Puri alu recipe
Created by The Tesco Recipes team
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
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
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Shop ingredientsEach serving contains
- Energy
- 3005kJ 717.0kcal
- Fat
- 33g
- Saturates
- 4g
- Salt
- 1.5g
- Sugars
- 5g
of the Reference intake
Carbohydrate 88.6gProtein 13.4gFibre 7.7g
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- 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.
- 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.
- 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.
- Divide the dough into 20 small balls and roll each portion into a 10cm (4in) circle.
- 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.
- See more Diwali recipes
