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Aloo Suji Puri Recipe

Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favorite recipes with his online readers.

Aloo Suji Puri

Aloo Suji Puri

Aloo suji puri is a potato-stuffed fried semolina flatbread. Accompanied by tomato, onion, mint riata and mango pickle, it makes for a hearty Indian dish that can be served for breakfast, brunch or any meal.

Try it and share your feedback.

Cook Time

Prep timeCook timeReady inYields

15 min

45 min

1 hour

10-12 puris

Ingredients

  • 1/2 cup fine suji (semolina), if your semolina is of the thicker variety give a few pulses in the grinder to grind it a bit finer
  • 1 cup hot water
  • 1 tsp jeera (cumin seeds)
  • 1 tsp ajwain (carom seeds)
  • 1 chopped green chilli
  • 1 tsp salt
  • 2 tbsp chopped hara dhania (cilantro)
  • 2 medium potatoes, boiled and grated
  • 1 cup atta (whole-wheat flour)
  • Oil for deep-frying puris, as needed
  • Oil for greasing hands, as needed
  • Dry flour for dusting, as needed

Instructions

  1. In a bowl, combine the hot water and suji. Stir to make it smooth and lump-free. Cover with a damp cloth and let it rest for 20 minutes.
  2. After 20 minutes, add the jeera, ajwain, red chilli flakes, chopped green chilli, salt, cilantro and the grated boiled potatoes. Mix well.
  3. Add the whole wheat flour little by little and mix in the dough until well incorporated. Knead the dough with oil greased hands until smooth. If the final dough is a bit soft, add a little more atta until a puri-like dough consistency is achieved. Cover the dough and let it rest for 10 minutes.
  4. Take a small portion of dough, dust with dry flour and roll it out into about 4-5 inch round poori. Roll out all the puris.
  5. Fry the puris in hot oil on medium-high heat one by one until they are crisp and golden on both sides.
  6. Serve the aloo suji puris with tomato, onion, mint raita and mango pickle for breakfast or any meal.

Aloo Suji Puri Recipe

© 2020 Rajan Singh Jolly

Comments

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on September 25, 2020:

Oh, really, Flourish! Thank you.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on September 25, 2020:

Sure, Louise. Thank you.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on September 25, 2020:

Thanks for the thumbs up to my recipe, Miebakagh.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on September 25, 2020:

Thanks, Pamela.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on September 25, 2020:

Thank you, Bill, and hope you too stay safe.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on September 25, 2020:

Yes, they do but a bit less than they normally do when potatoes are not used in the dough. Glad you find the recipe interesting, Peggy.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on September 25, 2020:

Yes, pickle adds to the taste of any dish, Linda. Thank you.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on September 25, 2020:

Thank you, Lakshmi.

Lakshmi from Chennai on September 22, 2020:

Wow, got a new recipe for dinner, Thank you Rajan Singh Jolly for your wonderful recipe.

Linda Crampton from British Columbia, Canada on September 21, 2020:

This does sound like a hearty dish. I like the thought of combining cumin and chili with potatoes. Mango pickle would be a tasty addition.

Peggy Woods from Houston, Texas on September 21, 2020:

These puris look like they puff up a bit when being fried. They do sound tasty. Thanks for another one of your recipes.

Bill Holland from Olympia, WA on September 21, 2020:

Some of those ingredients might be hard to find here in the States, but it sounds like a tasty dish. Thank you for sharing, Sir, and stay safe out there.

Pamela Oglesby from Sunny Florida on September 21, 2020:

I really like the ingredients of this dish. It made me hungry to read this recipe. Thanks for sharing it, Rajan.

Miebakagh Fiberesima from Port Harcourt, Rivers State, NIGERIA. on September 21, 2020:

Rajah, I read with interest. It must be delicious and nutritious! Thanks for sharing the best of India's continental dishes to the world.

Louise Powles from Norfolk, England on September 21, 2020:

Thankyou for another lovely recipe Rajan. I really should hire you to be my cook!

FlourishAnyway from USA on September 21, 2020:

They sound like little fried potato pies!