Crispy Pooris, Flavourful Aloo—Freedom Oil Makes It Perfect!

Aloo Poori is a classic Indian favourite enjoyed in every corner of the country and cherished wherever Indian cuisine travels. What makes this beloved combo even more irresistible is preparing it with Freedom Refined Sunflower Oil, known for its purity, lightness and ability to bring out authentic flavours. The pooris puff up beautifully, turning golden and crisp without feeling heavy, while the aloo—whether dry or gravy—absorbs each spice perfectly, making every bite wholesome and satisfying.
As the oil heats up for the seasoning, the aroma of hing, mustard seeds and cumin sizzling in Freedom Sunflower Oil creates a mouthwatering base that elevates the dish instantly. From the crackling tadka to the final garnish of coriander, the oil enhances colour, taste and texture, ensuring your Aloo Poori is not just a meal but a comforting, flavour-packed experience. Cooked the Freedom way, this traditional breakfast becomes lighter, tastier, and absolutely unforgettable.

INGREDIENTS FOR PURIS

  • Wheat flour
  • A little Freedom refined sunflower oil
  • A little milk
  • Freedom oil for frying
METHOD
  • Knead dough with oil, milk and water to a medium-hard consistency
  • Make a ball and roll it out
  • Deep fry both sides in hot oil
  • Drain on absorbent paper

INGREDIENTS FOR ALU (DRY)

  • 2 boiled potatoes diced
  • Salt according to taste
  • 1/4 teaspoon turmeric
  • ½ teaspoon chilli powder
  • ½ teaspoon amchur or juice of half a lemon
SEASONING
  • One pinch of hing
  • A few curry leaves
  • 2-3 green chillies slit lengthwise
  • ½ teaspoon rye (mustard seeds)
  • ½ teaspoon Jeera (cumin seeds)
METHOD
  • Heat oil
  • Add the seasoning ingredients
  • When mustard sputters, add the diced potatoes
  • Fry for 3-4 minutes
  • Add salt, turmeric, amchur and chilli powder
  • Cook for 4-5 minutes till the masala gets cooked and absorbed
  • Garnish with chopped coriander leaves and serve hot with hot puris

INGREDIENTS FOR ALOO  (GRAVY)

FOR SEASONING
  • A pinch of hing
  • 1 teaspoon jeera (cumin seeds)
  • Freedom refined sunflower oil to season
MASALAS FOR ALU
  • Salt to taste
  • Mirchi powder to taste
  • Dhania powder to taste
  • ¼ teaspoon haldi
  • ½ TEASPOON KASURI METHI(OPTIONAL)
METHOD
  • Dice the potatoes
  • 2-3 cubes should be mashed
  • Add masalas to the potatoes and keep aside
  • Heat some oil in a kadhai
  • Add seasoning
  • When the colour is light brown, add 2 teacups of water
  • Bring to a boil
  • Add masala potatoes
  • Boil and simmer till the required consistency is achieved

Serve hot with hot pooris!