Serving: 2 People

Ingredients- For Puri’s

  • 2 Cups of Wheat Flour
  • 2 Teaspoons of Oil 
  • ¼ Teaspoon of Turmeric Powder (Haldi)
  • ¼ Teaspoon of Crushed Carom Seeds (Ajwain) – (optional)
  • ½ Teaspoon of Salt
  • 1 Cup of Water or more if the dough is too tight.
  • Oil to Deep Fry

Ingredients For Aloo ki Sabji/Potato Curry

  • 4 Medium Potatoes (Aloo)/300 Grams Potatoes – Boiled and Chopped
  • 1 Large Tomato – About 1/2 Cup of Finely Chopped Tomatoes or Tomato Puree
  • 1 Teaspoon of Cumin
  • 1 Teaspoon of Mustard Seeds (Rai)
  • ⅛ Teaspoon of Asafetida (Hing)
  • 1-2 Green Chilis (Hari Mirch) – Finely Chopped 
  • ¼ Teaspoon of Turmeric Powder (Haldi)
  • ½ Teaspoon of Red Chilli Powder (Lal Mirch Powder)
  • 1 Teaspoon of Coriander Powder (Dhania Powder)
  • ½ Teaspoon of Garam Masala Powder
  • 1 to 1.5 cups of water or add as required 
  • 1 Tablespoon of Oil 
  • 1 Teaspoon of Salt or as Per Taste
  • Coriander Leaves to Garnish


For Puri’s

  1. Add wheat flour, oil, salt, and turmeric powder to a bowl. Mix well.
  2. Now add 1/2 cup of water and start kneading the dough. Now start by adding water in small portions, continue to knead, and make sure the dough is not too stiff. The consistency of the dough is very important in making good puffed-up puri. It should be tighter than the regular roti dough.
  3. Cover the dough with a moist cloth and keep the dough for 10 minutes.
  4. Now take a medium-sized ball (small lemon-sized balls.)
  5. Roll each ball into a 4-inch disc. Do not roll the puri too thick or thin. Thin puris will not puff
  6. Rolling them to correct thickness also matters.
  7. Now heat oil to high temp.
  8. Heat oil in a pan. Drop a small dough ball in the oil to check if the oil is hot enough. If it rises immediately, it means the oil is hot enough.
  9. Slip a poori in the hot oil. Using a frying ladle, press gently and fry until the puri puffs up. Once the Puri is puffed, flip it and cook until golden on both sides.
  10. Drain the poori on a plate lined with a kitchen towel
  11. Make all puris in the same manner.


  1. Break the boiled potatoes by hand into bite-size pieces and roughly mash them; this should make about 3 cups.
  2. Heat the oil in a saucepan over medium-high heat. The oil should be moderately hot. When you add the cumin seeds, they should crack right away. Add cumin seeds, Mustard Seeds, and asafetida. As the cumin seeds crack, add the green chillies, stir them briefly, and lower the heat.
  3. Add the other spices, red chilli powder, turmeric powder, coriander powder, garlic masala, salt and one tablespoon of water to it and mix well. After that, add the tomatoes until they are soft and mushy and stir fry until they start separating from the oil. This should take about 2 minutes.
  4. Add potatoes, mix them well with spices, and then add water. As the potatoes come to a boil, cover the pan, heat it between low and medium, and let it cook for about ten minutes.
  5. Mix the potatoes and mash some potatoes as you mix them; this will add thickness to the gravy. Adjust the water in the gravy to your curry according to your choice; if you like thick curry, don’t put water; if you like liquid curry, put a little water.
  6. Turn off the heat and add coriander leaf.

Recipe Notes-

Aloo Tamatar Sabji is ready. Serve this with Paratha, Puri, Plain Rice,