Farali Kuttu Puri with Aloo Sabzi

Learn how to make delicious Farali Kuttu Puri with a simple Aloo Sabzi, perfect for Hindu fasting days. Easy, authentic, and satisfying.

45 min 4 servings Medium Vegetarian Farali Dishes

Ingredients

Check off items as you gather them

Follow step-by-step instructions

For the Puri dough: In a large bowl, combine kuttu ka atta, 1/2 cup grated potato, and 1/2 teaspoon rock salt. Gradually add water, a little at a time, and knead into a firm, non-sticky dough. Cover the dough and let it rest for 10-15 minutes.
For Aloo Sabzi: Heat 1 tablespoon oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter.
Add chopped green chilies and sauté for about a minute. Then add the boiled and cubed potatoes, remaining rock salt (about 1/2 teaspoon), and black pepper powder. Mix gently to combine.
Add approximately 1/2 cup water to the sabzi, cover the pan, and let it simmer for 5-7 minutes for the flavors to meld. Garnish with fresh coriander leaves if desired.
To make Puris: Heat oil for deep frying in a kadai or deep pan over medium-high heat. Divide the rested dough into 10-12 small, equal portions and roll them into smooth balls.
Lightly grease your hands or a rolling pin and surface. Gently roll out each dough ball into a small, thick disc (about 3-4 inches in diameter).
Carefully slide one puri into the hot oil. Gently press it with a slotted spoon to help it puff up. Fry until golden brown and crisp on both sides.
Remove the puri with the slotted spoon and drain excess oil by placing it on a paper towel-lined plate. Repeat with the remaining dough portions. Serve the hot Farali Kuttu Puri immediately with the Aloo Sabzi.