Puri Bhaji is a very popular breakfast or lunch dish in India, and is a one meal dish. This is made for various occasions and celebrations, served with scrumptious Indian sweets and gravies.
For Puri:
· Wheat flour – 2 cups
· Maida – ½ cup
· Powdered Sugar – ½ tsp
· Salt – ½ tsp
· Ghee – 1 tbsp
· Water
· Oil for frying
For Potato Bhaji:
· Potatoes – 1 kg (boiled, peeled and cubed)
· Oil – 2 tbsp
· Mustard seeds – 1 tsp
· Cumin seeds – 1 tsp
· Asafoetida (Hing) – ¼ tsp
· Green chillies – 4-5 (finely chopped)
· Ginger – 1 inch (finely chopped)
· Few curry leaves
· Onion – 3 medium sized (diced)
· Turmeric powder – ¼ tsp
· Lemon juice – 1 tsp
· Sugar – ½ tsp
· Salt
· Coriander leaves (finely chopped)
Method:
For Puri:
· Mix the wheat flour, maida, powdered sugar and salt together and knead to a hard dough with the required amount of water to make the puri dough.
· Add ghee to the dough and knead it again. Let it rest for 10-15 mins.
· Heat the oil in a kadai.
· Make small balls of the dough, with the help of a rolling pin, roll a little thick puri around 3” in diameter.
· Deep fry these puris in hot oil until slightly brown and fluffed up.
· Serve hot with potato bhaji.
For Potato Bhaji:
· Heat oil and add mustard seeds, cumin seeds and asafoetida.
· Once the mustard seeds crackle, add chillies, ginger, curry leaves.
· Now add onions and fry it till it is translucent.
· Add the boiled and cubed potatoes, turmeric and salt. Give a good mix.
· Add the lemon juice, sugar and stir again.
· Cook for 5 minutes on a low flame stirring occasionally and see that the potatoes do not get burnt.
· Garnish with freshly chopped coriander leaves and serve with hot puris.
