A quick and easy indulgent fare. Be it festive occasions or one of those breezy afternoons, aloo-puri is an all-time favourite food.


  • 500 gm potatoes-boiled and peeled
  • 1 Tbsp finely chopped ginger
  • 1/8 tsp asafoetida
  • 1 tsp fennel seeds (saunf)-roasted and coarsely pounded
  • 1 tsp fenugreek seeds-roasted and coarsely pounded
  • 2 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp chilli powder
  • Salt to taste
  • 1 tsp mango powder
  • 2 Tbsp clarified butter
  • 2 Tbsp chopped coriander leaves to garnish


  • 1.Break the potatoes by holding each in your palm and closing your fist.
  • 2.Set aside these unevenly broken potatoes.
  • 3.Heat the clarified butter, add the asafoetida, fennel seeds, fenugreek seeds and the potatoes soon after.
  • 4.Saute the potatoes well, making sure they all get coated with the clarified butter.
  • 5.Add the coriander powder, turmeric, chilli powder and salt and mix well.
  • 6.Add enough water to cover the potatoes, add the mango powder and bring to a boil.
  • 7.Simmer for 10-15 minutes. Serve hot, garnished with chopped coriander leaves.

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