Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
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.
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- 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
- 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.
- After 20 minutes, add the jeera, ajwain, red chilli flakes, chopped green chilli, salt, cilantro and the grated boiled potatoes. Mix well.
- 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.
- 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.
- Fry the puris in hot oil on medium-high heat one by one until they are crisp and golden on both sides.
- 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