Aloo Puri Recipe
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Dassana's Veg Recipes · by Dassana Amit★ 4.9 (26)

Aloo Puri Recipe

NUTRITION · PER SERVING75M COOK
CAL 35%·PRO 31%
CARBS 82G47% OF CAL
13G FIBER0G ADDED4G INTRINSIC65G OTHER4G TOTAL SUGAR
FAT 36G47% OF CAL
3G SAT34G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A spiced potato curry from Punjab served with puffy fried bread. Tangy and mildly spiced with ginger, garlic, and warm spices. A traditional breakfast or lunch main that pairs perfectly with the crispy puri.

mainindiandairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 tablespoons oil
  • 1 teaspoon carom seeds ((ajwain))
  • ⅓ cup chopped onions (or 50 grams or 1 medium-sized onion, chopped)
  • 2 teaspoons finely chopped ginger (or 1 inch ginger, finely chopped)
  • 1 teaspoon finely chopped garlic (or 3 to 4 small to medium garlic cloves, finely chopped (optional))
  • 1 or 2 green chillies (- chopped or sliced (optional))
  • 1 cup chopped tomatoes ((heaped) or 200 grams or 2 medium to large tomatoes)
  • 2 cups diced potatoes ((heaped) or 350 grams or 5 medium-sized potatoes, peeled and diced)
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chilli powder (or cayenne pepper)
  • ½ teaspoon garam masala
  • 1 pinch asafoetida ((hing))
  • ½ to 1 teaspoon dry mango powder ((amchur))
  • 2 cups water
  • 1 to 2 tablespoons coriander leaves (- for garnish)
  • 2.5 to 3 cups whole wheat flour
  • 1 teaspoon oil
  • water (- to knead the flour, add as required)
  • oil (- for deep frying, as required)
PREP
25M
SODIUM
55MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.