Puri Bhaji | Breakfast with Chef Afraz | Sanjeev Kapoor Khazana

PURI BHAJI (Serves - 4)

Ingredients

Puri
1½ cups whole wheat flour (atta)
Salt to taste
2 teaspoons oil + for deep-frying
Bhaji
6 medium potatoes, peeled and boiled
1 medium onion
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds (jeera)
1-2 green chillies
1 medium tomato
1 teaspoon red chilli powder
¼ teaspoon turmeric powder
2 teaspoons coriander powder
Salt to taste
1 teaspoon sugar
5-6 fresh coriander sprigs + for garnishing
½ teaspoon garam masala powder

Method

1. To prepare puri, put wheat flour in a bowl. Add salt, 2 teaspoons oil and sufficient water and knead into stiff dough. Cover with a cloth and set aside.
2. To prepare bhaji, slice onion.
3. Heat oil in a non-stick pan. Add mustard seeds and cumin seeds and let the mustard seeds splutter.
4. Chop green chillies, add to pan alongwith sliced onion and sauté till onion turns translucent.
5. Finely chop tomato, add to pan and sauté till soft.
6. Cut potatoes into ½ inch cubes.
7. Add chilli powder, turmeric powder and coriander powder and mix on low heat. Add 3-4 tablespoons water, mix and cook for 1-2 minutes.
8. Add potato cubes and mix lightly. Add salt and sugar and mix. Add 1 cup water, mix and cook on low heat for 4-5 minutes.
9. Heat sufficient oil in a kadai.
10. Divide the dough into small equal portions and shape into balls. Dip each ball in hot oil and roll out into small discs.
11. Put the discs in hot oil and deep-fry till they puff up and turns light golden brown. Drain on absorbent paper.
12. Lightly mash the potato mixture and mix. Add ¼ cup water, mix and cook till the mixture boils.
13. Finely chop 5-6 coriander sprigs.
14. Add garam masala powder and mix. Add chopped coriander leaves and mix well.
15. Put the fried puris in a serving bowl. Put the bhaji in another bowl, garnish with a coriander sprig and serve hot.

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Cuisine - Indian

Course - starter

Dish - starter