PURI BHAJI ( POTATO CURRY WITH FRIED FLATBREADS)

This is like a simple potato curry that is brimming with goodness of tomato , ground spices and hearty potato. 

There are various different ways of cooking this sabzi in communities of India , but my family recipe include basic ingredients. This has got to be my favourite one and as much as the combination of puri aloo is great for festivals and celebrations. It’s also one that as Indians we enjoy into for breakfast , especially SINDHI people.

Recipe:

Ingredients:

Aloo sabji:

• 3 medium potatoes cut into cubes
• 3 tbsp vegetable oil
• Pinch of asafoetida
• 3 green chilles finely chopped
• 2 medium tomatoes finely chopped
• 1 tsp cumin seeds/ Jeera
• 1 tsp coriander powder
• 2 tsp chilli powder
• 1 tsp haldi powder / Turmeric powder
• Salt to taste
• Few curry leaves
• 1 cup water
• Fresh coriander for garnish

Puri:

• 2 cups wheat flour
• Pinch of salt
• 3 tbsp vegetable oil
• Water - Enough to knead a soft dough
• Oil for deep frying

Method:

Aloo Sabji :

• In a pressure cooker heat the oil on a medium flame. 
• Add the asafoetida  and cumin seeds and let it cook for a couple of seconds. 
• Now add the tomatoes chopped along with dry spices, chilies , curry leaves and potato, mix nicely for a good 2-3 mins.
• Once you see that the mixture tends to leave a little oil, add in the water and close the lid.
• Cook for 4 whistles.
• Now check if the potato is soft , once done - sprinkle coriander and serve hot.

Puri:

• Add the wheat flour, salt and vegetable oil in a bowl. 
• Now gradually mix in the water a little at a time to help bring the dough together. 
• Using your fingers knead the dough into a ball until smooth and soft.
• Let it rest for 10 mins.
• Knead the dough once again and divide into equal balls (you should get about 15-17 portions). Flatten the ball and rub with a little oil; roll out into a small disc. 
• Heat oil in a kadhai for deep frying.
• Deep fry the puri in the oil. 
• At this stage it will sink into the oil gradually rising to the surface. Using a frying spoon press lightly until it puffs up and then turn it over and cooking for 2-3 seconds. 
• Lift the puri out and drain on tissue paper whilst you make the rest. 
• Serve them hot and puffed .

Happy cooking.