Puri Bhaji Recipe
Summary
- This recipe features a delicious and easy-to-make Aloo ki Tarkari (potato curry) served with fluffy, deep-fried Puris. It's a classic combination often enjoyed for breakfast or brunch, offering a delightful blend of savory and comforting flavors.
All Ingredients - For Aloo ki Tarkari (Potato Curry)
- Potatoes (peeled and chopped) 500 g
- Water 1 liter
- Salt 1 tsp
- Turmeric powder 1 tsp
- Chili flakes 1 tsp
- Crushed coriander 1 tsp
- Crushed white cumin 0.5 tsp
- Kalonji (Nigella seeds) 0.5 tsp
All Ingredients - For Puri (Fried Bread)
- All-purpose flour (Maida) 2 cups
- Whole wheat flour (Chakki ka atta) 1 cup
- Salt 0.5 tsp
- Ghee 1 tsp
- Water as needed
- Cooking oil 1 kg
Tools You'll Need
- Pan
- Kadai
- Mixing bowl
- Bowl
- Slotted spoon
Don't have an ingredient? Try these swaps
No All-purpose flour?
- White whole wheat flour (1:1)
- 1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Aloo ki Tarkari - Initial Cooking
Place the 500g peeled and chopped potatoes into a pan. Add approximately 1 liter of water, 1 teaspoon of salt, 1 teaspoon of turmeric powder, 1 teaspoon of chili flakes, 1 teaspoon of crushed coriander, and 0.5 teaspoon of crushed white cumin. Mix all ingredients well. Bring the mixture to a boil over high heat, then cover the pan and the heat to low. Allow the potatoes to cook until they are tender.
Step 2: Mash Potatoes and Finish Tarkari
Once the potatoes are tender, use a masher or a large spoon to gently break them into large chunks within the gravy. Add 0.5 teaspoon of kalonji (nigella seeds). Increase the heat to high and cook for a few minutes to slightly the water content, ensuring there is still plenty of gravy. Turn off the heat.
Step 3: Prepare Puri Dough
In a large bowl, combine 2 cups of all-purpose flour and 1 cup of whole wheat flour. Add 0.5 teaspoon of salt and mix thoroughly. Gradually add water, continuously, until a stiff dough is formed.
Step 4: Rest the Dough
Apply 1 teaspoon of ghee to both sides of the dough. Cover the bowl and let the dough rest for .
Step 5: Form and Roll Puris
After , briefly the dough again. Divide the dough into approximately 14 small, equal-sized balls (pedas). Lightly dust your work surface with flour and roll out each peda into a thin, circular puri.
Step 6: Deep Fry Puris
Heat approximately 1 kg of cooking oil in a deep pan or kadai over medium-high heat until it is hot. Carefully slide one rolled puri into the hot oil. Gently press down on the puri with a slotted spoon to help it puff up. Once it puffs and turns golden brown on one side (about ), flip it over and fry the other side until golden brown. Remove the fried puri from the oil and place it on a plate lined with paper towels to drain excess oil.
Step 7: Serve Puri Bhaji
Serve the hot, fluffy puris immediately with the Aloo ki Tarkari. Optionally, serve with halwa, chana salan, sliced red onions, green chilies, and pickle for a complete meal.
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