Puri bhaji potatoes or mustard potatoes developed by Katy Damania and Arni Balsara and ably assisted by Deia Balsara

Puri bhaji potatoes or mustard potatoes developed by Katy Damania and Arni Balsara and ably assisted by Deia Balsara

Puri Bhaji

Another favourite classic of the family especially during monsoon. It was another holiday due to heavy rains so had hot puris with potato bhaji.

  • Level

    Easy
  • Servings

    4
  • Potato Bhaji Ingredients
  • 1kg potatoes cut into cubes
  • 1 green chilly deseeded and chopped
  • 2 maggie chicken cubes (optional)
  • 1 small bunch Coriander chopped
  • 1 tablespoon whole Mustard seeds
  • 1 teaspoon whole cumin
  • 2 teaspoon ginger garlic paste
  • Half of 1/4 teaspoon turmeric powder
  • Half of 1/4 teaspoon salt as per requirement
  • 10-15 tablespoons oil for frying
  • Puris Ingredients
  • 1 cup = 250 ML
  • 3 cups wholewheat atta or flour
  • 1 teaspoon melted ghee (optional)
  • Salt as per requirement
  • Water as per requirement
  • Oil for deep frying as per requirement

Method

    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 on 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 or plain with chopped onions and either ketchup or pickle.
    Puris Method
    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.
    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
Recipe By

Mohnaz BalsaraMember of ZFC

Own a travel company called DeiaMo Paradiso. Have extensive deals in over 100+ countries. Love to travel and take tons of photograhs.

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