Aloo Sabzi Puri: Recipe, Tips & more

Aloo Sabzi Puri is a very popular North Indian dish, served as breakfast or as brunch on weekends or on any special occasion.

Aloo sabzi is a simple spicy & tangy piping hot potato curry served with puri, it is prepared with potatoes, tomatoes, and some spices & herbs, and Puri is a deep-fried puffed Indian bread made with wheat flour, semolina, and a little salt.

This Aloo Sabji and Puri are very similar to the dish Puri Bhaji, where the puris in both the combinations are the same but the only difference in potato curry.

Aloo Sabji is an aromatic spicy & tangy semi-liquid potato curry, however, Bhaji is a dry potato curry. In North India, almost all hotels serve Aloo sabzi and Puri in Morning breakfast.

Usually, I make Aloo Sabji and Puri on a special occasion or sometimes on weekends.

There are so many variations of this recipe like Puri Bhaji, Bedmi puri Aloo ki sabzi, Palak puri (spinach leaves fried bread) and sabzi, Methi puri (fenugreek leaves fried bread) & sabzi, Puri masala (in South India), Puri sago (in South India), Namak ajwain (salt & carom seeds) puri and Hing wali (asafoetida) puri.

Among these Aloo Sabji and Puri is my personal favorite and my family also love this dish. I prefer to make it on weekends in brunch.

Here in this post I have shared Halwai (caterer) style Aloo Sabji without onion and garlic and flavored Puri (salt, carom seeds, and asafoetida, all in one puri).

This is a comfortable and satisfying meal, especially when you have no time to cook much and want to cook something special.

Aloo ki Sabji and Puri itself is a complete meal and doesn’t require any accompaniment only a little pickle is quite enough for this dish.

What is Aloo Sabzi Puri?

Aloo Sabji: Aloo sabzi is a semi-liquid nicely flavored, spicy & tangy potato-based curry.

It is made with boiled potatoes, tomato, green chilies, ginger, green coriander, and a few spices.

In some regions of India, like in Bihar, some soaked Bengal grams are cooked along with potatoes while in some places of South India Aloo Sabji is cooked with onions, some curry leaves, and very fewer spices.

In aloo sabzi 2-3 tablespoon sour curd can also be used at the time of frying spices (masala) instead of tomato, also you can skip dry mango powder (amchur powder), if you are adding curd.

Here in this post, I am going to share halwai (caterer) style Aloo Sabji. In this recipe, I have not used onion and garlic.

Usually, in this recipe, onion and garlic are not used. It is served with piping hot puffed puris. Apart from this, it also goes well with tandoori roti, paratha, or steamed plain rice.

Whenever I make Aloo sabzi, I save it for myself, as I love to eat it with roasted crispy flattened rice as a snack.

Puri: Puri is a deep-fried puffed Indian bread, made with whole wheat flour, semolina, and salt.

There are so many varieties of Puris like Masala puri, Bedmi puri, Palak (spinach fried bread) puri, Methi (fenugreek leaves fried bread) puri, Aloo masala (spiced potato) puri, Flavored puri, and many more.

Among these flavored puris is much loved by my family. Hot puffed puri pairs with spicy piping hot Aloo Sabji. Aloo Sabji and Puri are like matches made in heaven.

How to make aloo puri sabzi recipe

aloo sabzi puri


For Aloo Sabji:

  • Potato- 5-6 (boiled)
  • Tomato- 2 medium size (chopped)
  • Panchphoran- 1/2 teaspoon (panchphoran is a mix of five spices in equal quantity, like cumin seeds, fennel seeds, nigella seeds, fenugreek seeds and carom or mustard seeds)
  • Bay leaf- 1
  • Asafoetida- a pinch
  • Dry red chili- 1
  • Dry fenugreek leaves- 2 teaspoons
  • Green chili- 2 (finely chopped)
  • Ginger- 1 inch (grated)
  • Coriander leaves- 1-2 tablespoon (finely chopped)
  • Coriander powder- 1-1.5 teaspoon
  • Cumin powder- 1/2 teaspoon
  • Black pepper powder- 1/3 teaspoon
  • Red chili powder- 1/2 teaspoon
  • Kashmiri red chili- 1/2 teaspoon (optional)
  • Turmeric powder- 1/3 teaspoon
  • Dry mango powder- 1/2 teaspoon
  • Garam masala powder- 1/3 teaspoon
  • Mustard oil- 2-2.5 tablespoon
  • Salt- as per taspe
  • Water- 1 glass or as required

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For Puri:

  • Whole wheat flour- 2 cups
  • Semolina- 2 tablespoon (fine)
  • Carom seeds- 1/2 teaspoon
  • Nigella seeds- 1/2 teaspoon
  • Asafoetida- 1/3 teaspoon (you can increase or decrease the quantity of asafoetida depending on the quality or aroma of asafoetida you are using)
  • Salt- 1/2 teaspoon
  • Oil- 2 tablespoon (for dough)
  • Water- as required for kneading dough
  • Oil- for frying puri

Instructions for aloo sabzi puri recipe:

Aloo Sabji Preparation:

  • Heat a pan and add mustard oil, let it heat properly.
  • Add panchphoran, let it splutter.
  • Add asafoetida, bay leaf, dry red chili, and dry fenugreek leaves. stir well.
  • Add chopped green chilies and grated ginger, saute well.
  • Now add chopped tomatoes, saute well.
  • Add coriander powder, cumin powder, black pepper powder, turmeric powder.
  • Add red chili powder, kashmiri red chili powder, dry mango powder (you can adjust the quantity of dry mango powder according to your taste) and salt.
  • Mix all the ingredients very well and fry the masala on medium flame until the oil separates from pan.
  • You can add 2 tablespoon water, if you feel the masala and the tomatoes are sticking to the pan or burning while frying.
  • Now add boiled potatoes (Do not use grainy or powdery textured potatoes in this recipe, use sticky kind of potatoes, which are used in making potato chips).
  • , break it with your hand and add to the pan.
  • Mix all the ingredients very well.
  • Add 1 glass of water and mix well.
  • Add garam masala and mix well, I prefer to use homemade garam masala, as it tastes better than the market one, you can use whatever you have.
  • Cover the pan and cook it on medium flame for about 10 minutes or until flavors are absorbed.
  • After 10 minutes, remove the cover and check the Aloo Sabji. Here you can adjust the consistency of Aloo Sabji just make sure that Aloo Sabji is not be too thick or too watery. You can mash some potatoes to get the thick consistency of sabji.
  • Switch off the flame and add finely chopped green coriander, mix well.
  • Tasty Aloo Sabji is ready to serve. Serve it with hot puffed puri.

Puri Preparation:

Making dough:

  • In a large bowl, add whole wheat flour and semolina.
  • Add carom seeds, nigella seeds and asafoetida.
  • Add salt and oil, you can use melted ghee instead of oil. Mix everything well.
  • Slowly add water and knead it into a semi-stiff dough.
  • Apply few drops of oil on the dough.
  • Cover it and keep aside for 10 minutes.

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Rolling Puri:

  • After 10 minutes, remove cover and knead it a little.
  • `Take out a small lemon size portion from the dough
  • Roll it on your palm to give it a round shape, flatten it.
  • Now apply few drops of oil on it and roll it with the help of rolling pin.
  • Puri should not be too thick or too thin.

Frying Puri:

  • Heat a deep pan or kadahi and add enough oil, let the oil heat properly.
  • Drop rolled puri in hot oil.
  • Press it slightly to puff it up and splash oil on it to puff up fully.
  • Flip it and fry the puri from both the sides until golden brown color.
  • Drain the puri on tissue paper.
  • Hot and puffy puri is ready to serve.


  • Serve this piping hot Aloo Sabzi and Puri with some pickle and sliced cucumber & carrot.
  • Also you can serve raita (curd mixed with raw or cooked vegetables, like boondi raita, cucumber raita, mix veg raita) with this dish.
  • This Aloo sabji and Puri tastes amazing, when serves hot.
  • It is a complete and filling meal. It can be served in breakfast or in lunch.

Tips for making aloo sabzi puri recipe:

  • Dough should not be soft or loose like we use for making roti, it should be semi-stiff.
  • Do not use dry flour while rolling Puri, as the flour will burn and stick to the next batch of Puri while frying.
  • Do not roll too thin or too thick Puri, it should be of medium thickness.
  • Always fry puri in medium hot oil, do not fry Puri in too hot or less hot oil, as in too hot oil, Puri becomes dark brown and in less hot oil Puri absorbs oil.
  • Use sticky kind of potato for Aloo Sabji, do not use grainy or powdery textured potato.
  • I recommend you to use panchphoran masala in Aloo Sabji, but you can replace it with cumin seeds, if you don’t have or don’t like it.
  • If the Aloo Sabji is little watery then mash few potatoes slightly and mix well.
  • You can increase or decrease the quantity of dry mango powder according to the sourness of tomatoes you are using.
  • The quantity of green chili can be adjusted according to your taste.

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