How to make Puri Bhaji- SK Khazana -
An extremely delicious snack that is so popular all over India
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Whole wheat flour (atta) dough (गूंदा हुआ आटा), Potatoes (आलू)
Cuisine : Indian, Maharashtrian
Course : Snacks and Starters
For more recipes related to Puri Bhaji- SK Khazana checkout Puri Bhaji Spring Roll, Sambousek. You can also find more Snacks and Starters recipes like Mixed Sprouts Cups Shakarkand Chiwda Homemade Tacos Basmati Rice Indian Arrancini
Puri Bhaji- SK Khazana Recipe Card
You can’t eat breakfast at night or dinner in the afternoon – but snacks? that you can eat anytime of the day! Along with tea, after school or at a birthday party – snacks are every foodie’s ultimate favourite. Healthy snacking is the best way to satisfy your munchies without the worry of to many added calories.
Prep Time : 31-40 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Puri Bhaji- SK Khazana Recipe
Whole wheat flour (atta) dough as required
Potatoes boiled and peeled 6 medium
Oil 2 tablespoons
Mustard seeds 1 teaspoon
Cumin seeds 1 teaspoon
Split black gram skinless (dhuli urad dal) 1 teaspoon
Curry leaves 4-5
Asafoetida 1/4 teaspoon
Turmeric powder 1/4 teaspoon
Onion chopped 1 large
Green chillies 1-2
Salt to taste
Sugar 1 teaspoon
Scraped coconut for garnish+ 1 1/2 tablespoons
coriander leaves chopped 1 tablespoon
Method
Step 1
Heat oil in a non-stick pan. Add mustard seeds and cumin seeds and let the mustard seeds splutter. Add split black grams, torn curry leaves, asafetida, mix well and saute for 1-2 minutes.
Step 2
Add onion, mix and saute for 1 minute. Cover and cook for 3-4 minutes.
Step 3
Heat sufficient oil to deep-fry the puris.
Step 4
Add green chillies to the onion mixture. Add potatoes, salt and sugar and toss well.
Step 5
Add coconut and coriander leaves and toss well. Sprinkle some water, cover and cook for some time.
Step 6
Divide the dough into small equal portions and shape into balls. Put some oil on the rolling board, keep each dough ball on it and roll out into slightly thick puris. .
Step 7
Slide in the puris, one at a time, into hot oil and deep-fry till they puff up and turn light golden brown. Drain on absorbent paper.
Step 8
Transfer the bhaji into a serving bowl, garnish with coconut and coriander leaves. Transfer the puris on a serving plate and serve them hot with the bhaji.
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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.
