Chutney Wale Aloo Puri Recipe

Chutney Wale Aloo Puri Recipe

50 Mins
5-6 People
10 Mins

Mathura's Special Chutney Wale Aloo Puri Recipe


Introduction to Puri and Aloo:

Puri and Aloo, a classic Indian dish, comprises fluffy, deep-fried bread paired with a spiced potato curry. This beloved breakfast or brunch option is cherished for its savory flavors and comforting appeal across India.


Cooking Puri:

Puri is made by kneading wheat flour into a soft dough, which is then rolled into small discs and deep-fried until it puffs up, creating a light and airy bread.


Preparing Aloo Curry:

The Aloo curry is a blend of potatoes cooked in aromatic spices like cumin, coriander, turmeric, and sometimes chili powder. It’s simmered in a tomato-based gravy until the flavors meld together to create a rich and flavorful accompaniment to the puris.


Pairing Puri with Aloo Curry:

Puri and Aloo complement each other excellently—the crispy texture of puri with the soft, flavorful potato curry creates a delightful balance of textures and tastes.


Tricks to Perfect Puri and Aloo:

  1. Puri Making Tips: Ensure the oil is hot enough before frying puris to achieve the desired puffiness.
  2. Aloo Curry: Balance spices according to personal taste, and let the curry simmer to infuse flavors.


Nutritional Information:

Puri and Aloo provide carbohydrates from the wheat flour in puris and a mix of carbohydrates, vitamins, and minerals from the potatoes and spices in the curry.


Chutney Wale Aloo Ki Sabzi

  • Portions serving: 5-6 pax
  • Preparation time: 10 min
  • Cooking time: 50 min
  • Calories: 346 cal per portion



For Paste:

  • Green chilli: 2 pcs
  • Coriander: a handful
  • Ginger: 1 inch
  • Palak: 1 cup
  • Water: as required

For Sabzi:

  • Ghee: 1 tbsp
  • Jeera: 1 tsp
  • Saunf: ½ tsp
  • Dry red chilli: 1 pc
  • Hing: ½ tsp
  • Besan: 2 tbsp
  • Turmeric powder: 1 tsp
  • Red chilli powder: 1 tsp
  • Coriander powder: 1 tsp
  • Jeera powder: 1 tsp
  • Salt: 2 tsp
  • Water: as required
  • Boiled potato: 3-4 pcs
  • Amchur powder: 1 tsp
  • Coriander (chopped): 1 tbsp

For Tadka:

  • Ghee: 1 tbsp
  • Ginger juliennes: 1 tbsp
  • Green chilli juliennes: 1 tbsp

For Puri Stuffing:

  • Oil: 1 tbsp
  • Jeera: ½ tsp
  • Ginger (chopped): 1 tsp
  • Green chopped: 1 tsp
  • Hing: ½ tsp
  • Salt: ½ tsp
  • Red chilli powder: ½ tsp
  • Coriander powder: 1 tsp
  • Water: as required
  • Green peas: 1 cup

For Puri Dough:

  • Wheat flour: 2 cups
  • Suji: ½ cup
  • Salt: 1 tsp
  • Ajwain: 1 tsp
  • Oil: 2 tbsp
  • Turmeric powder: ½ tsp
  • Red chilli powder: ½ tsp
  • Water: as required
  • Oil for deep frying



For Paste:

  1. Blend green chilli, coriander, ginger, and palak together, adding water as required to form a smooth paste. Set aside.

For Sabzi:

  1. Heat ghee in a pan, add jeera, saunf, dry red chilli, and hing. Let them sizzle.
  2. Add besan, turmeric powder, red chilli powder, coriander powder, jeera powder, salt, and water. Mix well to form a smooth paste.
  3. Add boiled potato, amchur powder, and chopped coriander. Mix gently.

For Tadka:

  1. In another pan, heat ghee, add ginger juliennes and green chilli juliennes. Saute for a minute.

For Puri Stuffing:

  1. Heat oil in a pan, add jeera, ginger, green chilies, hing, salt, red chilli powder, coriander powder, and water. Mix well.
  2. Add green peas and cook until peas are tender.

For Puri Dough:

  1. Combine wheat flour, suji, salt, ajwain, oil, turmeric powder, red chilli powder, and water. Knead into a stiff dough. Let it rest for 15-20 minutes.
  2. Divide the dough into small balls, roll out puris, and deep fry until golden brown.

Serve the Chutney Wale Aloo Ki Sabzi with the hot and crispy puris for a delightful meal!


Experience the wonderful harmony of flavors and textures with Puri and Aloo. This dish is not just a breakfast but an expression of culinary tradition, cherished for its simplicity yet immense flavor.


FAQs (Frequently Asked Questions)

  1. Is Puri and Aloo a traditional Indian breakfast? Yes, it's a popular and traditional breakfast item in various parts of India.

  2. What spices are typically used in Aloo Curry? Cumin, coriander, turmeric, chili powder, and garam masala are commonly used.

  3. Are there variations to the Aloo Curry recipe? Yes, recipes can vary regionally or according to personal preferences, sometimes including onions, garlic, or different spice blends.

  4. How can I make puris puff up well? Ensure the oil is sufficiently hot and evenly rolled puris without any tears help them puff up.

  5. Is Puri and Aloo a heavy meal? While it’s filling, the portion size can be adjusted to suit individual dietary needs.

  6. Can I make a healthier version of Puri and Aloo? Opt for whole wheat flour for puris and use less oil for frying to make a healthier version.

  7. Is Puri and Aloo suitable for vegetarians? Yes, it’s a vegetarian dish, making it suitable for vegetarian diets.

  8. Can I serve something alongside Puri and Aloo? Yes, it can be served with yogurt, pickles, or a side salad for added variety.

  9. Are there gluten-free alternatives for puris? Some recipes use gluten-free flour blends or alternative flours to make gluten-free puris.

  10. How long does it take to prepare Puri and Aloo? Preparation time varies but usually takes around 45 minutes to an hour for both puris and the potato curry.