Crispy Puri Topped with Masala Aloo
by Tarla Dalal

Here is a tongue-tickling treat the brings back sweet memories of chaat and roadside food! Crispy Puri topped with Masala Aloo pleases your palate with sheer variety – in texture and taste.

The crispness of the puris is a sheer contrast to the succulence of the potato mixture, which is spiced up with everyday ingredients like onions, green chillies and lemon juice. It is the final touch of Koro Sambhar that really boosts the taste and aroma of this dish, making it an extremely special treat.

Enjoy the Crispy Puri with Masala Aloo immediately upon preparation. To get really smooth mashed potatoes quickly and easily, you can blend the cooked potatoes in the mixer.

Have a go at other off-beat puri-based treats like the Mango Sev Puri and Italian Sev Puri .

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Crispy Puri Topped with Masala Aloo recipe - How to make Crispy Puri Topped with Masala Aloo

20 crispy jeera puri or papdi
1 tbsp oil
1/2 tsp cumin seeds (jeera)
1/2 tsp finely chopped green chillies
1/2 cup thinly sliced onions
1 cup boiled and mashed potatoes
1/4 tsp turmeric powder (haldi)
1/2 tsp sugar
1 tsp lemon juice
salt to taste
2 tbsp finely chopped coriander (dhania)
koro sambhar for sprinkling

Method

Heat the oil in a deep non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds.
Add the green chillies and onions and sauté on a medium flame for 1 minute.
Add the potatoes, turmeric powder, sugar, lemon juice and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
Add the coriander and mix well. Cool slightly.
Put little of the potato mixture over each puri and sprinkle a little koro sambhar evenly over it.
Serve immediately.

Nutrient values per serving

Energy	51 cal
Protein	0.4 g
Carbohydrates	5.5 g
Fiber	0.4 g
Fat	3 g
Cholesterol	0 mg
Vitamin A	114.4 mcg
Vitamin B1	0 mg
Vitamin B2	0 mg
Vitamin B3	0.3 mg
Vitamin C	6.2 mg
Folic Acid	3.5 mcg
Calcium	8.3 mg
Iron	0.1 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	3 mg
Potassium	61.5 mg
Zinc	0.1 mg

Crispy Puri Topped with Masala Aloo Video by Tarla Dalal

Crispy Puri Topped with Masala Aloo recipe with step by step photos

Heat the oil in a broad non-stick pan.
Once the oil is hot, add the cumin seeds. Sauté them on a medium flame for a few seconds.
Once the seeds start crackling, add the green chillies for a spicy kick.
With the chillies we will also add onions for a unique taste.
Sauté these ingredients on a medium flame for 1 minute. The onions and chillies will emit a strong smell that might make you cough so be careful of that.

Now add the potatoes to the pan. These potatoes are first boiled then peeled and mashed thoroughly. If you want to get a really smooth texture, you can even blend the potatoes.
Add the turmeric powder for a bright yellow color.
Now add the basic ingredients that give taste - sugar, lemon juice and salt.
Mix well and cook on a medium flame for 2 to 3 minutes. It is to be stirred continuously while slightly mashing with the spatula to get an almost creamy texture. Make sure the potatoes do not burn.
Add the coriander and mix well. You might have noticed that this Potato masala is quite similar to a Vada Pav stuffing! If you want, you can even use that mixture to top over the puris.

Switch off the flame and keep it aside to cool slightly.
Arrange a few jeera puris on a serving plate. The jeera puris or papdis are easily available in the market or you can even make them at home. We have a super easy recipe of Homemade Jeera puris that you can check out!
Take a spoonful of the potato mixture over each puri and press it down a little so it sticks to the puri.
For a Gujarati touch sprinkle a little koro sambhar evenly over it. Koro sambhar is a Gujarati spice powder with dominant flavors of mustard and fenugreek seeds. If you do not have this, you can buy it from the market or replace it with a Sukhi lehsun chutney.
Serve immediately as a party starter or snack!