Puri Bhaji

Puri Bhaji

Bhaji:

500 gms Potatoes (Boiled, peeled and cut into cubes)

1 tsp Mustard Seeds

½ tsp Urid Dhal (Black Gram)

½ Tsp Cumin Seeds or Jeera

1 small chopped Onion

1 inch chopped ginger

2 chopped green chillies

15 curry leaves

Small bunch chopped coriander leaves (Cilantro)

½ tsp turmeric powder

Salt to taste (1 tsp)

A pinch Asafoetida or Hing

¾ cup water

Oil for seasoning

Method:

Heat a deep pan and add 2 tblsp oil. When oil is hot add the mustard, urid dhal and cumin seeds. When urid dhal turns brown add the chopped ginger and green chillies. Fry for 30 seconds add the chopped onion and fry for a minute. Add the turmeric powder, Asafoetida and salt. Now mix and add the cut potatoes and half of the coriander leaves. Mix and add water – cook on slow flame for 5 minutes. Now add the remaining coriander leaves, mix and remove. The mixture should be slightly wetish.

Puri:

3 cups of Whole Wheat Flour ( Chapati Flour)

1 tsp salt

1 tblsp Oil

Water for kneading the flour

Flour for dusting the puris while rolling them

Oil for deep frying the puris

Method

Knead the flour along with salt, oil and water to form a dough. Form small balls (lime Sized). Roll them into puris dusting with wheat flour. Heat sufficient oil in a deep pan. When hot add a rolled puri. Press it slightly so that the puri puffs up. Turn to other side. Fry for 30 secs and remove. This way fry all puris.

Puris can be eaten with Potato bhaji, sambhar and coconut chutney.

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