Puri Bhaji

Ingredients 

Puri

• 1½ cups whole wheat flour
• Salt to taste
• 1 tablespoon oil + to deep fry 

Bhaji

• 4 medium potatoes boiled, peeled and cut into cubes
• 2 tablespoons oil
•  ½ teaspoon mustard seeds
•  ½ teaspoon cumin seeds
• A pinch of asafoetida
• 2 green chillies chopped
• 8-10 curry leaves
•  ½ teaspoon turmeric powder
• Salt to taste
• ¼ teaspoon sugar
• 2 tablespoons fresh coriander leaves chopped
• 2 tablespoons fresh coconut scraped
• 1½ teaspoons lemon juice

Method

1. Take flour in a bowl, add salt and oil and mix well. Add sufficient water and knead into a stiff dough. Cover the dough with a damp cloth and set aside to rest for 10-15 minutes.
2. Heat oil in a non-stick pan, add mustard seeds and once they splutter, add cumin seeds, asafoetida, green chillies, curry leaves, potatoes and turmeric powder and mix well. Add salt, sugar, coriander leaves, coconut and ½ cup water and mix well. Cover and cook for 5-6 minutes.
3. Open the lid and lightly mash the potatoes. Add lemon juice and mix well.
4. Heat sufficient oil in a kadai.
5. Divide the dough into small equal portions. Lightly grease the worktop and roll out each portion into a round puri. Slide in the puris, one at a time, and deep-fry, turning sides till they are golden on both sides. Drain on absorbent paper.
6. Place the puris on a serving platter and the potato bhaji in a serving bowl and serve hot.