Potato Bhaji Method
Par boil potatoes in a deep pan in water with salt and pinch of turmeric powder on highest flame setting for 5 minutes. Potatoes should be fully submerged in water. After that strain the potatoes and keep them aside.
In a non stick pan heat oil and add mustard seeds and cumin on lowest flame setting till they crackle. Stir continuously so that they don’t burn.
Add ginger garlic paste to it mix well and sauté.
Add turmeric and chilly to it mix well and sauté.
Add coriander to it mix well and sauté.
Add Maggie chicken cubes to it mix well and sauté.
Add par boil potatoes mix well and cook for 5-10 minutes or till they are fully cooked.
Serve it hot with hot puris, lime wedge, plain with chopped onions, and either ketchup or pickle.
Sieve the flour with salt and add (optional) melted ghee.
Add little water at a time and knead the dough well. The dough should be soft but a little stiff and tight.
Divide the dough into small or medium balls approximately 12-14 balls.
Apply oil to the dough balls. The idea of applying oil and not dusting flour is so that while frying the oil stays clean and you won\\\'t see dark burnt flour particles inside the oil.
Roll the dough evenly into circles which are not too thick or thin.
Place the rolled puri in a plate and cover with a clean kitchen towel so that they don\\\'t dry up.
Heat oil in a deep frying pan.
When the oil is sufficiently hot and is sizzling then add one puri at a time and fry gently.
Turn the puri when puffed up and fry the puri till golden brown.
Remove the puri and keep it on a kitchen napkin to remove excess oil.
If the oil becomes too hot lower the flame so that later on puris don\\\'t burn.
If the oil becomes a bit cold increase the flame so that the puris can fry properly.
Serve puri hot with potato bhaji or any vegetable or halwa or aam ras.