How to make Puri Bhaji - SK Khazana -
Perhaps the most popular breakfast snack, puri bhaji is a wonderful combination
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Puri, Whole wheat flour
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Puri Bhaji - SK Khazana checkout Chatpati Pani Puri, Puchka, Paani Puri, Puchka . You can also find more Snacks and Starters recipes like Dragon Seafood Rolls Vegetable Gold Coin Creamy Cherry Tomato Bites Malvani Fish Fry
Puri Bhaji - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Puri Bhaji - SK Khazana Recipe
Puri
Whole wheat flour 1 1/2 cups
Salt to taste
Oil 1 tablespo to deep fry
Bhaji
Medium potatoes boiled, peeled and cut into cubes 4
Oil 2 tablespoons
Mustard seeds 1/2 teaspoon
Cumin seeds 1/2 teaspoon
Asafoetida a pinch
Green chillies chopped 2
Curry leaves 8-10
Turmeric powder 1/2 teaspoon
Salt to taste
Sugar 1/4 teaspoon
Fresh coriander leaves chopped 2 tablespoons
Fresh coconut scraped 2 tablespoons
Lemon juice 1 1/2 teaspoons
Method
Step 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.
Step 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.
Step 3
Open the lid and lightly mash the potatoes. Add lemon juice and mix well.
Step 4
Heat sufficient oil in a kadai.
Step 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.
Step 6
Place the puris on a serving platter and potato bhaji in a serving bowl and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
