The puri-bhaji combination is mostly associated with the state of Maharashtra, but variations of the bhaji or vegetable preparation and puris are also served in other states. Puri bhaji is a great meal at breakfast or lunch, although puris can get a little heavy for dinner. Puri bhaji is the best of all Indian take-aways, on journeys, picnics etc.
The combination of the hot puris and the potato vegetable is nourishing, with the goodness of wheat and the carb filled vegetable. The dish is a hit with children and adults alike and very easy to come up with, when guests pop in suddenly.
Ingredients:
For the puris:
- 2 cups Indian whole wheat flour
- 1/2 Tablespoon vegetable oil
- Salt to taste
For the bhaji:
- 4 medium sized potatoes, diced
- 1 onion, chopped
- 1 tomato, diced
- 2 green chillies, chopped fine
- 2 flakes of garlic, crushed
- 1/2 tsp of trumeric powder
- 6 curry leaves
- 1 tsp mustard seeds
- 2 tblsp vegetable oil
Popular Accompaniments:
Puri bhaji also goes well with shrikhand or flavored fruit or plain yogurt and definitely some hot, spice tea. Instead of puri, you can serve the Bhaji with bread too.
Preparation:
Puris:
1. Mix together the whole wheat flour, vegetable oil and salt in a bowl, till the mixture feels grainy to touch.
2. Slowly add about 3/4 cup warm water. The water should be added slowly and just enough to form smooth, firm dough.
3. Knead the dough till smooth and even.
Cover the dough with a moist muslin cloth and set aside for at least 1/2 hour
Main Cooking:
Puris
1. Divide the puir dough into small golf-ball sized balls.
2. Roll the dough into 5 to 6 inch rounds on a board that is oiled well and with a rolling-pin that is oiled too.
3. Slowly lower the rounds, one by one, into the pre-heated vegetable oil in a saucepan.
4. Once the puris puff, turning each once only, fry till light brown, drain and set aside.
5. Allow the excess oil to drain off onto tissue paper.
Bhaji
1. Heat the oil in a deep, thick bottom pan.
2. Allow the mustard seeds to pop and then add the curry leaves.
3. Add the crushed garlic and chillies and fry till the aroma spreads.
4. Add the chopped onion and fry till golden brown.
5. Add the diced tomato and cover the pan till the juice makes a paste of the mixture.
6. Add the diced potatoes, turmeric powder and salt to taste.
7. Cook till the potatoes are soft and easy to eat with the hot puris.
Presentation:
You could either serve the bhaji separately or place a little on each puri. When traveling, the best way to carry puri bhaji is by creating a roll of a little bhaji in each puri and sealing off one end with foil.
