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.

TOMATO CHUTNEY RECIPE

It’s a spicy, tangy condiment can be made in a jiffy. It can be served with indian breads, bakery breads, rice, as well as used as a dip for pasta and other dry snacks.

Ingredients

  • Tomato (chopped, fine, 2 cups)
  • Hing [Asafoetida] (small, cake)
  • Mustard Seeds (1 tsp)
  • Curry Leaves (few)
  • Urad Dal [Black Gram] (de-husked, split, 2 tsp)
  • Methi [Fenugreek] (seeds,1/4 tsp)
  • Salt (to taste)
  • Oil (4 tsp)
  • Red Chilies (3)

Prep time: 5 minutes

Cook time: 20 minutes

Cuisine: South Indian

Category: Breakfast\ Lunch\ Dinner\ Tiffin

Serves: 2

Method:

  • In a shallow skillet add oil and methi [fenugreek seeds] and sautee till they turn deep red in color.
  • Set aside the seeds and add urad dal [split black gram] and sautee till golden.
  • Set aside and add red chilies and sautee for a minute.
  • Set aside the red chilies and add hing [asafoetida].
  • Wait for it to double its size and set aside.
  • In the same skillet add tomatoes and salt.
  • Cook till the water evaporates.
  • In a grinder bowl add the sauteed dry ingredients and grind to a coarse consistency.
  • Transfer the ground mixture to a bowl and add the cooked tomatoes and grind.
  • Mix the ground tomatoes to the spice mixture.
  • Add some oil to the skillet and add mustard seeds.
  • Wait for the seeds to splutter and add curry leaves.
  • Pour the hot oil mixture on top of chutney.

Step by step pictures of the recipe:

Sautee urad dal, methi, red chilies and hing and keep aside.
Cook tomatoes and salt.
Cooked tomatoes.
Grind the sauteed ingredients.
Ground spice mixture.
Add the ground tomatoes to the spice mixture and mix well.
Add oil and mustard seeds, wait to splutter and add curry leaves.
Add the hot oil mixture on top of chutney.

Arbi Balls

Arbi balls are made with arbi, bread crumbs and other spices. It’s a modified recipe of arbi roast. Arbi roast is made without adding bread crumbs.

Ingredients:

  • Arbi [Taro Root] (300 gm)
  • Bread Crumbs (1/2 cup)
  • Red Chili Powder (2 tsp)
  • Oil (12 tsp)
  • Salt (to taste)
  • Curry Leaves (few)
  • Turmeric Powder (1/2 tsp)
  • Hing [Asafoetida] (Powder, 1/4 tsp)

Prep time: 10 minutes

Cook time: 40 minutes

Total time: 50 minutes

Category: Lunch \ Dinner

Cuisine: Indian

Serves: 2

Method:

  • Pressure cook arbi by adding 1 and a half cup of water.
  • Cook to 3-4 whistles.
  • Peel off the skin and add salt, red chili powder, hing, and turmeric powder and mash well.
  • Add bread crumbs and mix altogether.
  • Rub your palms with little oil and make small lemon sized balls.
  • Add oil to a shallow skillet and add the curry leaves.
  • Sautee for a minute and set aside.
  • Add the balls and allow it to cook for 5 minutes.
  • Gently flip over after 4-5 minutes and cook till they are crisp.

Step by step pictures of the recipe:

Pressure cook arbi for 3-4 whistles.
Cooked arbi.
Peel-off the skin.
Add salt, hing, red chili, and turmeric powder.
Mix altogether well.
Add bread crumbs.
Mix bread crumbs.
Make lemon-sized balls.
Sautee curry leaves in oil.
Cook arbi balls till they are crisp.
Gently flip the balls and cook on all the sides.

Notes:

  • Bread crumbs can be substituted with chick pea flour.
  • While cooking arbis it should not be under cooked or over cooked.

Avial

Avial is a simple mixed vegetable cooked in a coconut gravy with curd and seasoned with coconut oil and curry leaves. My grandma used to add some chopped tomatoes and beetroot to get the pink color which was loved by all in our family. But, here I have given the authentic recipe without beetroot.

INGREDIENTS:

  • Pumpkin (white, long cut, 2 cups)
  • Coconut (grated, 1 1/2 cups)
  • Carrot (long cut, 1 cup)
  • Beans (long cut, 1 cup)
  • Coconut Oil (1 tbs)
  • Green Chilies (3)
  • Drumstick (1/2 cup)
  • Curd (1/2 cup)
  • Banana (raw, long cut, 1/2 cup)
  • Brinjal (long cut, 1/2 cup)
  • Potato (long cut, 1 cup)
  • Jeera [Cumin] (seeds, 1 1/2 tsp)
  • Salt (to taste)
  • Curry Leaves (few)
Ingredients
Ingredients

Prep time: 20 minutes

Cook time: 50 minutes

Total time: 1 hr and 10 minutes

Category: Lunch \ Dinner

Cuisine: South Indian

Serves: 4

Method:

  • Add water to a skillet and add Pumpkin, potato, carrot, yam, brinjal, banana, beans, drumstick, and salt.
  • Cover with a lid and cook on a low flame.
  • Cook for 10-15 minutes or till the vegetables are cooked.
  • Grind grated coconut, green chilies and jeera to a coarse consistency.
  • If water is required add few teaspoons of water to adjust the consistency.
  • Make some space in the center of the pan and add coconut oil and in the same oil add curry leaves.
  • Switch off the flame and after 10 minutes add curd.

Step by step pictures of the recipe:

Cook the vegetables in a skillet and add some water.
Cover with a lid and cook for 10-15 minutes.
Grind coconut, jeera and green chilies to a coarse consistency.
Add the mixture to the cooked vegetables.
Make space at the center and add coconut oil and curry leaves.
Add curd once it is cooled.

Notes:

  • While cooking vegetables neither it should be over cooked nor under cooked.
  • Whisk the curd before adding to the cooked vegetables.
  • Fresh curd is preferred always.