Puri Bhaji Recipe
For the Puris
250g wheat flour (chappati atta)
2 tbs. sunflower oil
6 tbs sunflower oil (This is for frying)
For the Bhaji
5 medium-sized Potatoes
3 Tsp. mustard seeds
2 Tsp. ground turmeric
1 pinch asafoetida (Hing )
2 curry leaves
Salt to taste
- Pour 3 tbs of sunflower oil into the wheat flour. Mix with water and knead into a dough
- Make small (about 3 inches wide) balls out of the dough.
- Roll out the small balls into circular thin shapes (puris) with a rolling pin (add a bit of oil to the rolling surface to ensure that the dough does not stick to it).
- Heat up 6 tbs of oil in a wok until the oil becomes very hot.
- Gently immerse one puri into the oil and make sure that its surface is covered with the hot oil.
- Deep fry on both the sides until the puri is brown and fluffs up (Tip: the puri will only rise when the oil is very hot).
- Fry all other puris in a similar fashion.
- Cut the potatoes into small squares and put them in a microwaveable dish.
- Heat the oil in a saucepan and put in the mustard seeds.
- When they pop, put in the curry leaves and the asafoetida.
- Add this mixture to the potatoes in the microwaveable dish.
- Put in the turmeric, salt and about 2 tbs. of water and mix thoroughly.
- Put the dish in the microwave, cover and cook on high for 4 minutes.
- Get the dish out, stir the potatoes and cook on high for another 4 minutes.
- Repeat until potatoes are completely cooked.