How to make Tasty Puri Bhaji

Indulge in the flavors of India with a mouth-watering dish that’s sure to leave you craving for more. Learn how to make Puri bhaji – a classic combination of crispy deep-fried bread and a spicy vegetable curry that’s a staple in every Indian household. Follow our simple steps to create a perfect balance of aromatic spices and rich flavors that will tantalize your taste buds and impress your family and friends. Don’t miss out on this delicious treat – try making Puri bhaji today!

Puri bhaji Recipe

Ingredients:

1. Puri:

• 2 cups whole wheat flour
• Water (for kneading)
• 1 cup fine suji
• Oil (for frying)
• Salt to taste

   2. Bhaji (Potato Curry):

• 4 medium-sized potatoes (boiled and diced)
• 2 tablespoons oil- 1 teaspoon jeera
•  1 onion (finely chopped)
•  finely chopped garlic
• 8-9 curry leaves
•  1 teaspoon turmeric powder
• Green fresh mutter
•  1 teaspoon red chili powder
•  Salt to taste
• 1 teaspoon garam masala
•  Fresh coriander leaves for garnish
• Water as needed

Instructions:

For Puri:

1. In a mixing bowl, add whole wheat flour ,fine suji,hot oil

and a pinch of salt. Gradually add water and knead into a stiff dough.

2. Divide the dough into small portions and roll them into balls.

3. Roll each ball into a small disc using a rolling pin, dusting with flour to prevent sticking.

4. Heat oil in a deep frying pan over medium-high heat.

5. Carefully slide in the rolled puris and fry until they puff up and turn golden brown. Remove from oil and drain excess oil on a paper towel.

*For Bhaji (Potato Curry):*

1. Heat oil in a pan over medium heat. Add jeera and fine chopped garlic seeds. Let them crackle.

2. Add chopped onions and curry leaves. Sauté until onions turn translucent.

3. Add green fresh mutter and sauté for a minute until the raw smell disappears.

4. Add turmeric powder, red chili powder,garam masala and stir it on low flame. 

5. Add boiled diced potatoes and mix well.and salt. Stir to coat the potatoes evenly with the spices.

6. Pour in enough water to cover the potatoes and bring to a cook with all spices.

7. Reduce the heat to low, cover the pan, and let it simmer until the potatoes are cooked through and the curry thickens slightly.

8. Garnish with fresh coriander leaves.