Low Sodium Alu Puri

Experience the wholesome flavor of **Low Sodium Alu Puri**, a healthier twist on the classic Indian comfort food. This delicious recipe combines fluffy whole wheat puris with a vibrant, spiced potato curry that’s packed with natural flavors and free of excess salt. Perfectly seasoned with aromatic cumin, turmeric, coriander, and a touch of lemon juice, the curry strikes a balance between warm spices and refreshing tanginess. The puris, fried to golden perfection, complement the creamy texture of the potatoes in every bite. Ideal for anyone seeking a low-sodium meal without sacrificing bold taste, this dish is easy to prepare and great for serving at breakfast, lunch, or dinner. Garnish with fresh cilantro for a bright finish, and enjoy this guilt-free indulgence that hits every note of satisfaction.

Nutriscore Rating: 79/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Whole wheat flour
• 0.75 cup Water
• 2 tablespoons Olive oil
• 3 medium, peeled and diced Potatoes
• 1 large, finely chopped Onion
• 2 medium, pureed Tomato
• 1 inch piece, grated Ginger
• 2 cloves, minced Garlic
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Ground cumin
• 1 teaspoon Coriander powder
• 0.5 teaspoon Cumin seeds
• 1 small, chopped (optional) Green chili
• 0.25 cup, chopped Cilantro
• 0.25 teaspoon Black pepper
• 1 tablespoon Lemon juice

Directions

Step 1

Start by preparing the dough for puris. In a bowl, mix 2 cups of whole wheat flour with 0.75 cups of water and knead into a smooth, elastic dough. Add 1 tablespoon of olive oil to make the dough soft and pliable. Cover the dough with a damp cloth and let it rest for 15 minutes.

Step 2

While the dough is resting, prepare the potato curry. Heat 1 tablespoon of olive oil in a pan over medium heat and add 0.5 teaspoon of cumin seeds. Fry until they start to sizzle and release their aroma.

Step 3

Add 1 large chopped onion to the pan and sauté until transparent. Add grated ginger and minced garlic, stir well, and sauté for another 2 minutes.

Step 4

Stir in the pureed tomatoes and cook for about 5 minutes until the mixture thickens slightly.

Step 5

Add the turmeric powder, red chili powder, ground cumin, coriander powder, and black pepper. Mix well and cook for an additional minute to allow the spices to release their flavors.

Step 6

Add the diced potatoes and mix well, ensuring they are coated with the spice mixture. Add 1 cup of water, cover, and let it simmer on low heat for approximately 15-20 minutes, or until the potatoes are tender.

Step 7

Adjust the consistency of the curry by adding more water if necessary. Stir in the lemon juice and chopped cilantro. Turn off the heat and keep the curry covered to let the flavors meld.

Step 8

For the puris, divide the rested dough into 8-10 equal parts and roll each part into a small ball. Roll each ball into a flat disk (about 4-5 inches in diameter) using a rolling pin.

Step 9

Heat oil in a deep frying pan over medium-high heat. Once the oil is hot, carefully slide each puri into the oil. Fry until the puris puff up and turn golden brown, flipping once to ensure even cooking. Drain excess oil on paper towels.

Step 10

Serve the freshly fried puris hot with the flavorful, low sodium potato curry.

Nutrition Facts

Serving size	(1539.7g)

Amount per serving	% Daily Value*
Calories	1861.6

Total Fat 35.6g	0%
Saturated Fat 5.6g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 2448.6mg	0%
Total Carbohydrate 353.1g	0%
Dietary Fiber 50.0g	0%
Total Sugars 38.8g
Protein 54.2g	0%

Vitamin D 0IU	0%
Calcium 329.4mg	0%
Iron 21.8mg	0%
Potassium 5192.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 16.4%

Protein: 11.1%

Carbs: 72.4%