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 begin, fine semolina is combined with mashed boiled potatoes, green chilies, ginger paste, carom seeds (ajwain), and a touch of salt. Hot water is gradually added to form a soft dough, which is then allowed to rest for 15–20 minutes. This resting period helps the semolina absorb the moisture, making the puris puff up nicely during frying.

After the dough has rested, small portions are rolled into thin discs and deep-fried in hot oil until golden and crisp. The result is a batch of perfectly puffed puris with a crispy texture on the outside and a soft, flavorful center.

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. Whether you’re serving them hot or packing them to enjoy later, Food Wrapping Paper by Ekvee ensures safe, mess-free handling and reheating.

These puris pair wonderfully with mint chutney, tamarind chutney, or simply a cup of hot masala chai. They’re easy to make, travel-friendly, and can be stored in an airtight container for a couple of days.

Wrap it fresh. Pack it safe. Serve it right — only with Ekvee Foodwrap.

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
  
• Oil for greasing hands as needed
  
• Dry flour for dusting 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. If the dough is too soft, add more atta as needed. 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. Enjoy!

Video

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