Aloo puri…a lovely breakfast that lifts up your spirits and spikes up your day! The versatile aloo can be whipped up in a million ways. Here, we present to you the quintessential aloo puri which makes for a typical breakfast up north and is a hot favourite in the states of Uttar Pradesh and Rajasthan.
As always, at the Chatore Diaries, we show you a quick way to chatpata happiness!
- 1/3 tsp. mustard or rai seeds
- 1/3 tsp. fennel seeds or saunf seeds
- 1/3 tsp. fenugreek or methi seeds
- 1/3 tsp. cumin seeds
- 1/3 tsp kalonji or Nigella/Onion seeds
- 3-4 dry red chillies
- 2 bay leaves
- A pinch of asafoetida (hing)
- 4-6 large boiled Potatoes
- 3 large tomatoes finely chopped
- 1 tsp. ginger and green chilli paste
- 2 tsp. red chilli powder
- 1tsp. turmeric powder
- I tsp. coriander powder
- 1/2 tsp aamchur powder
- A pinch of sugar
- Salt to taste
- 2tbsp oil
The Making of the Sabzi
- Heat the oil in a kadhai or a heavy bottomed pan.
- Once the oil is hot, pop in the dry red chillies and the bay leaves. Dont allow the chillies to burn.
- Quickly pop in all the whole seeds and allow them to splutter for a bit.
- Add the pinch of hing next.
- Add the ginger and chilli paste next.
- Now add your chopped tomatoes and the fresh coriander leaves. Sauté this mixture very well.
Now pop in the turmeric powder, the coriander powder, the red chilli powder, the aamchur powder and the sugar.
- Sauté this very well till the oil separates on the sides of the pan and the tomatoes become pasty.
- Pop in your boiled potatoes next.
Chatore TIP: A quick tip for the potatoes. Pressures cook the potatoes in water with a dash of salt. The salt doesn’t allow the potatoes to burst open (yes that is yet another traditional tip). Pressure cook the potatoes for just one whistle. Get them out and allow them to cool completely. Once they have cooled down, peel them and chop them into 4 quarters each. We need to cook them just right, or else when we cook them again with the masala, we don’t want to end up with potato mash.
- Add some water. The consistency is totally up to you, we like our sabzi a little thick. If you like thinner gravies, add some more water.
- Add some salt to taste.
- Now allow the potatoes to cook.
Cook the sabzi till you achieve the consistency you desire, also remember the oil once again needs to separate to the sides of pan.
- Garnish with some freshly chopped coriander.
Serve this with some hot puris, parathas or khasta kachoris. By the way you could also indulge with some jalebis and aate ka halwa on the side!