. The potato curry is slightly spicy, tangy and yummy. If I made puri-aloo for breakfast, my husband used to fry the puris for the kids, after I rolled them out. He used to feel mighty thrilled about it. When he sat down to eat, I would fry them hot and off the wok for him and God forbid if any Puri was not fried well. He would rib me by saying, ‘why don’t you put some lipstick on the puri woman’ 🙂 ( he always wanted it red and crisp)
Recipe for Puri-Aloo or Puffed Wheat Bread & Potato Curry
For the potato curry
2 medium size potatoes, peeled and diced
2-3 tomatoes, pureed
1 or 2 green chilies, chopped or sliced (optional)
1 tsp turmeric powder
1 tsp red chili powder
Salt to taste
1 tsp cumin seeds
1 tbsp oil
2 cups water
Few coriander leaves for garnishing
For the puri (fried bread)
1 cup whole wheat flour
1 tablespoon semolina
1/4 teaspoon carom seeds (ajwain)
1/2 teaspoon salt
Approx. ½ cup water
Oil to fry
The method for Potato Curry:
First boil the potatoes. Peel and dice them into small pieces.
Heat the oil. Add the cumin seeds and the curry leaves, now add the green chili and pureed tomatoes. Once the tomatoes are cooked, add the diced potatoes. Add the turmeric powder, salt and red chili powder. Mix well and sauté for few minutes. Add a cup of water and let it simmer for ten minutes. If you want really thick gravy when you are cooking for more, then mash a potato and add to the curry as it will make it thick.
This curry is versatile.It can be eaten with steamed rice or even roti. So you know what you can do with leftover curry!
Once done, garnish with fresh coriander leaves and serve with hot puris.
Method for Puris
Take the wheat flour, semolina, carom seeds and a pinch of salt in a bowl. Make a well in the centre and knead the wheat flour into a hard dough. If the dough is soft the puri may not puff up
Make small balls of the dough. Roll into small discs. See that you roll them evenly. Puffed up puris are liked by everyone and the dough and rolling should be just right for that.
Heat the oil in a wok for frying the puris. Place a disc in hot oil and it will puff up instantly. If it doesn’t, then press it gently with the perforated spoon. Flip once puffed and fry till they are golden brown.
Serve hot puri off the fire with the potato gravy and some pickle!
Puri-Aloo or Puffed Wheat Bread & Potato Curry is a sure fire culinary experience. Do try it out..you will be wanting more.