Aloo Puri and Bhaji is a popular Indian dish that is mostly consumed as breakfast in North India. It is rich in Spices so we recommend you for a good digestion. However, it is very hard to digest for those who don't have a good appetite. Moreover, we also suggest that you eat this in winters because it is a bit hot for our stomach. Now, let us check the recipe.

Aloo Puris

INGREDIENTS for Aloo Puris

For Dough

  • 2 cups Coarse Wheat Flour/Dardara Peesa Gehu Atta

  • 1 Teaspoon Salt/Namak

  • Water to make the dough

For Stuffing

  • 4 Boiled Potatoes/Uble Aloo (Large Size)

  • 1 Teaspoon Coriander Powder/Dhanya Powder

  • 1½ Teaspoon Mango Powder/Khatai

  • 1¼ Teaspoon Salt/Namak

  • ½ Teaspoon Mixed Spices/Garam Masala

  • 1¼ Red chilli Powder/Laal Mirch Powder

Preparing the Dough

  • Aloo Puris are basically the stuffed puris. So the first step to make aloo puris is to make a dough. So take flour in a dish and add salt to it.


  • This dough should be very soft dough so when you make a dough, use good quantity of water.

Preparing the Stuffing

  • To prepare the stuffing, firstly mash all your potatoes very nicely.

  • Add Salt, Mango Powder, Coriander Powder, Red Chilli Powder and Mixed Spices.


  • Mix all these ingredients properly.


Making the Puris

  • Heat oil in a vessel but not very high.

  • Take a small portion from the dough and flatten it using a Rolling Pin. Make sure you don't apply too much pressure. You have to keep this very thick as shown in the picture below.


  • Now put the potato stuffing you made in the centre of the flattened dough portion and cover it nicely using the sides.



  • Again flatten it using the Rolling pin with very light pressure.

  • Once the oil is hot, lower the flame and start frying the puris.


  • As soon as you see your puris floating at the top, turn the gas to medium from low.


    Your Puris are ready… These puris can be eaten alone or with tea. But most of the North Indians eat them with Bhaji. So check out the recipe of Aloo ki Bhaji/Sabzi eaten with these Pooris below.

Tips to make Puris

  • Most important tip to make Puris is to knead the dough for about 5 mins once the dough is prepared. This makes the dough shiny.

  • Before you start frying the puris, take 1/4th Teaspoon of oil and knead the dough once again.

  • Make sure you make the dough at least 15 minutes before you fry them

  • The key ingredient of these puris is the Mango Powder.

  • While making the stuffing, please make a note that there should not be any lumps or pieces of potatoes. All the potatoes should be finely mashed or else your puris will break during the process of frying.

Aloo Bhaji/Sabzi


  • 3 Boiled Potatoes/Uble Aloo (Large Size)

  • 1 Tablespoon Oil/Tel

  • ½ Teaspoon Jeera/Cumin Seeds

  • 1 Pinch Hing/Asafoetida

  • ¼ Teaspoon Turmeric Powder/Haldi

  • 1½ Teaspoon Red Chilli Powder/ Laal Mirch Powder

  • 2 Teaspoon Coriander Powder/Dhanya Powder

  • 1 Teaspoon Salt/Namak

  • 8 Cloves

  • 8 Black Pepper

  • 3 cups Water/Paani


  • Peel and mash the Potatoes into small pieces.


  • Take a vessel and heat oil in it.

  • Add Cumin seeds and Asafoetida.

  • Then add Turmeric Powder, Red Chilli Powder, Coriander Powder and Potatoes.

  • Add Water to this.


  • Now add salt and mix well.

  • Then take Cloves and Black Pepper in a Mortar and Pestle and crush them coarsely and add it to our vessel on the gas.


  • Let this cook at high flame till you get a boil.

  • After this, cook it on medium flame for about 10 minutes and keep stirring in every 2 minutes.



  • We recommend you to use an Iron vessel to cook this Bhaji because this gives a unique colour and flavour to the dish.

  • The key ingredients of this Bhaji are Cloves and Black Pepper.

  • You can boil the Bhaji according to the thickness you want in the dish.

If you like our recipe, like and share.

Also check out our other recipes -> Sabudana Khichdi