Gluten Free Aloo Puri - Gluten Free Jio

Gluten Free Aloo Puri

  • 300g (3 cups) gluten free chapati flour
  • 200ml (4/5 cup) water
  • 15ml (1 tbsp) milk
  • vegetable oil, for frying
  • 2 – 3 medium size potato
  • 4 tablespoon mustard oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • ¼ teaspoon fenugreek seeds
  • a pinch of asafoetida
  • 1 teaspoon red chilli powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon coriander powder (dhaniya powder)
  • ½ teaspoon turmeric powder
  • Salt to taste
  • 1 teaspoon kasuri methi
  • 2 medium-size ripe tomato
  • 1 – 2 green chilli, sliced
  • 1-inch piece of ginger, peeled and chopped


  1. Place the flour in a large bowl.
  2. Slowly drizzle in the water, stirring to make the mixture bind.
  3. Knead the dough for 5 minutes until it comes together well. Add the milk and salt, then knead for another 5 minutes.
  4. Wrap the dough in cling film and let it stand in a warm spot for at least 1 hour. After resting, divide the dough into 12 equal pieces.
  5. Roll each piece into a ball, then flatten it into a round shape using a rolling pin.
  6. Heat oil in a large stainless steel pot. Ensure it’s hot but not smoking. Drop the puri into the hot oil. As it slowly comes to the surface, ladle hot oil onto its surface to help it puff up.
  7. Turn the puri to ensure even browning, making it reddish brown or golden yellow. Place the fried puri on a paper towel to drain off excess oil. Properly fried puri won’t retain much oil.
  8. Slowly drizzle in the water, stirring to make the mixture bind.
  9. Boil the potatoes either in a pressure cooker or microwave, and let them cool for a while. Then peel and dice them into chunks. Set them aside.
  10. .Use a blender to grind tomatoes and ginger into a smooth paste, adding water as needed. Keep this paste aside.
  11. Heat mustard oil in a kadhai until it starts smoking, and then reduce the heat to low. Add mustard seeds, fenugreek seeds, cumin, and asafoetida, and fry for 1-2 seconds. Next, add the tomato-ginger paste and fry until the oil separates from the masala.
  12. .Incorporate the spices, salt, and the boiled potatoes, stirring to combine. Pour in approximately 2 cups of water and let the curry simmer over low heat until it thickens a bit. You can gently mash the potatoes with the back of a ladle at this stage to thicken the curry.
  13. Finish by adding kasuri methi, green chili, and fresh coriander leaves. Stir thoroughly and serve the Mathura Style Aloo Ki Sabzi with piping hot puri.

Reader Recipes