Puri Bhaji
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About Puri Bhaji
Traditional Maharashtrian breakfast prepared in every household in Maharashtra. Quick and wholesome and required few ingredients for preparation. Wheat flour puri served with yellow potato bhaji or Jira aloo and served along with finely chopped onion and lemon wedges. Famous dish and available in every hotel in Mumbai. Best eaten for breakfast, lunch or dinner.
It is quite popular among school going kids and usually packed in the tiffin and preferred for picnics.
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Recipe Time & More
Ingredients
- 1 cup whole wheat flour (for puri â)
- 1/4 cup Flour (or maida maida â)
- 1 tbsp Sooji (fine â)
- 1 tbsp Oil (â for kneading for rolling puries)
- 1/2 tsp Salt (or as per taste)
- Water (as required for kneading)
- 1 tbsp Tempering (or aloo, or oil for jira aloo subji for â oil â)
- 1 tsp Cumin Seeds (â )
- 1 Onion (finely chopped â medium)
- 1 Green Chillies (medium hot â roughly chopped)
- 3 cloves Garlic (â â peeled and coarsely ground)
- 1 tsp Ginger (â coarsely ground)
- 1/2 tsp Asafoetida (â)
- 1/2 tsp Coriander Powder (â)
- 1 tsp Garam Masala (â )
- 1 tsp red chili powder (â)
- 1-2 tsp Salt (or as per taste)
- 2 For Bhaji - Boiled Potatoes– 2 Medium (for bhaji boiled potatoesâ medium)
- 2 leaves Coriander (finely chopped â)
- 1 tsp Lemon Juice (â)
- 1/4 tsp Kasuri Methi (optional â)
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Instructions
- Potato Subji - Heat oil in a non-stick pan. Add Cumin seeds. Let it splutter.
- Add roughly chopped green chillies. Stir it.
- Add finely chopped onion and salt. Cook till translucent.
- Add coarsely ground garlic cloves and ginger. Cook till raw aroma goes away.
- Add coriander powder, red chilli powder, garam masala and asafoetida. Stir for few seconds.
- Add boiled, roughly chopped potatoes. Mix well till mixture incorporates well with each other.
- Cover and cook on steam for 1 minute. Add 1/2 -1 tbsp warm water if required.
- Add finely chopped coriander, lemon juice, kasuri methi. Toss it.
- Puri - In a deep bowl take Wheat flour, Maida, Fine sooji, salt and Oil. Mix well.
- Add water slowly at a time knead into stiff dough. Cover and keep aside for 30 minutes.
- Divide dough into 10-12 equal parts. Shape them into a smooth ball.
- Heat oil in a wok or Kadai.
- Grease hands and rolling board with oil. Take small portion of dough and make a ball. Place it on board and roll evenly from all the sides. It should be little thick.
- Fry Puris on medium low flame from all the sides till golden brown
- Serve hot with Potato Bhaji/Curry or hot tea.
Recipe Notes
The dough should be stiff for making puries else they will not puff.
Tried this recipe?Mention @plattershare or tag #plattershare!
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This looks so good! Appreciate the share.
What a great recipe! Thanks for sharing.
Looks so delicious! Thanks for the recipe.
I’m loving this recipe already!