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Aloo Poori Recipe - Puri Sabji - Aloo Ki Rasewali Sabzi

Aloo Poori or Puri Sabji is a North Indian breakfast-lunch recipe. Sabji is a spicy potato dish which is served with puffed up, deep fried Indian bread poori.

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Aloo Poori Recipe - Puri Sabji - Aloo Ki Rasewali Sabzi

Prep Time = 20 minutes
Cook Time = 40 minutes
Total Time = 60 minutes
Category = Breakfast
Cuisine = Indian
Serves = 6
Nutrition Info = 305 calories calories
Serving Size = 1 serving


» For Poori:

» For Aloo Tamatar Ki Rasedwali Sabji:


» How To Make Poori Dough:

  1. Combine the whole wheat flour, semolina salt and add 2 tablespoons of oil and mix well.
  2. Knead into a stiff dough using enough water.
  3. Cover the dough with a damp cloth and let it rest for 30 minutes.

» How To Make Poori:

  1. After 30 minutes, divide the dough into 2 equal portions and roll out each portion into a thin log as shown in the recipe video on this page.
  2. Cut each log into ½-inch pieces.
  3. Roll each piece into small rounds of 5-inches diameter.
  4. Once pooris are rolled, set them aside.

» How To Deep Fry Poori:

  1. Heat enough oil in a pan for frying. Once hot, drop the rolled out poori/puri into the hot oil and lightly press it with a spatula so that it puffs up.
  2. Fry them till they turn golden brown in color from both sides.
  3. Transfer to a kitchen towel-lined plate. Pooris are ready.

» How To Make Aloo Tamatar Ki Rasedwali Sabji:

  1. Heat 3 tablespoon oil in a pan on medium heat.
  2. Add bay leaf, dried red chilies, cloves, cinnamon stick, cumin seeds, mustard seeds, and asafetida.
  3. Once the seeds start to splutter, add chopped garlic, chopped ginger, and chopped green chilies.
  4. Let them sauté for 2 mins or until they turn golden in color.
  5. Add chopped onions and let them sauté for 5 mins or until translucent.
  6. Now add coriander powder, red chili powder, turmeric powder, and salt.
  7. Stir well for a minute or you see oil releasing from the sides.
  8. Add chopped tomatoes and stir well to combine. Cook for 2 minutes.
  9. Add 1/4 cup of water and cook for 5 minutes, keep stirring occasionally.
  10. Add crumbled potatoes and stir well.
  11. Add 3/4 cup of water and mix well.
  12. Cover the pan with a lid and cook it covered for 10 minutes on medium-low heat.
  13. Uncover the pan, and add whisked yogurt and cook for 5 minutes. Add more water if needed.
  14. Add garam masala powder, chopped coriander leaves, and kasuri methi.
  15. Stir well and cook for 5 more minutes.
  16. Remove from heat and serve hot with pooris.


  1. To check if the oil is hot enough, add tiny dough pieces to the oil, if it rises up immediately then the oil is ready.

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