Discover The Ultimate Puri Bhaji Recipe For A Delicious Breakfast Treat

Puri Bhaji is an Indian dish where whole wheat puris are deep-fried and served with a spiced potato curry. The puris are made from a firm dough, and the bhaji is cooked with tempered spices, onions, and mashed potatoes. The dish is garnished with coriander and served hot with pickles and yogurt.

Puri Bhaji is a classic Indian dish comprising puffed, deep-fried puris paired with a spiced potato curry (bhaji). The puris are made from whole wheat flour, kneaded into a firm dough, and then rolled and fried until golden brown. The bhaji is prepared by tempering mustard seeds, cumin, curry leaves, and green chilies, then cooking mashed potatoes with onions and turmeric. The bhaji is simmered to the desired consistency and garnished with coriander. The dish is often enjoyed with pickle and yogurt. Resting the dough and maintaining the right frying temperature are key to perfect puris.

Ingredients:

For the Puri:

Whole wheat flour (atta) : 2 cups
Semolina (sooji) : 2 tbsp (optional, for crispier puris)
Oil : 1 tsp (for the dough) + oil for deep frying
Salt: 1/2 tsp
Water : as needed to knead the dough

For the Bhaji (Potato Curry):

Potatoes : 4 medium-sized, boiled, peeled, and roughly mashed
Onion : 1 large, thinly sliced
Green chilies : 2, slit lengthwise
Ginger : 1-inch piece, finely chopped
Curry leaves: 10-12
Mustard seeds: 1 tsp
Cumin seeds: 1 tsp
Turmeric powder: 1/2 tsp
Asafoetida (hing): a pinch
Salt: to taste
Oil: 2 tbsp
Water: 1 to 1.5 cups (adjust for desired consistency)
Fresh coriander leaves: 2 tbsp, chopped (for garnish)
Lemon juice: 1 tbsp (optional)

Instructions:

1. Preparing the Dough for Puris:

In a large mixing bowl, combine the whole wheat flour, semolina (if using), and salt.
Add 1 teaspoon of oil and mix it into the flour with your fingers until it's well incorporated.
Gradually add water to the flour mixture and start kneading to form a smooth, firm dough. The dough should not be too soft or too hard; it should be pliable.
Once the dough is ready, cover it with a damp cloth and let it rest for about 20-30 minutes.

2. Preparing the Bhaji:

Heat 2 tablespoons of oil in a deep pan or kadai over medium heat.
Add mustard seeds to the hot oil. Once they begin to splutter, add cumin seeds and let them sizzle.
Add asafoetida and curry leaves, followed by the slit green chilies and chopped ginger. Saut for a minute until fragrant.
Add the thinly sliced onions and saut until they turn translucent.
Stir in the turmeric powder and cook for a few seconds.
Add the roughly mashed boiled potatoes to the pan and mix well to coat them with the spices.
Pour in 1 to 1.5 cups of water, depending on how thick or thin you want the bhaji. Mix well and let it simmer for 5-7 minutes.
Add salt to taste and adjust the consistency by adding more water if needed. If you prefer a slightly tangy taste, add lemon juice.
Once the bhaji reaches the desired consistency, turn off the heat and garnish with freshly chopped coriander leaves.

3. Rolling and Frying the Puris:

Divide the dough into small lemon-sized balls.
Take one dough ball, flatten it slightly, and roll it out into a small disc, about 4-5 inches in diameter. The puri should be even and not too thin.
Heat oil in a deep frying pan or kadai over medium-high heat. The oil should be hot enough that when you drop a small piece of dough, it rises to the surface immediately.
Carefully slide the rolled puri into the hot oil. It should puff up almost instantly. Gently press down on the puri with a slotted spoon to help it puff up fully.
Flip the puri and fry until both sides are golden brown. Remove it from the oil and drain on a paper towel.
Repeat the process with the remaining dough balls.

4. Serving: