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Randeri Aloo Puri
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5 from 3 votes

Randeri Aloo Puri ~ A Surati Street Food

Randeri Aloo Puri is a popular Surati street food that is a typical chat and chat loves will enjoy this much! These are small pooris topped with white peas gravy and other chat items to make a sinful delight.
Course Breakfast, Dinner
Cuisine Gujarathi
Keyword Combo Dishes
By Cook Method Deep Fried, Stovetop
Occasion Evening Snack, Weekend Special
By Diet Protein Rich
Dish Type Combo Dishes, Deep Fried Dishes, Gravy Side Dishes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 20 number
Author Srivalli


For the pooris

  • 1 cup All Purpose Flour
  • 1 tsp Cooking Oil
  • Salt to Taste
  • Cooking Oil for deep frying

For the Gravy

  • 1 cup Yellow Peas
  • 1 cup Potatoes
  • 1 tsp Ginger Chilli Paste
  • A Pinch Turmeric Powder
  • A Pinch Asafoetida / Hing
  • Salt to Taste
  • 1 tsp Garam Masala

For Green Chutney

  • 5 Green Chilies
  • 1/2 cup Coriander Leaves
  • Salt to Taste

Kokum chutney

  • 2 to 3 nos Kokum
  • Salt to Taste
  • 1/4 cup Water

For final toppings

  • Onions sliced
  • Spring Onions finely chopped
  • Papdis broken
  • Sev
  • Boondi


For the pooris

  • Take the flour along with salt in a wide bowl, slowly add water to knead to a stiff dough.
  • Divide into big balls and dust well.
  • Now roll out to a big poori from which you can cut out 2 inch diameter pooris.
  • Continue with the entire batch and deep fry in batches. Keep it aside.

For gravy

  • Wash and soak the white or yellow peas overnight. Change the water a couple of times before pressure cooking it till it is well cooked.
  • Heat a nonstick pan with oil, add ginger green chili paste saute well.
  • Add hing, boiled potatoes, turmeric powder, and salt. Saute well.
  • Add the cooked peas and the required water and bring to a boil.
  • Finally, add the garam masala and mix well. When ready, keep it aside.

For chutney

  • Make a smooth paste with coriander leaves, green chilies, salt, add little water. Some suggest making only with green chilies.

For the Kokum chutney

  • Soak Kokum for 1 hour add salt and water grind it to a fine paste.

Assembling Randeri Aloo Puri

  • In a serving plate, place about six pooris, top it with the peas gravy.
  • Next add the green chutney, followed by kokum chutney, sev, boondi, and broken papdis. I skipped spring onions as I didn't have. So I skipped onion slices as well
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