Aug 16, 2011

Puri / Poori Bhaji

Puri / Poori Bhaji

A deep fried Indian bread. Good combination with Aloo ki bhaji / dal or any North Indian Dishes !!

Makes: 8 - 9 puris

You will need

1 cup (200 g) whole wheat flour (gehum ka atta)
1/4 teaspoon (up to 1/2 teaspoon) salt
1/2 teaspoon sooji / rawa
1/4 teaspoon sugar
60 ml water
200 ml oil for frying


In a bowl, mix atta, salt, rawa and sugar. Add 60 ml (50 - 65 ml) water and make a dough. Keep aside in an airtight container for one hour.

Divide puri dough into 8 - 9 portions and make balls. Flatten them to make rounds (4 inches in diameter) with the help of little dry flour.

In a kadai, heat oil. Reduce heat to medium and fry puri one at a time till it puffs up. Turn over till both sides are golden brown. Drain on paper towels to absorb extra oil and serve with Dal or any North Indian gravy dishes / Aloo ki Bhaji of your choice.

Aloo Ki Bhaji

Serves: 3 - 4

You will need

1 tablespoon cooking oil
1 teaspoon mustard seeds
1 teaspoon jeera (cumin seeds)
½ teaspoon urad dal
3 green chillies, slit lengthwise
1 spring curry leaves
½ - inch piece ginger ( chopped )
½ teaspoon turmeric powder
2 onions, finely sliced
4-5 medium- sized potatoes (boiled, peeled and mashed)
3/4 teaspoon salt (or to taste)
100 ml (1/2 cup) water


Boil, peel and mash potatoes.

Heat oil in a wide pan. Add mustard seeds. When they splutter, add jeera, urad dal, curry leaves, chopped ginger & green chillies. Fry on a medium heat till crisp.

Add onion slices. Fry on a medium flame till the onions are brown in colour.

Add turmeric powder and fry well. Finally add mashed potatoes, salt to taste and 100 ml water.

Cover with a lid and cook on a low to medium heat for 12 – 15 minutes or until the bhaji slightly thickens / aloo well blended. Serve with puri or rotis.

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