Puri pic courtsey Russell Bassman
Whole wheat flour 4 cups, Oil 1/2 cup,
Salt to taste, Sugar a pinch, Water as needed
For Potato Bhaji:
Potatoes 250 gm, Chopped Onions 2 medium,
Chopped Tomato 1 large, Ginger Garlic Paste 1 Tb,
Red Chilli Powder 1 tsp, Turmeric Powder 1/4 tsp,
Cumin Coriander Powder 1 tsp, Garam Masala Powder a pinch,
Salt to taste, Sugar a pinch, Chopped Coriander Leaves 1 Tb, Oil as required
Sieve flour. Add water, salt and sugar and prepare a medium stiff dough, taking care to knead well. Set aside for half an hour. Now knead again with a little(1/2 tsp) oil till soft and devide into even-sized balls. Roll-out into 0.2 cm thickness and deep fry in fat or oil. When puffed up turn over and fry till lightly brown on both sides. Drain on paper napkins to remove excess fat.
Potato Bhaji 1:
Boil potatoes till done. Remove skin and break into pieces using your fingers (a little mashed potato is fine). In a pan, heat oil. Add chopped onions and saute till translucent. Add ginger garlic paste and saute till brown. Now add tomato and fry till soft. Now add the masalas and saute till oil leaves the sides. Now add the potatoes and mix well. Add water, salt and sugar as required and cook on low flame for 10 minutes. The consistancy should be thick, not runny. Add chopped coriander and remove.
Potato Bhaji 2 :
Boil 250 gm Potatoes.Cut into bite-sized pieces. Add salt and sugar to taste and mix well.
In 1 tsp oil, add 1 tsp mustard seeds, a pinch of asafoetida and turmeric and a few curry leaves. Add 2 green chillies cut into 1/2" pieces and saute. Now add the potatoes, mix well. Cover and cook on low flame for 3-5 minutes. Serve hot with puris.