What if I told you this Instant Rasewale Aloo Puri takes fifteen minutes to make? Rasewale Aloo Puri, spicy potatoes in a tomato gravy and puffed puri. This combination is a popular brunch recipe in North Indian homes.
What is Instant Rasewale Aloo Puri?
Aloo Puri is a North Indian breakfast dish where a spicy potato gravy dish is served with piping hot deep-fried puffed up Indian bread ‘Puri’. This hearty meal is usually served as a weekend brunch or festival meal. My little one absolutely loves Aloo Puri and always relishes it when I make it. This version is an instant one that takes minutes to make.
What is Puri?
A basic Puri (or poori) is a deep fried Indian bread made with atta, whole wheat flour. Puris are usually served as a side dish and there are many versions depending upon the addition of ingredients. The process starts by making the dough, rolling our the puris and then frying them. In this recipe I have shared an instant version that can be made with flour tortillas. You can use cooked or uncooked tortillas, both fry up great. Size wise, the street taco tortilla’s work great as they are the same size as traditional puris.
What is Rasewale Aloo
Rasewale Aloo is a spicy and tangy potato gravy dish made with potatoes, spices, and tomato. Paired with some hot puris you get a cozy and satisfying meal.
How to make Instant Rasewale Aloo Puri
Start by heating oil in a pressure cooker, electric or stove top. Add hing, jeera, kalonji, ginger, and green chilies. Sauté and add crushed tomatoes, masalas, and salt. Sauté for another minute before adding your chopped potatoes and water. Set your pressure cook and while that cooks make your instant puris by heating oil in a heavy bottom pan. Once it’s hot slowly drop in your flour tortillas and fry them as you would a regular puri. Strain the excess oil and rest them on a paper towel lined plate. Once your aloo are done cooking, mash a few with the back of your spoon, add your kasoori methi and lots of fresh dhaniya and enjoy!
- 2 cup potato, peeled; cut into ½ inch cubes
- 1 cup crushed tomatoes; fresh or canned
- 2 tablespoon oil
- 3 tablespoon freshly grated ginger
- 1-2 green chili; finely chopped
- ¼ teaspoon hing / asafetida
- ½ teaspoon kalonji / black cumin seeds
- 1 teaspoon lal mirch / red chili powder
- ½ teaspoon tandoori masala
- ¾ teaspoon jeera powder / cumin powder
- ½ teaspoon dhaniya powder / coriander powder
- ½ teaspoon haldi / turmeric powder
- 3 cup water
- ½ teaspoon garam masala
- 1 tablespoon kasoori methi / dried fenugreek
- 2 teaspoon salt; adjust to taste
- fresh cilantro for garnish
- oil for frying
- flour tortillas
- To an Instant pot or pressure cooker, warm oil and sauté the ginger, green chilies, and hing.
- Add in the crushed tomatoes, kalonji, lal mirch, jeera powder, tandoori masala, dhaniya powder, and haldi. Mix and sauté for 2 minutes.
- Add in the potatoes, water, and salt, mix and pressure cook for two whistles or 9 minutes in the Instant Pot with natural release.
- Once the pressure has released, take off the lid, mash some of the potatoes with the back of a spoon to create a thicker gravy, taste for salt and adjust if needed.
- Garnish with crushed kasoori methi, garam masala, and fresh cilantro.
- Serve with hot puris and enjoy.
- Heat oil in a wok or kadai. Slide a tortilla in the hot oil.
- Fry it with very gentle pressing using the back of the slotted spatula or spider spoon and it will puff up right away. As it is puffs up, flip it.
- Fry the other side until lightly golden.
- Remove it and place on the paper towel lined plate and repeat the same for rest.
Enjoy,
