Aloo Puri

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It’s been a while, only a few days but to me it feels like a long time. As usual, if no posts are seen it doesn’t mean that I’m not working. I just didn’t get sufficient time to post. That and I’ve been up to my neck, more like forehead, in work lately. Anyhow, back to the recipe post.

Aloo Puri vs Dhal Puri

Today I’m posting a variation of the dhal puri roti. Aloo puri is like dhal puri, just that it has potato in it. Now you may wonder why I didn’t call it a potato roti, you see a potato roti connotes a different idea in the trini mind. What we would call a potato roti or what you would get at a trini roti shop is really the normal dhal puri roti with a curry potato filling. I know it sounds a bit confusing but that’s how it is in Trinidad and Tobago. :-)

This roti recipe is not as common so it may not be readily available at the roti shops, but it is still made at home like you see in my pictures. So, if you don’t have split peas or you’re tired of making dhal puri you can still have a hearty lunch by trying this tried and tested Aloo Puri recipe. After having it for lunch, all I can say is that Aloo puri has gotten the simply trini cooking stamp of approval. Here’s Aloo puri: Dhal puri‘s cousin :-)

 Aloo Puri Recipe

Aloo Puri



5 medium sized potatoes
5 cups flour
2 tbsp. baking powder
2 1/2 tsp. salt
1 tsp. sugar
2 cups water
1 tbsp. oil
4 cloves garlic, chopped
2 tsp. green seasoning
2 tsp. geera


Mix the flour, baking powder, sugar, 1/2 tsp salt and water into a dough.
Coat the dough with oil and leave to rest for 45 minutes to 1 hour.
Cut the potatoes in half and boil in 1 tsp. of salt.
Peel and crush the potatoes with the back of a fork ….
and add geera, green seasoning, garlic and 1 tsp salt.
Mix thoroughly and set aside.
The dough looks ready now
Divide the dough into 8 loyas or balls.

Open out a ball and sprinkle a bit of flour.
Then add about 2 tbsp of potato.

Pull the edges together at the centre to form a ball again.
leave to rest for 5 minutes
Roll out the ball on a floured surface.
and place on a hot oiled tawa.
Note: Keep a little saucer or bowl of oil close so you can oil the tawa occasionally and spread a little while cooking the roti on both sides.

Cook the roti on both sides. Notice how it swells nicely.
Fold over once and place in bowl lined with paper towels or a piece of cloth.
Serve with Curry chicken, and Channa and aloo.

Coming up next another wonderful but spicy trini recipe. Stay tuned. :-)




  1. says

    Hi Felix:

    This is my third try to post a comment tonight on your site. Not certain what’s going on on the “net” at the moment. But Thank you for all the great recipes. I am really enjoying receiving feeds of your posts and following you on Twitter. Thank you again for following my blog.

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