This Instant Pot Puri Aloo – Puri and Potato recipe will take you right back home to your mom’s cooking. Perfectly cooked, flavorful, and appetizing, this Instant Pot Puri Aloo – Puri and Potato are perfect for Sunday brunch.
Puri’s (unleavened deep-fried bread) have been sort of an enigma to me. I’ve never known the exact ratios of flour and water…and end up just winging it and hoping for it to be perfect…until now!
Puri or Poori is either made with whole wheat flour or a combination of whole wheat flour and all-purpose flour. I have made puri’s with the 2nd option. The puri’s turn out very flavorful and fluffy.
Ingredients for Instant Pot Puri Aloo – Puri and Potato
Puri: All-purpose flour, whole wheat flour, salt, oil, water, and caraway seeds (ajwain).
What ingredients do I need to make the potato?
Yukon gold potatoes, oil, cumin seeds, onions, curry leaves, ginger garlic paste, fenugreek seeds (methi seeds), Serrano peppers, ground coriander, ground cumin, ground turmeric, Kashmiri chili powder, tomato, salt, water, and fresh cilantro.
You obviously need an Instant Pot
Potatoes: I personally prefer to use Yukon gold potatoes because they are so silky and smooth. You can also use red potatoes. The key is that they need to be chopped to small cubes not more than 1.5-inch cubes each. If you chop them to large chunks they may not cook well and have a bite to them. I have used small to medium sized potatoes.
How do I make the potatoes in the instant pot?
Prep:
Rinse, peel, and cut the potato into 1.5-inch cubes.
Dice the onions, tomatoes, Serrano peppers, and cilantro finely. You can eliminate the Serrano peppers if you can’t tolerate heat. If you like less heat, then use only 1.
Cook:
Select sauté on the instant pot and adjust to normal. Add oil to the pot.
When the oil is hot add cumin seeds and fenugreek seeds.
When the cumin seeds splutter, add the diced onions, curry leaves, and ginger garlic paste. Stir occasionally to prevent burning.
When the onions turn golden in roughly 2 to 4 minutes, add the diced Serrano peppers (hari mirch).
Then add Kashmiri chili powder, ground turmeric, ground cumin, ground coriander, and 1/4 cup water. Give it a good stir.
Then add salt, and give it a good stir.
Add the chopped tomatoes and stir well. Let it saute for about 1 to 2 minutes to let the raw tomato odor out. Keep stirring gently.
Add potatoes, 1 and 1/4 cup water and give it a good stir. Select cancel.
Secure the lid on and select manual/high pressure for 5 minutes. When done quick release the pressure. Crush some potatoes with the back of the spoon to make it mushy and garnish with cilantro. These potatoes are meant to have some curry and are not dry. Transfer in a serving bowl.
How do I make puris?
Firstly, combine all-purpose flour, whole wheat flour, salt, and carom seeds. Then add water gradually. Lightly dust your hand with flour and knead with your hands until well combined. Gradually keep adding water until you run out of water. Keep kneading until the dough is smooth and easy to handle.
Then make balls from the dough and roll the dough with a rolling pin into small circular puri’s roughly with 6 to 7 inch diameter. If you are having trouble rolling them use rub some oil on them and roll them out. I typically keep 2 tablespoons oil in a bowl, and gently put some oil on the ball with my fingers, and use some to roll out the puri’s. Roll out all the dough to make puri’s.
When ready to fry the puri’s, add 2 cups of oil in a wok. Heat the oil on high-heat. Test the oil by adding a little piece of dough. It should rise up right away. If it does that then your oil is ready.
Gradually fry the puri’s in the oil. They should puff up and turn brown. Remove the puri’s from the oil and remove the excess oil by dabbing a paper towel on them. I was able to make roughly 20 puri’s with this dough.
Serve hot and enjoy with the potatoes.
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Try some of our other recipes.
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Instant Pot Indian Paneer and Peas/ Instant Pot Matar Paneer Restaurant Style
Instant Pot Puri Aloo (Potato)
Equipment
- Instant Pot
- Rolling Pin
Ingredients
For the Potatoes
- 4 tbsp oil of choice
- 1/2 tsp cumin seeds (jeera)
- 1/4 tsp fenugreek seeds (methi seeds)
- 1 onion medium (1 to 1/4 cup chopped finely)
- 15 curry leaves
- 1 tbsp ginger garlic paste (freshly minced or packaged)
- 3 Serrano peppers, small (hari mirch, finely chopped) (optional)
- 1 tsp kashmiri chili powder
- 1/2 tsp ground turmeric (haldi)
- 1 and 1/4 tsp ground cumin (jeera powder)
- 1 tbsp ground coriander (dhaniya powder)
- 1 and 1/2 tsp salt
- 1 tomato finely chopped (1 cup chopped)
- 8 yukon gold potatoes, small to medium, 2 pounds (5 cups cubed to no larger than 1.5 inch cubes)
- 1 and 1/2 cup water (divided)
- 1/4 cup cilantro, finely chopped
Puri's
- 1 cup all-purpose flour (maida)
- 2 cups whole wheat flour (atta)
- 1/2 tsp salt
- 1/2 tsp carom seeds (ajwain)
- 1 and 1/2 cups water
- 2 cups oil of choice (for frying the puri's)
- 2 tbsp oil of choice (optional for rolling the puri's)
Instructions
For the potatoes
- Select sauté on the instant pot and adjust to normal. Add oil to the pot.
- When the oil is hot add cumin seeds and fenugreek seeds.
- When the cumin seeds splutter, add the diced onions, curry leaves, and ginger garlic paste. Stir occasionally to prevent the onions from burning.
- When the onions turn golden in roughly 2 to 4 minutes, add the diced Serrano peppers.
- Then add Kashmiri chili ground turmeric, ground cumin, ground coriander and 1/4 cup water. Give it a good stir.
- Add salt, and give it a good stir.
- Add the chopped tomatoes and stir well. Let it saute for about 1 to 2 minutes to let the raw tomato odor out. Keep stirring gently.
- Add potatoes, 1 and 1/4 cup water and give it a good stir. Select cancel.
- Put the lid on and select manual/high pressure for 5 minutes. When done quick release the pressure. Crush some potatoes with the back of the spoon to make it mushy and garnish with cilantro. These potatoes are meant to have some curry and are not dry. Transfer in a serving bowl.
For the Puri's
- Combine the all-purpose flour, whole wheat flour, salt and carom seeds. Add water gradually. Lightly dust your hand with flour and knead with your hands until well combined. Gradually keep adding water until you run out of water. Keep kneading until the dough is smooth and easy to handle.
- Then make balls from the dough and roll the dough with a rolling pin into small circular puri's roughly with 6 to 7 inch diameter. If you are having trouble rolling them use gently put some oil on the ball with your fingers and roll them out. I typically keep 2 tablespoons oil in a bowl and use some to roll out the puri's. Roll out all the dough to make puri's.
- When ready to fry the puris, add 2 cups of oil in a wok. Heat the oil on high-heat. Test the oil by adding a little piece of dough. It should rise up right away. If it does that then your oil is ready.
- Gradually cook the puris in the oil. They should puff up and turn brown.
Notes
- If you cannot tolerate heat, I would recommend eliminating the Serrano peppers.
- On a scale of 1 to 5, I would place this recipe at 3.5 in terms of heat. You can reduce or eliminate the Serrano peppers accordingly.
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