Masala Aloo Poori/Puri (Fried Bread with Potato and Indian Spices)

Sunday and ‘Luchi’ is synonymous in our home, precisely in most of the Bengali homes. Last Sunday for a change I made some Masala Poori instead of normal ‘luchi’ or ‘poori’. Actually we were planning to have ‘Aloo Paratha’ but thought why not to make ‘poori’ instead of ‘Aloowale Paratha’ or ‘Aloo Paratha’. Since I made some ‘Ghugni’ with ‘Masala Aloo Poori’ the ‘poories’ even tasted better. This is very easy to make recipe and made with very easily available ingredients. I have used two types of sesame seeds since I have those at home, you can use any of those you have. Since the dough is little heavy because of the boiled potato the ‘poories’ will not puff so much like the normal ‘luchi/poori’. Try this recipe and let me know how it was …….

  • Servings: 4-serving
  • Difficulty: easy
  • Print


  • Cuisine: indian
  • Passive Time: 10 mins
  • Course: breads
  • Preparation Time: 10 mins
  • Cooking Time: 30 mins


1 (Medium-boiled and mashed) Potato
1 cup Wheat Flour
2 Tbsps Sattu or Roasted Gram Flour
1 pinch Hing or Asafoetida
½ tsp Roasted Cumin & Red Chilli Powder
¼ tsp Turmeric Powder
¼ tsp Ajwain or Carom Seeds
¼ tsp Cumin Seeds
¼ tsp Black Sesame Seeds
¼ tsp White Sesame Seeds
1 Tbsp Oil
¾ tsp Salt
2 tsps Chopped Coriander Leaves
Oil – For deep frying the poori


  1. In a large mixing bowl mix all the ingredients except oil and asafetida.
  2. Heat 1 Tbsp of oil in a kadai and temper it with asafetida.
  3. Now pour this tempered oil in the wheat flour mix. Mix very well to form a tight dough. Add water as required.
  4. Cover the dough with a wet cloth and keep aside for 10 minutes.
  5. Now divide the dough in small balls and roll with a little oil in the shape of a small circle or disk.
  6. Heat oil in kadai and deep fry the rolled pooris one by one. When they puff up remove from oil and serve with any potato curry or Ghughni.


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