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Recipes
4 Servings
Celebrate Dussehra 2026 with a plate of puffed, golden puris and a comforting, lightly spiced potato curry. Fried in light King's Sunflower Oil, these puris stay crunchy at the edges and soft inside, making this classic festive pairing the centrepiece of your holiday spread.
This puri and aloo sabzi recipe brings together puffed, golden puris and a tangy, mildly spiced potato curry, the one combination every family reaches for first when a festival arrives. Simple pantry ingredients and a few smart tricks give you puris that stay puffed, while the aloo sabzi, or aalu ki sabji as it is called in many homes, comes together in minutes. A true classic of Indian cooking, it is just right for the Dussehra festival table, a family brunch, or any celebration.
These crispy puri are light and golden, with a delicate crunch outside and a soft, steamy centre, while the potato curry is tangy, warmly spiced, and lightly saucy. A stiff wheat dough is rolled thin and fried in hot oil so it puffs instantly, and this aloo sabzi recipe is tempered with cumin, ginger, and green chilli before simmering with boiled potatoes. It is a much-loved dish of Indian cuisine, valued for its comforting simplicity.
Follow these simple steps to prepare this recipe with balanced flavor and texture.
Mix 2 cups whole wheat flour (atta), 2 tbsp fine semolina (optional, for extra crunch), 1/2 tsp salt, and 1/2 tsp ajwain in a bowl.
Rub in 1 tbsp King's Sunflower Oil until the flour feels crumbly.
Add water a little at a time and knead into a stiff, smooth dough.
Cover and rest the dough for 20-30 minutes.
A firm, well-rested dough is the secret to puris that do not soak up excess oil.
Boil 4 medium potatoes, peel, and crush them roughly.
Heat 2 tbsp King's Sunflower Oil in a kadhai. Using sunflower oil for cooking gives a clean base that lets the spices shine.
Add cumin seeds, a pinch of hing, grated ginger, and a slit green chilli.
Stir in turmeric, coriander powder, and red chilli powder, then add the potatoes with 1/2 cup water and salt.
Simmer for 5-7 minutes and finish with amchur and chopped coriander.
Divide the dough into small balls and roll into even 4-inch discs.
Heat oil in a deep kadhai on medium-high heat. A pinch of dough dropped in should rise immediately.
Slide in one puri and press gently with a slotted spoon so it puffs up.
Fry for 30-40 seconds per side until golden.
Drain on kitchen paper. This crispy poori recipe works best with even rolling and steady heat.
Serve the puris hot with the warm aloo sabzi.
Add pickle, curd, boondi raita, or a small bowl of sooji halwa on the side.
Serve right after frying so the puris stay crisp and puffed.
Bring this classic to your Dussehra celebration lunch or brunch.
Enjoy with family as every festival feels complete with this pairing.
The best cooking oil for deep-frying puri is one that heats evenly, stays light, and leaves no heavy aftertaste. A good cooking oil like King's Sunflower Refined Oil has a mild, neutral flavour that suits deep frying, which is why sunflower refined oil is a dependable choice for puffed, evenly golden puris.
While other edible oil options such as groundnut oil, mustard oil, or ghee are also used for festive frying, sunflower oil is a popular everyday cooking oil for puris because its light, neutral flavour lets the wheat dough and the spices in the aloo sabzi stand out. Heavier-flavoured oils can overpower the delicate taste of puri, whereas refined sunflower oil keeps it clean and crisp.
