Making puri for breakfast is a great way to use leftover curry or dal.  Puri can also be a special breakfast or brunch dish for family or guests -- with a quick and easy potato curry.

Indian Puri with Curried Potatoes

Try this recipe for a fun weekend breakfast

Prep time:

Cook time:

Makes: Serves 4

Indian Puri with Curried Potatoes<div>
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Ingredients for Curried Potatoes:
  • 3 large potatoes, peeled and diced
  • 1 Tbsp vegetable oil
  • 1 tsp mustard seed
  • 2 Tbsp dried chick peas
  • 1 large onion, chopped
  • 3 - 4 green chilis, seeded and sliced lengthwise
  • 1 knob of ginger, peeled and minced
  • 10 - 15 curry leaves, leave the curry leaves whole and remove them before serving, or chop them finely
  • 1/2 tsp tumeric
  • 1 handful fresh cilantro leaves, chopped

Ingredients for Puri:
  • 2 cups whole wheat flour
  • 1/4 tsp salt
  • 1 tsp vegetable oil
  • 1/2 cup warm water, as needed
  • oil for frying

  1. The trick to puri is to keep the dough stiff and not to overdo the rolling.
  2. Mix the flour and salt. Mix in the oil well. Slowly add the warm water, kneading it into the flour until dough is stiff.
  3. Turn out into an oiled bowl and allow to rest for no more than 10 minutes while you prepare the potato curry.
  4. Sauté the mustard seed and chick peas until the seeds start to pop.  Add the onion, chilis, and curry leaves.  Sauté until onion is translucent. Stir in the tumeric.
  5. Add the potatoes and cover with water. Add salt to taste. Bring to a boil, cover and simmer for 15 minutes while prepare the puris.
  6. While the potatoes cook, heat the oil for frying the puris.
  7. Give the dough a quick knead and divide it into ping pong ball-sized portions, coating each ball with a sheen of oil from the resting bowl.
  8. Use any small amount of leftover dough to test the heat of the oil. If the oil has reached the desired temperature, a small coin of dough should sink to the bottom of the oil and then float up.
  9. Quickly roll each ball into a thick, rough circle. Slide one or two puris gently into your oil -- you don't want to crowd them.  As each puri floats to the top of the oil, gently hold the puri under the oil with a slotted spoon until it puffs up, then flip it over to finish browning and gently scoop it out of the oil with your slotted spoon, letting excess oil drip back into the pan. Rest the finished puri on a paper towel to absorb excess oil.
  10. Taste the potatoes for tenderness and flavor. When done, gently mash the potatoes and stir in the cilantro.
  11. Serve a bowl of curried potatoes with two or three puri for each person.