How to make Aloo Wali Puri -

A delicious variation of puris – this has potatoes to add to the taste

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole Wheat flour, Boiled Potato

Cuisine : Indian

Course : Breads

For more recipes related to Aloo Wali Puri checkout Roomali Roti, Matar Ka Parantha, Sweet Roti, Thepla . You can also find more Breads recipes like Basic Pizza Bread Chutney Poori Vegetable Thepla Baked Bhature

Aloo Wali Puri

Aloo Wali Puri Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 26-30 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Aloo Wali Puri Recipe

  • Whole Wheat flour boiled and mashed 2 medium

  • Boiled Potato 2 cups

  • Salt to taste

  • Cumin powder 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Ghee 2 tablespoons

  • Onion grated 1 medium

  • Oil to deep fry


Step 1

Mix mashed potatoes, atta, cumin powder, red chilli powder, garam masala powder, ghee and grated onion. Add water, little by little and knead into a medium stiff dough. Knead well. Cover with a damp cloth and keep aside for fifteen minutes.

Step 2

Divide dough into sixteen equal sized portions. Cover with a damp cloth to prevent from drying. Heat sufficient oil in a kadai on medium heat. Roll out each portion into a puri and deep fry in hot oil.

Step 3

When lightly browned from one side, turn it and cook on the other side. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.