Introduction

 

Chutney Wale Aloo Puri, a dish that takes me back to my childhood days filled with joy and laughter. Allow me to share a little anecdote about my first encounter with this delightful recipe. It was during a family gathering at my grandparents' house, where my grandmother surprised us with a batch of piping hot Aloo Puri served with tangy green chutney. As I took the first bite, the combination of soft, fluffy puris and the flavorful potato curry topped with zesty chutney was simply divine. Since then, Chutney Wale Aloo Puri has been a cherished favorite in my family, evoking memories of those blissful moments spent together.

 

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Chutney Wale Aloo Ki Sabzi:

 

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

 

 

Ingredients:

 

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 chilli (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

 

Instructions:

 

1. Prepare the Paste:

   • Blend green chili, coriander, ginger, and palak with a little water to form a smooth paste. Set aside.
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2. Cook the Sabzi Base:

   • Heat ghee in a pan. Add jeera, saunf, dry red chili, and hing. Once they sizzle, stir in besan, turmeric powder, red chili powder, coriander powder, jeera powder, salt, and enough water to create a smooth mixture. Add boiled potatoes, amchur powder, and chopped coriander. Mix gently and cook for a few minutes.
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3. Make the Tadka:

   • In a separate pan, heat ghee and sauté ginger and green chili juliennes for about a minute. Add this tadka to the sabzi.
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4. Prepare the Puri Stuffing:

   • Heat oil in a pan, add jeera, ginger, green chilies, hing, salt, red chili powder, coriander powder, and a bit of water. Cook until well mixed. Add green peas and cook until tender.
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5. Prepare and Fry the Puris:

   • Combine wheat flour, suji, salt, ajwain, oil, turmeric powder, red chili powder, and enough water to make a stiff dough. Let it rest for 15-20 minutes. Divide the dough into balls, roll out puris, and deep fry in hot oil until golden brown.
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About the Recipe

 

Chutney Wale Aloo Puri is a classic Indian dish consisting of deep-fried puris (unleavened bread) served with a spicy and tangy potato curry and accompanied by fresh green chutney. This dish is popular across India and is often enjoyed as a breakfast or brunch option, as well as during festive occasions and celebrations.

 

To prepare Chutney Wale Aloo Puri, the puris are made from a dough of whole wheat flour, rolled out into small discs, and deep-fried until golden and puffed. The potato curry, flavored with aromatic spices like cumin, coriander, and turmeric, is cooked until the potatoes are tender and infused with the rich flavors of the spices. The green chutney, made from fresh coriander leaves, mint, green chilies, and other ingredients, adds a burst of freshness and heat to the dish, elevating its taste to a whole new level.

 

 

Cooking Tips

 

1. Puri Preparation: Ensure the puris are rolled out evenly to ensure uniform cooking and puffing.

2. Potato Curry: Cook the potatoes until they are soft and tender but not mushy, to retain their texture and flavor.

 

 

Pairing Guide

 

• Beverage: Pair Chutney Wale Aloo Puri with a hot cup of masala chai or a refreshing glass of sweet lassi for a satisfying meal experience.

• Side Dish: Serve with a side of tangy tamarind chutney or spicy mango pickle to complement the flavors of the dish.

 

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Frequently Asked Questions about Chutney Wale Aloo Puri

 

1. What is Chutney Wale Aloo Puri?

   • Chutney Wale Aloo Puri is a classic Indian dish consisting of deep-fried puris served with a spicy potato curry and accompanied by fresh green chutney.

2. How do you make Chutney Wale Aloo Puri?

   • To make Chutney Wale Aloo Puri, prepare puris from whole wheat flour dough, cook a spicy potato curry, and prepare fresh green chutney. Serve the puris with the potato curry and chutney.

3. Can I make puris without deep-frying?

   • While deep-frying is traditional, you can also bake the puris in the oven for a healthier alternative.

4. What are the key ingredients for the potato curry?

   • The key ingredients for the potato curry include potatoes, onions, tomatoes, garlic, ginger, and a blend of spices like cumin, coriander, and turmeric.

5. Can I use store-bought chutney for Chutney Wale Aloo Puri?

   • Yes, you can use store-bought green chutney if you're short on time, but homemade chutney will enhance the flavor of the dish.

6. Is Chutney Wale Aloo Puri vegan-friendly?

   • Yes, Chutney Wale Aloo Puri is vegan-friendly as it does not contain any animal products.

7. Can I make the potato curry spicy?

   • Yes, you can adjust the spiciness of the potato curry by adding more green chilies or red chili powder according to your taste preference.

8. What is the best time to serve Chutney Wale Aloo Puri?

   • Chutney Wale Aloo Puri is traditionally served for breakfast or brunch, but it can also be enjoyed as a snack or light meal any time of the day.

9. Can I freeze leftover puris?

   • Yes, you can freeze leftover puris in an airtight container for up to a month. Reheat them in the oven before serving.

10. How can I make the puris puff up perfectly?

    • To ensure perfect puffing, make sure the oil is hot enough before frying the puris and gently press them with a slotted spoon while frying to encourage puffing.

 

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