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Puri alu recipe

Puri alu recipe

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Celebrate Diwali with Chetna's puri alu - a delicious main to add to your table! Potatoes are cooked in plenty of spices and served with fried flatbreads. See method

  • Serves 4
  • Takes 35 mins
  • 717 calories / serving
  • Vegetarian

Ingredients

For the potato curry

  • 3 tbsp sunflower oil
  • 1 tsp black mustard seeds
  • pinch of asafoetida
  • 4 garlic cloves, finely chopped
  • 1in piece fresh ginger, finely chopped
  • 1 green chilli, finely chopped
  • 5 tomatoes, roughly chopped
  • 1 tsp salt
  • 1 tsp chilli powder
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 6 medium potatoes, boiled, peeled and roughly chopped
  • handful of fresh coriander, finely chopped

For the puri

  • 300g chapatti flour
  • 1 tsp cumin seeds, crushed in a mortar and pestle
  • ½ tsp salt
  • ½ tsp turmeric powder
  • 160ml water
  • sunflower oil for deep-frying

Each serving contains

  • Energy

    3005kj
    717kcal     36%

  • Fat

    33g 47%

  • Saturates

    4g 20%

  • Sugars

    5g 6%

  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 88.6g Protein 13.4g Fibre 7.7g

Method

  1. To make the potato curry, heat the oil in a pan and add the mustard seeds with the asafoetida. When they begin to pop, add the garlic, ginger and chilli and cook for 1 min. Stir in the tomatoes, then cover and cook for 10 mins until soft.
  2. Add all the spices and mix well and cook for another min before adding the chopped potatoes. Pour in 400ml water and leave to simmer for 10-15 mins, stirring occasionally, until the gravy thickens slightly. Finish with some fresh coriander on top.
  3. To make the puri dough, put the flour in a bowl with salt, turmeric and crushed cumin and slowly add just enough water to form a dough. It should be soft rather than wet and tight. Cover with clingfilm and leave to rest for 10 mins.
  4. Divide the dough into 20 small balls and roll each portion into a 10cm (4in) circle.
  5. Heat the oil in a deep-fryer or wide, heavy pan and fry the puris one at a time for 1 min on each side until golden brown. Serve with the potato curry.

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