Bihari-style Aloo Puri is a delightful pairing of spiced potato curry and crispy puffed bread. The curry, rich with flavors, is made by simmering chunky boiled potatoes in a mustard oil-based gravy infused with cumin, red chili, and garam masala. The puris are prepared with a soft wheat flour dough, rolled thin, and fried until puffed and golden. The dish is hearty, comforting, and perfect for breakfast or festive occasions. Serve it hot with yogurt, pickle, or salad for a complete and delicious meal.
Ingredients
For the Aloo Curry (Potato Curry):
- 4 medium-sized potatoes (boiled and peeled)
- 2 tablespoons mustard oil (or any cooking oil)
- 1 teaspoon cumin seeds
- 1 dried red chili
- 1 bay leaf
- 2 medium onions (finely chopped)
- 2 medium tomatoes (pureed)
- 1 tablespoon ginger-garlic paste
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala powder
- ½ teaspoon mustard seeds powder (optional, for authenticity)
- Salt to taste
- 2 cups water
- Fresh coriander leaves for garnish
For the Puri (Fried Bread):
- 2 cups wheat flour
- 2 tablespoons semolina (optional, for crispy texture)
- ½ teaspoon salt
- Water (to knead the dough)
- Oil (for frying)
Step 1: Prepare the Dough for Puri
- In a mixing bowl, combine wheat flour, semolina (if using), and salt.
- Gradually add water and knead into a soft yet firm dough. Cover with a damp cloth and let it rest for 20 minutes.
Step 2: Prepare the Potato Curry
- Heat mustard oil in a pan until it reaches its smoking point, then lower the heat. Add cumin seeds, dried red chili, and bay leaf. Sauté for a few seconds.
- Add chopped onions and cook until golden brown. Stir in the ginger-garlic paste and cook for 1-2 minutes until fragrant.
- Add the tomato puree, turmeric powder, red chili powder, and coriander powder. Cook until the oil starts to separate from the masala.
- Break the boiled potatoes into rough chunks and add them to the pan. Mix well with the masala.
- Pour in 2 cups of water, adjust salt, and bring the curry to a simmer.
- Add mustard seeds powder (if using) and garam masala. Let the curry cook for 5-7 minutes until slightly thickened. Garnish with fresh coriander leaves.
Step 3: Roll the Puri
- Divide the dough into small balls. Roll each ball into a thin, circular disc about 3-4 inches in diameter.
- Ensure the puris are evenly rolled to puff up properly during frying.
Step 4: Fry the Puri
- Heat oil in a deep frying pan or wok. To test the oil, drop a small piece of dough into it; if it sizzles and rises quickly, the oil is ready.
- Carefully slide one puri into the hot oil. Press gently with a slotted spoon to help it puff up. Fry until golden brown on both sides.
- Remove the puri and place it on a paper towel to drain excess oil. Repeat with the remaining dough.
Step 5: Serve and Enjoy
Serve the hot puris with the flavorful Bihari-style aloo curry. You can also pair this dish with pickle, yogurt, or salad for a wholesome meal.
Tips for Perfect Aloo Puri:
- Use mustard oil for the authentic Bihari flavor in the curry.
- Let the dough rest to ensure soft and puffed puris.
- Adjust the consistency of the curry to your preference by adding more or less water.
- Always serve puris fresh and hot for the best taste and texture.
Enjoy your Bihari-style Aloo Puri, a delightful and satisfying meal with the perfect blend of spices and textures.
