How To Make Delicious Aloo Puri Without Deep Frying

Imagine waking up on a chilly winter morning to the aroma of freshly made aloo puri, a beloved Indian breakfast that combines the comfort of soft bread with a flavorful potato filling. Traditionally, puris are deep-fried, making them delicious but heavy on the stomach and calories.

Luckily, there’s a healthier alternative that delivers the same taste without excess oil. By using a minimal-oil flat griddle instead of deep frying, you can enjoy puris that are crispy on the outside, soft on the inside, and much easier to digest.

Preparing the Perfect Potato-Infused Dough

The secret to exceptional aloo puri lies in well-seasoned dough that is both flavorful and easy to work with.

1. Boil and Mash the Potatoes: Take two to three medium-sized potatoes and boil them until soft. Mash thoroughly to remove lumps.
2. Season the Potatoes: Add regular salt, a pinch of black salt for tanginess, freshly ground black pepper, and chopped fresh coriander leaves.
3. Prepare the Dough: In a separate bowl, take two cups of whole wheat flour and add a little salt. Gradually mix in the seasoned mashed potatoes, kneading until the dough is smooth and pliable not too sticky or dry.

Using potato in the dough not only adds flavour but also creates a soft texture that melts in your mouth.

Shaping and Cooking Your Healthy Puris

Once the dough is ready:

1. Divide it into small, equal-sized portions and roll into balls.
2. Flatten each ball gently using a rolling pin, making sure the puri is thick enough to puff slightly during cooking.
3. Heat a flat griddle or tawa over medium heat and lightly brush with cooking oil or ghee.
4. Place the puri on the hot surface and cook gently on both sides, applying just enough oil for a light coating.

Patience is key: Moderate heat allows each puri to cook through evenly, developing a golden-brown colour and a slight crisp without deep frying.

Serving Suggestions for Maximum Enjoyment

These healthier aloo puris taste fantastic with traditional accompaniments. Serve hot alongside cooling yoghurt, tangy pickle, or fresh tomato chutney. The combination of warm puris and cold yoghurt creates a delightful contrast, especially on winter mornings.

This cooking method significantly reduces oil consumption, making breakfast lighter and easier to digest. It’s suitable for people of all ages, from young children to elderly family members who may find deep-fried foods heavy.

Enjoy this healthy aloo puri recipe as a guilt-free, comforting breakfast that keeps everyone happy and satisfied.