The ubiquitous puri aloo is as ingrained in the collective Indian mindset as Cricket. Every region has its own favorite – just like cricket stars – but everybody swears by the brilliance of this simple combination – just like cricket as a game.
(Image Credit: indiacafemn.com)
North – Punjab, Haryana, UP
The puri in the Gangetic plains is made of atta (wheat flour). The “aloo ki sabzi” here has a bit of light gravy. The distinguishing feature here is the tang in the aloo sabzi which comes from amchur (mango powder) or in some cases, a robust helping of mango pickle mixed into the simmering concoction. Note that the boiled potato is crushed rather than chopped to give it that warm, mushy texture.
(Image Credit: Wikimedia Commons)
East – Bengal, Odisha
Moving east into Bengal, the puri acquires a different name – “luchi” – and is usually made from maida (white wheat flour). The “aloo ki sabzi” gives way to “Dum Aloo” – a much drier, richer, garam masala & turmeric infused preparation, topped with coriander leaves where the potato is chopped large. In fact, the preferred variety is the bite-sized mini potato. The other favorite accompaniment to “luchi” in Bengal & Odisha is “Chhola dal”. Its chana dal with finely chopped coconuts.
West – Gujarat, Maharashtra
The West offers the maximum variety of aloo preparations accompanying the puri. In Gujarat, you will get a dry, roughly mashed potato preparation with jeera (cumin), onions and chilies. It’s light with a hint of sweet. The other hot favorite puri pairing is “shreekhand” – an intense and heavy sweet curd. Further down south in Maharashtra, while the aloo – now christened “bhaji” – remains roughly the same except for the light sweetness and the addition of haldi (turmeric) and tomatoes. The Shreekhand gets replaced with “Aamras” – literally, the “juice of mango”.
(Image Credit: Debabrata Sengupta)
Central – MP, Chhattisgarh
Two distinguishing features here, especially if you are in the vicinity of Indore – the huge size of the puri and a liberal sprinkling of “sev” on the aloo sabzi. The aloo preparation here is closest to the North Indian avatar in taste and texture but often has “chana” (chickpea) in it. Some places in Ujjain will add an additional layer of flavor with sharp & sweet chutney before the sev sprinkling.
(Image Credit: Debabrata Sengupta)
South – Karnataka, Tamil Nadu
I’m yet to find an original name for puri in any South Indian language, unlike the east. My guess, therefore, is that the puri originated in the North and made its way south. Small, crisp puris and delicious, dry aloo with onions, curry leaves, and mustard seeds.
In India, your puri aloo decides where you are from!!
