Hing Wale Aloo Poori- It’s simple, comforting, and honestly—once you try it, you’ll never crave roadside food again.
How to make it?
I lightly roast jeera, rai, coriander seeds, saunf, and dry red chillies, then grind them coarsely. Next, I heat some oil, add lots of hing, and toss in boiled potatoes. Once they start to get crispy, I add ground masala along with haldi, red chilli powder, salt, and amchur. A few minutes of slow cooking, and that spicy-tangy aroma fills the kitchen. Finally, I garnish it with fresh coriander leaves and pack it up with soft, puffed pooris.
Always use SP spices. Our hing and whole spices are so natural and aromatic that they instantly elevate the dish. The freshness and flavor make a huge difference — you can literally smell the quality!
So next time you’re heading on a trip, skip the restaurant food. Pack this homemade Hing Wale Aloo Poori and enjoy a meal that’s full of love, flavor, and a touch of savings.
Bahar Ka Khana ❌ Hing Wale Aloo Poori ✅
Make it with SP Spices — Taste the difference in every bite!
Ingredients:
FAQs
01
Can I make Hing Wale Aloo a day before travel?
Yes! It actually tastes even better the next day as the flavors deepen. Just reheat it before serving.
02
Why choose SP spices for this recipe?
Because SP spices are fresh, hygienically processed, and full of natural flavor. Whether it’s hing or whole spices, we bring out the authentic taste that makes homemade food truly special.
03
Can I skip hing?
You can, but it won’t be the same. Hing adds that unique aroma and punch which defines this recipe.
What’s the best way to pack it for travel?
Use a stainless steel or airtight container. Add a layer of butter paper to avoid oil leakage.
