Aloo Suji ki Puri Recipe | How to make Aloo Suji Puri at Home | Aloo Sooji Poori Recipe – Step By Step with Images and Video.
If you’re craving a crispy, flavorful, and puffy poori that stays soft even after cooling down, you’re in for a treat! This Aloo Sooji Masala Poori is not your regular poori — it’s a delicious twist made with semolina (sooji), boiled potatoes, and a perfect blend of spices. No matter your cooking skills — whether you’re a beginner, bachelor, or trying poori for the first time — this foolproof recipe ensures each poori turns out fluffy, golden, and absolutely irresistible.
What makes this recipe extra special is the secret ingredient and the right ratio of semolina, water, and potatoes. With my tips and the addition of gram flour (besan), you’ll get a beautifully textured dough that’s easy to work with and delivers a crispy, khasta bite in every poori.
Perfect for lunchboxes, evening tea-time, or a rainy-day indulgence, these pooris are so good, you won’t even need a side dish. Just roll them up and enjoy — or serve them with pickles, chutney, or a light curry. Let’s dive into this foolproof and crowd-pleasing recipe!
Ingredients of Aloo Suji ki Puri Recipe
Aloo Suji ki Puri Recipe Video
Aloo Suji ki Puri Recipe | How to make Aloo Suji Puri at Home | Aloo Sooji Poori Recipe
Materials
- Semolina/ Rava/ Sooji – 1 cup
- Hot Water – 1 cup
- Boiled Potato – 2 pcs
- Red Chilli Powder – 1 tsp
- Salt as per Taste
- Turmeric – 1/4 tsp
- Cumin – 1/2 tsp
- Asafoetida – 2 pinch
- Coriander Powder – 1 tsp
- Cumin Powder – 1/2 tsp
- Carom Seeds – 1 tsp
- Red Chilli Flakes
- Chopped Green Chilli
- Chopped Coriander Leaves
- Gram Flour – 2 tbsp
- Wheat Flour – 1 cup
Instructions
- Soften the Sooji (Semolina): In a mixing bowl, add 1 cup of regular or fine semolina. Pour 1 cup of hot water over it, stir well, and cover. Let it rest for 5 minutes so the semolina can fully absorb the water and become soft and fluffy.
- Prepare the Potatoes: Take 2 medium-sized boiled and peeled potatoes. Grate them finely using the small holes of a grater to avoid lumps that can prevent the pooris from puffing up properly.
- Maintain Perfect Ratio: Ensure a 1:1:1 ratio of ingredients — 1 cup semolina, 1 cup hot water, and 1 cup of grated boiled potatoes. This ratio ensures the perfect dough texture.
- Mix Semolina and Potatoes: After the semolina has softened, add the grated potatoes to it and mix well until well incorporated.
- Add Wheat Flour and Start Dough Prep:
- Add 1 cup of wheat flour to the bowl. Begin mixing the ingredients together with your hands to form a soft, pliable dough.
- Flavor It Right – Spices: Add 1 tsp red chili powder, ¼ tsp turmeric, ½ tsp cumin seeds, 1 tsp coriander powder, ½ tsp cumin powder, 2 pinches of hing (asafoetida), ½ tsp crushed ajwain (carom seeds), and salt to taste.
- Enhance with Aromatics: Add 1 finely chopped green chili (optional), 1 tbsp fresh coriander leaves, and ½ tsp chili flakes for extra flavor. These give the pooris a delicious aroma and spice.
- Secret Crispiness with Besan (Gram Flour): Add 2 tbsp gram flour. It not only enhances taste and texture but also helps absorb any remaining moisture for a smooth dough.
- Knead a Semi-Soft Dough: Add 1 tbsp oil and knead everything into a semi-soft dough without using any water. If the dough feels too sticky, sprinkle a little more flour to balance it.
- Divide and Roll: Divide the dough into equal small portions (loiyas) and grease your hands lightly with oil. Form smooth balls and lightly flatten them.
- Roll Out the Pooris: Take one dough ball and roll it out into a small circle, about 4–5 inches in diameter. Keep the thickness medium—not too thin or too thick. Use a lid or cutter if needed for even edges.
- Preheat the Oil: Heat oil in a kadhai on medium-high. Make sure it’s hot but not smoking. Test by dropping a tiny dough bit—it should immediately rise with bubbles.
- Fry the Pooris: Gently slide a rolled poori into the hot oil. As it rises, gently press it with a slotted spoon to help it puff. Flip and fry until golden and crispy on both sides. Repeat for all pooris.
- Drain and Cool: Remove the fried pooris and place them on a paper towel to drain excess oil. They’ll stay crispy and puffed even after cooling.
- Serve and Enjoy: Serve these puffed, crispy Aloo Sooji Masala Pooris hot with tea, chutney, or a simple potato curry. They also make a great lunchbox or picnic option!
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Aloo Suji ki Puri Recipe – Step By Step
1: Soften the Sooji (Semolina): In a mixing bowl, add 1 cup of regular or fine semolina. Pour 1 cup of hot water over it, stir well, and cover. Let it rest for 5 minutes so the semolina can fully absorb the water and become soft and fluffy.
2: Prepare the Potatoes: Take 2 medium-sized boiled and peeled potatoes. Grate them finely using the small holes of a grater to avoid lumps that can prevent the pooris from puffing up properly.
3: Maintain Perfect Ratio: Ensure a 1:1:1 ratio of ingredients — 1 cup semolina, 1 cup hot water, and 1 cup of grated boiled potatoes. This ratio ensures the perfect dough texture.
4: Mix Semolina and Potatoes: After the semolina has softened, add the grated potatoes to it and mix well until well incorporated.
5: Add Wheat Flour and Start Dough Prep:
Add 1 cup of wheat flour to the bowl. Begin mixing the ingredients together with your hands to form a soft, pliable dough.
6: Flavor It Right – Spices: Add 1 tsp red chili powder, ¼ tsp turmeric, ½ tsp cumin seeds, 1 tsp coriander powder, ½ tsp cumin powder, 2 pinches of hing (asafoetida), ½ tsp crushed ajwain (carom seeds), and salt to taste.
7: Enhance with Aromatics: Add 1 finely chopped green chili (optional), 1 tbsp fresh coriander leaves, and ½ tsp chili flakes for extra flavor. These give the pooris a delicious aroma and spice.
8: Secret Crispiness with Besan (Gram Flour): Add 2 tbsp gram flour. It not only enhances taste and texture but also helps absorb any remaining moisture for a smooth dough.
9: Knead a Semi-Soft Dough: Add 1 tbsp oil and knead everything into a semi-soft dough without using any water. If the dough feels too sticky, sprinkle a little more flour to balance it.
10: Divide and Roll: Divide the dough into equal small portions (loiyas) and grease your hands lightly with oil. Form smooth balls and lightly flatten them.
11: Roll Out the Pooris: Take one dough ball and roll it out into a small circle, about 4–5 inches in diameter. Keep the thickness medium—not too thin or too thick. Use a lid or cutter if needed for even edges.
12: Preheat the Oil: Heat oil in a kadhai on medium-high. Make sure it’s hot but not smoking. Test by dropping a tiny dough bit—it should immediately rise with bubbles.
13: Fry the Pooris: Gently slide a rolled poori into the hot oil. As it rises, gently press it with a slotted spoon to help it puff. Flip and fry until golden and crispy on both sides. Repeat for all pooris.
14: Drain and Cool: Remove the fried pooris and place them on a paper towel to drain excess oil. They’ll stay crispy and puffed even after cooling.
15: Serve and Enjoy: Serve these puffed, crispy Aloo Sooji Masala Pooris hot with tea, chutney, or a simple potato curry. They also make a great lunchbox or picnic option!
