Aloo tarkari with aloo wali puri

Name: Aloo tarkari with aloo wali puri
Total time: 1800 s
Yield: 6 servings
Cuisine: British
Ingredients: 1 tbsp. pepper corns; 1 tbsp. coriander seeds; 1 tbsp. cumin seeds; 2 tbsp. oil; 1 tbsp. ginger-garlic paste; 3 dry red chillies; 1 tbsp. green chilli paste; 3 potatoes, boiled, cubed; To taste, salt; 1 tsp. chilli powder; 1 tbsp. Kashmiri chilli powder; 1 tsp. turmeric; 1 1/4 cup water, divided; 1/4 tsp. black salt; 1/4 tsp. dry mango powder (amchoor); 1/2 lemon, juiced; 1 tbsp. cilantro, chopped

Sarvat Hanif @sarvathanif

Canada

Aloo Tarkari with Aloo Wali Puri is a comforting desi classic
If there’s one breakfast that instantly brings nostalgia and joy, it’s Aloo Tarkari with Aloo Wali Puri. This classic South Asian combination is a staple at family brunches, festive mornings, and weekend gatherings. The spicy potato curry paired with soft, golden puris stuffed with potato filling makes a hearty, soul-satisfying meal that everyone loves.
Aloo tarkari is a simple yet flavourful potato curry cooked with ginger-garlic paste, green chilies, and a blend of spices. It’s slightly tangy, mildly spicy, and has just the right amount of gravy to soak up with puris. Some families add a hint of tamarind or achar masala for an extra kick.
Why This Combo Works? The softness of puris balances perfectly with the spicy potato curry, creating a comforting harmony of textures and flavours.
Whether it’s Eid morning, a lazy Sunday brunch, or a simple craving for homestyle food, Aloo Tarkari with Aloo Wali Puri never disappoints. It’s one of those timeless dishes that connect us to family traditions and warm kitchen memories.
Recipe for the puri will be shared on my page.
For video recipe:https://youtu.be/onlkEYbeYDQ

Sarvat Hanif @sarvathanif

Saved

Ingredients

30 minutes

6 servings

1 tbsp.pepper corns
1 tbsp.coriander seeds
1 tbsp.cumin seeds
2 tbsp.oil
1 tbsp.ginger-garlic paste
3dry red chillies
1 tbsp.green chilli paste
3potatoes, boiled, cubed
To taste, salt
1 tsp.chilli powder
1 tbsp.Kashmiri chilli powder
1 tsp.turmeric
1 1/4 cupwater, divided
1/4 tsp.black salt
1/4 tsp.dry mango powder (amchoor)
1/2lemon, juiced
1 tbsp.cilantro, chopped

Saved

Steps

30 minutes

1

Coarsely crush pepper corns, coriander seeds and cumin seeds. Set aside.
2

In a pot heat oil over high heat.
3

Add the crushed whole spices and fry till fragrant.
4

Add ginger-garlic paste, green chilli paste and dry chillies. Mix and fry for 2 minutes.
5

Add potatoes and mix to coat with masala.
6

Add salt, chilli powder, turmeric and Kashmiri chilli powder and mix to coat the potatoes.
7

Add 1 cup water and mix. With a masher mash some potatoes. Cover and cook 10 minutes.
8

In remaining water dissolve black salt and amchoor and add to the pot and mix well.
9

Add lemon juice and cilantro. Mix.
10

Serve hot with aloo wali puri.