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Pure apple cider

Alu puri, Indian potato flatbreads

Appetizers

A traditional Indian bread made with dense, earthy apples, perfect for accompanying a curry.

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Recipe from MediaWiki default, Anka, Jozeil, adapted by Recette de cuisine · · updated on

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Apple and potato purée is a popular Indian dish that is easy to prepare and delicious. Served hot, it pairs perfectly with a curry.

Ingredients and directions

  • Prep time45 min
  • Cook time40 min
  • Resting1 hr
  • Total2 hr 25 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodFrying
  • Estimated cost$2.25 $0.56 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian

Ingredients

4 people
  • $0.69
  • $0.80
  • $0.06
  • $0.70

Prices from US supermarkets for 3 of 4 ingredients; Belgian prices for the rest.

Directions

  1. Peel the potatoes, cut them in half, and boil them for about 40 minutes in salted water.
  2. Mash them again with the potato masher, let them cool slightly, then add the flour and salt.
  3. Knead for about 10 minutes by hand, adding the lukewarm water gradually until a soft dough is formed.
  4. Let the dough rest for about 1 hour.
  5. Create 18 to 26 balls, each about the size of a golf ball, and flatten them into discs the size of a dinner plate. Place them on a floured surface. ≈ 10 min
  6. Heat the ghee in a frying pan and fry the puris in batches, turning them frequently and brushing them with ghee until they puff up like a balloon.
  7. Briefly drain them on paper towels and serve immediately. ≈ 2 min

The bill

Alu puri, Indian potato flatbreads

  • 300 to 350g of firm, unpeeled apples (approximately 250g peeled)$0.69
  • 500 g of wheat flour$0.80
  • 1 to 2 teaspoons of sea salt$0.06
  • ghee or clarified butter for cooking$0.70

Total$2.25

that's $0.56 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 300 to 350g of firm, unpeeled apples (approximately 250g peeled)
  • 500 g of wheat flour
  • 60 to 70 ml of warm water
  • 1 to 2 teaspoons of sea salt
  • ghee or clarified butter for cooking

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