Aloo Poori – Potato Poori

December 23, 2017 Breakfast/DinnerKids BayPotato Recipes  2 comments

Aloo Poori is a delicious poori flavoured with potato and spices. The golden colour of this poori is really very attractive for kids. It is a good method to get the hidden benefits of the veggie for those totally fussy kids. Poori is always my favourite since childhood. Poori & tomato thokku is my most wanted combo. This would be my standard demand on my birthday’s! 🙂 I served this Aloo Poori too with the same thakkali thokku, though this can be had without a side dish as it is fully flavoured.

Here is the video…


Now to the recipe..


Aloo Poori My Magic Pan

[Preparation Time-10 mins : Cooking Time- 20 mins ]

Aloo Poori Ingredients:

  • Wheat flour – 2 cups
  • Boiled/Mashed potatoes – 1 cup
  • Salt – as needed
  • Chilli powder – 1 tsp
  • Coriander powder – 1 tsp
  • Garam Masala – 1/2 tsp
  • Coriander leaves – few (chopped)
  • Oil – to deep fry


Aloo Poori My Magic Pan



  • Boil/pressure cook 2 medium sized potatoes. Once cool, peel & mash it. Keep it ready. Take a wide bowl and add wheat flour, mashed potatoes, salt, chilli powder, coriander powder, garam masala & chopped coriander leaves. Mix well first. It will resemble crumbs. Then add water little by little and make a smooth/stiff dough.


  • Make equal sized balls and keep it ready. Heat a pan with oil enough to deep fry. Take a small ball and flatten it with the help of oil. Some people use flour to flatten it. I prefer oil. Slide the flattened Poori in the hot oil. Once it comes up, flip it and cook on the other side as well. Once it is golden brown on both the sides, take it off the oil and drain in paper towels.



Thats it! Aloo Poori is ready!

Serve hot with any side dish of your choice.


Aloo Poori My Magic Pan



  1. For this aloo poori, make sure u mix all the ingredients first and then add water to make a smooth/stiff dough. U might need little less water than the normal poori since there is moisture from potatoes.
  2. Get the dough ready just before frying, no need to rest the dough.
  3. If the dough is not stiff it will absorb more oil and might be difficult to flatten it.
  4. Roll the dough into medium thickness, only then it will puff perfectly. Also it should be uniformly thick, else it will puff in one area and not puff in other places.
  5. I have used oil to flatten the poori. I usually do not prefer dusting it with flour. It is upto u to choose whichever method is suitable.
  6. The oil should be hot enough for it to puff, else the poori’s will either be crisp/dark brown or absorb more oil.
  7. When u make a batch of puri’s, check if the oil temperature is right. U might have to increase or decrease the flame accordingly.
  8. U can add kasoori methi instead of coriander leaves.


Aloo Poori My Magic Pan

– By Sundari Nathan

2 comments to Aloo Poori – Potato Poori

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