I share my Aloo Pyaz Masala Pooris, a Poori Recipe that folds spiced potato and onion masala into whole wheat pockets with kasuri methi, ajwain, kalonji, and sesame for an unexpected take on a classic.

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I never thought a poori could surprise me until I made Aloo Pyaz Masala Poori, a bite that somehow balances a crisp whole wheat flour shell with a punch of potato filling. The first crunch, then a warm hit of spice, makes you rethink plain pooris, and yes I kinda got obsessed testing odd ideas.

There’s a tiny cheat I use that makes them puff and seal better, and I always scribble notes for my Aloo Recipe scribbles, lol. Try one and you might find yourself smiling for no reason, then planning dinner all over again.

Ingredients

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Whole wheat flour: good source of fiber and complex carbs, keeps you full longer
Potatoes: starchy carbs for energy, vitamin C and potassium, give creamy comfort
Onion: adds sweet savory notes when cooked, has antioxidants and some vitamin C
Tomato: brings tangy brightness, vitamin C and lycopene, cuts through rich flavors
Ajwain seeds: gives a sharp thyme like aroma, aids digestion, tiny but potent
Sesame seeds: nutty crunch, small boost of healthy fats and calcium, tastes great toasted
Kasuri methi: dried fenugreek leaves give earthy, slightly bitter aroma, big flavor in small amounts

Ingredient Quantities

2 cups whole wheat flour (atta)

3 medium potatoes, boiled and mashed (about 400 g)

1 large onion, finely chopped

1 medium tomato, finely chopped

1 tsp salt, plus more to taste

1 tsp red chilly powder (adjust to taste)

1/4 tsp turmeric powder

1/2 tsp jeera powder (cumin powder)

1 tsp kasuri methi, lightly crushed

2 tbsp coriander leaves, chopped

1/2 tsp ajwain seeds

1/2 tsp kalonji seeds (nigella)

1 tsp sesame seeds

2 tbsp vegetable oil (for dough)

Oil as needed for frying

Warm water as needed for kneading

How to Make this

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1. Boil potatoes till soft, peel and mash roughly with a fork, set aside to cool a bit; meanwhile finely chop the onion and tomato and chop coriander leaves.

2. Heat 1 tbsp oil in a pan, add ajwain and kalonji, let them sizzle for a few seconds, then add onion and sauté till translucent, add tomato and cook till most moisture is gone.

3. Add mashed potatoes to the pan along with 1 tsp salt, 1 tsp red chilly powder, 1/4 tsp turmeric, 1/2 tsp jeera powder and 1 tsp kasuri methi; mix well and cook 1–2 minutes so the spices blend, taste and adjust salt.

4. Remove the masala from heat, stir in chopped coriander leaves and let it cool completely; if it seems too wet squeeze a little moisture out or cook a bit longer so dough wont get soggy.

5. In a large bowl put 2 cups whole wheat flour, 1 tsp sesame seeds, the 2 tbsp oil for dough and the potato-onion mixture; mix roughly then add warm water little by little to knead a soft, pliable dough—dont overwork it.

6. Cover the dough and rest for 10–15 minutes under a damp cloth so gluten relaxes and rolling becomes easier.

7. Divide dough into golf ball sized portions, flatten slightly and roll gently on a lightly floured surface into small circles about
3.5 to 4 inches across; dont roll too thin or theyll get hard.

8. Heat oil in a deep kadai or pan on medium-high, test with a small scrap of dough it should rise to the surface and bubble immediately; carefully slide one poori at a time and press gently with a slotted spoon so it puffs, fry till golden both sides.

9. Drain on paper towels, keep warm in a covered container if making a batch, serve hot with chutney or your favorite sabzi and enjoy the crispy, spicy Aloo Pyaz Masala Pooris.

Equipment Needed

1. Large pot with lid, to boil the potatoes
2. Colander or slotted spoon, for draining and testing doneness
3. Peeler or small paring knife, to peel the potatoes after boiling
4. Fork or potato masher, for roughly mashing the potatoes
5. Cutting board and chef’s knife, to chop onion, tomato and coriander
6. Wide frying pan or skillet, to cook the onion tomato masala and mix potatoes
7. Large mixing bowl and wooden spoon or spatula, to combine dough and filling
8. Rolling pin and a lightly floured surface or rolling board, to roll the pooris
9. Deep kadai or heavy frying pan plus a slotted spoon or spider strainer, for deep frying and draining
10. Plate lined with paper towels and a covered container, to drain and keep the pooris warm

FAQ

Q: Why do we add sesame, ajwain and kalonji to the dough? A: They give extra flavor and crunch, and ajwain helps digestion a bit, so the pooris feel lighter. You can skip one if you dont have it, but the mix really lifts the taste.

Q: My pooris don't puff, what am I doing wrong? A: Puffing needs the right dough (soft but not sticky), even thickness when rolling, and hot oil. If oil is too cool they soak oil, too hot they burn. Roll slightly thicker in the middle and fry one at a time, pressing gently once so they inflate. Dont overwork the dough cause it gets tough.

Q: How do I keep pooris from getting too oily? A: Keep oil at medium-high, dont overcrowd the pan, and drain on paper or a wire rack. Also make sure the dough isnt too soft or wet, that causes more oil absorption.

Q: Can I make the dough or pooris ahead and store or freeze them? A: Yes, dough can chill in the fridge for up to 24 hours. You can also freeze rolled pooris separated by parchment and fry from frozen, or freeze cooked pooris and reheat in a hot skillet or oven to crisp them up.

Q: Any tips for rolling and frying like a pro? A: Keep a little atta handy to dust, roll evenly, and use a heavy-bottomed pan so temp stays steady. Test one poorie first to set oil temp. If you want extra crisp, add a tiny spoon of semolina to the dough.

Q: Can I change spices or make these gluten-free? A: You can add green chili, garam masala or more coriander if you like. For gluten-free try chickpea or buckwheat flour but expect a different texture, they wont puff exactly like whole wheat pooris.

Food Ideas ✨ Aloo Pyaz Masala Poori ✨ Recipe Substitutions and Variations

Whole wheat flour (atta): swap with all-purpose flour for softer, puffier pooris (use same amount), or mix 50:50 atta and semolina (sooji) for extra crisp, or use a gluten-free all-purpose blend (add 1/4 to 1/2 tsp xanthan gum or a bit more water).
Potatoes (boiled, mashed): use mashed sweet potato 1:1 for a slightly sweet softer filling, or crumbled paneer for a drier, protein-rich version, or cooked mashed pumpkin / butternut squash but watch the moisture.
Kasuri methi: substitute with 1/4 to 1/2 tsp fenugreek powder, or 1 tbsp fresh chopped methi, or if you dont have either add a tiny squeeze of lemon plus a pinch of cumin to mimic that mild bitterness.
Kalonji (nigella) seeds: swap with black sesame seeds for similar look and nuttiness, or 1/2 tsp mustard seeds for a sharper pop, or just omit if you dont have them.

Pro Tips

– Get the potato moisture right. If the mixture feels wet after cooling, squeeze some water out in a clean cloth or cook it a little longer in the pan. Drier filling keeps the dough from getting soggy and makes the pooris crispier.

– Keep the dough soft but not sticky. Add warm water slowly, knead just enough to bring it together, then rest it. Overworking makes them tough; a little oil in the dough helps tenderness.

– Roll a bit thicker than you think you need and use minimal flour for dusting. Too thin and they get hard, too much extra flour makes them dry. Aim for even thickness so they puff uniformly.

– Control oil temperature and don’t crowd the pan. If oil is too hot the outside browns before it puffs, too cool and they soak oil. Fry one test piece first, and press gently with a slotted spoon once they’re in the oil to encourage puffing.

– Keep finished pooris crisp by holding them on a wire rack in a warm oven (low temperature) or in a single layer on paper towels. For reheating, a hot skillet or toaster oven works better than the microwave if you want to keep the crunch.