Aloo Suji Ki Khasta Poori Recipe | Crispy Indian Semolina Potato Puris

This delicious recipe yields irresistibly crispy and flavorful puris made with a unique blend of semolina (sooji), mashed potatoes, and aromatic spices. Perfect for tea-time, picnics, or even as a lunchbox filler, these puris are light, crunchy, and packed with taste.

To store them or pack them for later use, wrap the puris in Ekvee Foodwrap – a hygienic, Oil & grease-resistant and microwave-safe food wrapping solution that keeps them fresh and crisp without letting the oil seep through. Food Wrapping Paper by Ekvee ensures safe, mess-free handling and reheating.

Ingredients

• ½ cup fine suji (semolina)
• 1 cup hot water
• 1 teaspoon jeera (cumin seeds)
• 1 teaspoon ajwain (carom seeds)
• 1 chopped green chilli
• 1 teaspoon salt
• 2 tablespoons chopped hara dhania (cilantro)
• 2 medium potatoes boiled and grated
• 1 cup atta (whole-wheat flour)
• Oil for deep-frying puris as needed

Instructions

1. In a bowl, combine the hot water and suji. Stir to make it smooth and lump-free. Cover with a damp cloth and let it rest for 20 minutes.
2. After 20 minutes, add the jeera, ajwain, chopped green chilli, salt, cilantro, and grated boiled potatoes to the suji mixture. Mix well.
3. Gradually add the whole wheat flour and knead until a smooth dough is formed. Cover the dough and let it rest for 10 minutes.
4. Divide the dough into small portions. Dust with dry flour and roll each portion into 4- to 5-inch round puris.
5. Heat oil in a deep frying pan over medium-high heat. Fry the puris one by one until they are crisp and golden on both sides.
6. Remove the puris from the oil and place them on paper towels to drain excess oil.
7. Serve the hot aloo suji puris with tomato, onion, mint raita, and mango pickle for a delightful meal.