Uploaded March 2026 | Updated September 2026, 3 weeks ago
Amritsari Special Aloo Ki Launji with perfect puris, khatte-meethe aloo paired with beautifully fried, puffed puris, just like the ones I had on my recent trip to Amritsar. ✨ That trip inspired me to share this recipe exactly the way I enjoyed it there.
It turns out incredibly delicious, comforting, and full of flavour. You guys should definitely try this one… Happy Cooking! ❤️
Our Wooden Masala Dani blends timeless craftsmanship with everyday functionality, keeping your spices fresh and your kitchen elegant.
Add a touch of heritage to your cooking ❤️
🛒 Available now:
Website: https://curaahome.com/...
Amazon: amzn.in/d/8ixtD2f
Aloo Ki Launji with Puri
Prep Time: 20–25 minutes
Cooking Time: 25–30 minutes
Serving: 3–4
Ingredients
Puri Dough
WHEAT FLOUR | गेहूं का आटा 2 CUPS
SALT | नमक 1/2 TSP
OIL | तेल 1 TBSP
AJWAIN | अजवाइन A LARGE PINCH
WATER | पानी 3/4 CUP
OIL | तेल 1 TSP
Aloo Prep
POTATO | आलू 4 MEDIUM SIZED
Paste
GINGER | अदरक 1 INCH
GREEN CHILLI | हरी मिर्च 2 NOS.
CORIANDER SEEDS | साबुत धनिया 1 TSP
Launji
MUSTARD OIL | सरसों का तेल 2 TBSP
CUMIN SEEDS | जीरा 1/2 TSP
FENNEL SEEDS | सौंफ 1/2 TSP
KALONJI | कलौंजी 1/4 TSP
METHI SEEDS | मेथी दाना 1/4 TSP
BLACK PEPPERCORNS | साबुत काली मिर्च 2 NOS.
HING | हींग 1/2 TSP
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/2 TSP
CORIANDER POWDER | धनिया पाउडर 2 TSP
SALT | नमक TO TASTE
WATER | पानी AS REQUIRED
Sweet & Sour
TAMARIND | इमली AS REQUIRED
JAGGERY | गुड़ 2 TBSP
Finishing
GARAM MASALA | गरम मसाला A PINCH
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Frying
OIL | तेल AS REQUIRED
Method
Start by preparing the dough for puri. Take a large bowl and add wheat flour, salt, oil, and ajwain. Mix it lightly.
Now gradually add water and bring everything together into a dough. Once it comes together, knead it properly for 3–4 minutes until smooth and semi-stiff.
At this stage, add a little oil and knead once again. Shape it into a round, apply a light layer of oil on top so it doesn’t dry out, cover with a damp cloth, and let it rest.
Now move to the potatoes. Cut them into medium dice and keep them in water so they don’t discolour.
Next, prepare a coarse paste. In a mortar and pestle, add ginger, green chillies, and coriander seeds. Crush it roughly.
Now for the launji, place a pressure cooker on high flame and let it heat. Add mustard oil and heat it well until it starts smoking. Switch off the flame and let it cool slightly.
Once slightly cooled, switch the flame back on and add cumin seeds, fennel seeds, kalonji, methi seeds, black peppercorns, and hing. Let them crackle.
Add the prepared paste and sauté briefly until the raw aroma goes away.
Now add the diced potatoes and mix well. Add turmeric powder, Kashmiri red chilli powder, coriander powder, and salt. Stir properly so the masalas coat the potatoes well.
Add water just enough to cover the potatoes. Cover with the lid and cook on medium flame for 2 whistles.
Meanwhile, soak tamarind in hot water, mash it, and strain to get a smooth pulp. Keep jaggery ready.
Once the cooker depressurises naturally, open the lid and check the potatoes. They should be nicely cooked.
Switch on the flame again and lightly mash a few potato pieces. This helps thicken the launji naturally.
Now add jaggery and tamarind pulp. Mix well and cook for 2–3 minutes so the jaggery melts and the rawness of the tamarind goes away.
You will see the consistency turning slightly thick and glossy. Taste and adjust salt, sweetness, and tanginess as needed.
Finish with garam masala and fresh coriander. Mix gently. Aloo ki launji is ready.
Now for the puri, heat oil in a pan.
Take small portions of the dough and shape them into smooth balls. Lightly press and coat with a little oil, then roll into puris.
Once the oil is hot, add the puri carefully. As it comes up, gently press it so it puffs. Flip and fry until light golden.
Remove and fry the remaining puris in the same way.
Serve hot puri with aloo ki launji and grated mooli with chutney and some pickle.
#yfl #SanjyotKeer #aloopuri
Follow Your Food Lab on:
instagram.com/yourfoodlab
facebook.com/yourfoodlab
Follow my personal handles here: (Chef Sanjyot Keer)
instagram.com/sanjyotkeer
facebook.com/sanjyotkeerofficial
https://x.com/sanjyotkeer
The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
Intro 0:00
Puri Dough 1:49
Prep for Aloo Launji 3:15
Cooking Aloo Launji 4:18
Making Puri 11:21
Plating 13:53
Outro 15:26
Amritsari Special Aloo Ki Launji with perfect puris, khatte-meethe aloo paired with beautifully fried, puffed puris, just like the ones I had on my recent trip to Amritsar. ✨ That trip inspired me to share this recipe exactly the way I enjoyed it there.
It turns out incredibly delicious, comforting, and full of flavour. You guys should definitely try this one… Happy Cooking! ❤️
Our Wooden Masala Dani blends timeless craftsmanship with everyday functionality, keeping your spices fresh and your kitchen elegant.
Add a touch of heritage to your cooking ❤️
🛒 Available now:
Website: https://curaahome.com/...
Amazon: amzn.in/d/8ixtD2f
Aloo Ki Launji with Puri
Prep Time: 20–25 minutes
Cooking Time: 25–30 minutes
Serving: 3–4
Ingredients
Puri Dough
WHEAT FLOUR | गेहूं का आटा 2 CUPS
SALT | नमक 1/2 TSP
OIL | तेल 1 TBSP
AJWAIN | अजवाइन A LARGE PINCH
WATER | पानी 3/4 CUP
OIL | तेल 1 TSP
Aloo Prep
POTATO | आलू 4 MEDIUM SIZED
Paste
GINGER | अदरक 1 INCH
GREEN CHILLI | हरी मिर्च 2 NOS.
CORIANDER SEEDS | साबुत धनिया 1 TSP
Launji
MUSTARD OIL | सरसों का तेल 2 TBSP
CUMIN SEEDS | जीरा 1/2 TSP
FENNEL SEEDS | सौंफ 1/2 TSP
KALONJI | कलौंजी 1/4 TSP
METHI SEEDS | मेथी दाना 1/4 TSP
BLACK PEPPERCORNS | साबुत काली मिर्च 2 NOS.
HING | हींग 1/2 TSP
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/2 TSP
CORIANDER POWDER | धनिया पाउडर 2 TSP
SALT | नमक TO TASTE
WATER | पानी AS REQUIRED
Sweet & Sour
TAMARIND | इमली AS REQUIRED
JAGGERY | गुड़ 2 TBSP
Finishing
GARAM MASALA | गरम मसाला A PINCH
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Frying
OIL | तेल AS REQUIRED
Method
Start by preparing the dough for puri. Take a large bowl and add wheat flour, salt, oil, and ajwain. Mix it lightly.
Now gradually add water and bring everything together into a dough. Once it comes together, knead it properly for 3–4 minutes until smooth and semi-stiff.
At this stage, add a little oil and knead once again. Shape it into a round, apply a light layer of oil on top so it doesn’t dry out, cover with a damp cloth, and let it rest.
Now move to the potatoes. Cut them into medium dice and keep them in water so they don’t discolour.
Next, prepare a coarse paste. In a mortar and pestle, add ginger, green chillies, and coriander seeds. Crush it roughly.
Now for the launji, place a pressure cooker on high flame and let it heat. Add mustard oil and heat it well until it starts smoking. Switch off the flame and let it cool slightly.
Once slightly cooled, switch the flame back on and add cumin seeds, fennel seeds, kalonji, methi seeds, black peppercorns, and hing. Let them crackle.
Add the prepared paste and sauté briefly until the raw aroma goes away.
Now add the diced potatoes and mix well. Add turmeric powder, Kashmiri red chilli powder, coriander powder, and salt. Stir properly so the masalas coat the potatoes well.
Add water just enough to cover the potatoes. Cover with the lid and cook on medium flame for 2 whistles.
Meanwhile, soak tamarind in hot water, mash it, and strain to get a smooth pulp. Keep jaggery ready.
Once the cooker depressurises naturally, open the lid and check the potatoes. They should be nicely cooked.
Switch on the flame again and lightly mash a few potato pieces. This helps thicken the launji naturally.
Now add jaggery and tamarind pulp. Mix well and cook for 2–3 minutes so the jaggery melts and the rawness of the tamarind goes away.
You will see the consistency turning slightly thick and glossy. Taste and adjust salt, sweetness, and tanginess as needed.
Finish with garam masala and fresh coriander. Mix gently. Aloo ki launji is ready.
Now for the puri, heat oil in a pan.
Take small portions of the dough and shape them into smooth balls. Lightly press and coat with a little oil, then roll into puris.
Once the oil is hot, add the puri carefully. As it comes up, gently press it so it puffs. Flip and fry until light golden.
Remove and fry the remaining puris in the same way.
Serve hot puri with aloo ki launji and grated mooli with chutney and some pickle.
#yfl #SanjyotKeer #aloopuri
Follow Your Food Lab on:
instagram.com/yourfoodlab
facebook.com/yourfoodlab
Follow my personal handles here: (Chef Sanjyot Keer)
instagram.com/sanjyotkeer
facebook.com/sanjyotkeerofficial
https://x.com/sanjyotkeer
The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
Intro 0:00
Puri Dough 1:49
Prep for Aloo Launji 3:15
Cooking Aloo Launji 4:18
Making Puri 11:21
Plating 13:53
Outro 15:26
