Puri Bhaji [ Potato Masala]

Puri Bhaji is a very popular dish in India. Puri is a fried indian bread and bhaji is made with potato. It’s prepared in almost all the states of India.

Ingredients For Bhaji:

  • Potato (275 gm)
  • Onion (chopped, 1/2 cup)
  • Green Chili (slit, 1)
  • Ginger (grated, 1 tsp)
  • Curry Leaves (chopped, few)
  • Oil (3 tsp)
  • Mustard Seeds (1 tsp)
  • Chana Dal [Chick Peas] (Split, 1 tsp)
  • Turmeric Powder (1/4 tsp)
  • Urad Dal [Black Gram] (split, 1 tsp)
  • Salt (to taste)
  • Red Chili Powder (1 tsp)

Ingredients For Dough

  • Aata [ Whole Wheat Flour] (1 cup)
  • Maida (2 tsp)
  • Suji [Semolina] (1 1/2 tsp)
  • Oil (1 tsp)
  • Salt (to taste)
Prep time: 10 minutes

Cook time: 50 minutes

Total time: 1 hour

Cuisine: Indian

Category: Breakfast \ Lunch \ Dinner

Serves: 2

Method For Bhaji:

  • Pressure cook potatoes for 3-4 whistles.
  • Peel the skin and using a spoon mash partially.
  • In a skillet add oil and mustard seeds.
  • Let the seeds splutter and then add urad dal, chana dal .
  • Add the chopped onions, green chili and ginger.
  • Add salt to your taste, curry leaves, turmeric powder and red chili powder.
  • Sautee until onions are translucent.
  • Add a cup of water and allow it to boil.
  • Add the cooked potatoes and cook for 10 minutes.

Method For Dough:

  • In a wide bowl add aata, maida, suji, salt and oil.
  • Mix all the ingredients.
  • Add water slowly to make a dough.
  • Cover the dough using a wet cloth or a lid.
  • Rest the dough for 10 minutes.

Method For puri:

  • After ten minutes knead the dough again.
  • Divide the dough into small lemon-sized balls.
  • Dust the ball with the wheat flour and flatten it slightly.
  • Roll out to 3-4″ diameter.
  • Repeat the process with the rest of the dough.
  • Start frying when it is not totally dry.
  • Heat oil in a pan.
  • Deep fry the puris one after another.

Step by step pictures of bhaji recipe:

Pressure cook the potatoes.
Pressure cook for 3-4 whistles.
Peel the potatoes.
Cut using a spoon or a knife.
In a skillet add oil and mustard seeds.
After seeds splutter add urad dal and chana dal.
Add chopped onions, green chili and grated ginger, salt, turmeric and red chili powder.
Cook till onions turn translucent.
Add water and boil for 5-10 minutes.
Add cooked potatoes.
Cook for 10 minutes.

Step by step pictures of the dough:

In a wide bowl add aata, suji, maida, salt and oil.
Add water little by little to make a soft dough.
Rest for 10 minutes.

Step by step pictures of puri recipe:

Divide the dough into small lemon sized balls.
Dust the ball in wheat flour.
Roll out the ball to 3-4 inches.
Keep the puris ready before deep frying them.
Deep fry one after another in hot oil.
Press gently on the sides while frying to puff up.

Hara-Bhara Paratha

Hara-bhara paratha is very nutritious and filling meal. This paratha doesn’t need any side dish but can be eaten with either curd or pickle or chutney.

Ingredients for the dough:

  • Wheat Flour (1 cup)
  • Mint Leaves (1 Cup)
  • Cilantro (1 cup)
  • Green Chili (1)
  • Salt (1/2 tsp)

Ingredients for the filling:

  • Peas (1/2 cup)
  • Carrot (diced, 1/2 cup)
  • Cabbage (chopped, 1/2 cup)
  • Capsicum (chopped, 1/2 cup)
  • Beans (chopped, 1/2 cup)
  • Ginger (chopped, 2 tsp)
  • Potato (diced, 1/2 cup)
  • Onion (chopped, 1/2 cup)
  • Spinach (chopped, 1 cup)
  • Red Chili (powder, 2 tsp)
  • Salt (to taste)
  • Jeera (1 tsp)
  • Oil (8 tsp)
Ingredients for filling
Ingredient for the dough

Prep time: 15 minutes

Cook time: 40 minutes

Total time: 55 minutes

Cuisine: Indian

Category: Breakfast \ Lunch \ Dinner

Serves: 3

Method to make the dough:

  • In a grinder bowl add mint leaves, cilantro leaves, green chili, salt and water.
  • Grind to a fine paste.
  • In a bowl add wheat flour and half a cup of ground paste.
  • Knead the flour to a soft dough. If required add the paste or plain water.
  • Add oil and allow it to rest for an hour.

Method to make the filling:

  • In a grinder bowl add cut spinach, potato, cabbage, beans, peas, capsicum, carrot, onion, ginger and grind to a fine paste.
  • In a skillet add oil and jeera then add the ground paste.
  • Add salt and red chili powder and cook for 10 minutes or until the excess water is fully absorbed.
  • Cool the mixture.
  • Divide the mixture into lemon sized balls and set aside.
  • Knead the dough again and make equal sized balls.
  • Dust the ball with the wheat flour and roll out to 4-5″ diameter.
  • Place the stuffing at the center and seat it tightly.
  • Dust again with the wheat flour and roll out to 6-7″ diameter.
  • Heat a griddle to medium and place the paratha.
  • Cook partially on both the sides and then add oil.
  • Cook both the sides or until the brown spots appear.
  • Apply butter on both the sides if you prefer.
Add wheat flour in a bowl.
Add ground paste to the wheat flour to make a dough.
Add oil to make a soft dough.
Divide the lemon sized balls.
Grind the chopped vegetables to a fine paste.
Cook until the water is absorbed.
Divide the mixture into lemon sized balls.
Dust the ball with the wheat flour.
Roll out to 4-5″ diameter.
Place the ball at the center.
Seal tightly.
Dust again and roll out gently.
Roll out to 5-6″ diameter
Cook partially on both the sides.
Add oil on both the sides.
Cook until brown spots appear.

Notes:

  • For the dough if the wheat flour is 1 cup the ground paste is 1/2 a cup. Knock down the dough using your fist.
  • Knead the flour till the dough is soft and pliable.
  • The dough as well as the filling should be soft. This step is very essential to ensure smooth and soft parathas.