Puri Bhaji
This is a dish built on contrast: the crunch and steam of a fresh puri paired with the warm, turmeric-stained comfort of potatoes. It is best eaten immediately, while the steam still escapes the moment you tear into the bread.
Master the dough hydration
The secret to a puffing puri is a firm, tight dough. If the dough is too soft, it will absorb oil and become heavy.
- heavy-bottomed kadai or deep frying pan
- slotted spoon
- rolling pin
- mixing bowl
What goes in.
- 2 cupsatta (whole wheat flour)
- 1/2 cupwater, plus more as needed
- 4 largepotatoes, boiled and roughly mashed
- 1 tspcumin seeds
- 1/2 tspturmeric powder
- 2green chilies, slit
- 1/2 tspmustard seeds
- 2 cupsoil for frying
- to tastesalt
Achieving the perfect puff
When the puri hits the hot oil, gently press the center with your slotted spoon. This traps the steam inside, forcing the bread to inflate into a golden sphere.
The method.
Prepare the dough
Mix flour, a pinch of salt, and a teaspoon of oil. Gradually add water to form a stiff, non-sticky dough. Cover and rest for 20 minutes.
Temper the potatoes
Heat two tablespoons of oil. Add mustard seeds and cumin. Once they pop, add chilies and turmeric. Toss in the mashed potatoes, add salt, and pour in a cup of water. Simmer for 10 minutes until the gravy thickens slightly.
Roll the puris
Divide the dough into small lime-sized balls. Roll them into thin, even circles about 4 inches in diameter.
Fry
Heat oil until a small scrap of dough bubbles and rises immediately. Drop a puri in, press down to puff, flip once, and remove when golden brown.
Other turns to take.
Matar Bhaji
Add half a cup of fresh or frozen green peas to the potato mixture for added texture.
Red Chili Heat
Add a teaspoon of kashmiri red chili powder to the oil along with the turmeric for a vibrant, deep color.
When it doesn't go to plan.
Ensure the oil is hot enough. If the oil is cool, the puri will sink and turn greasy rather than puffing up.
Do not over-mash the potatoes; keeping some chunks provides a better texture.
Keep the rolled puris covered with a damp cloth while waiting to fry them to prevent the edges from drying out.
The ones that keep coming up.
Why didn't my puri puff up?
Usually, the dough was rolled too thin or the oil wasn't hot enough. Aim for a thickness of about 3 millimeters.
Can I use all-purpose flour?
You can, but the texture will be closer to a bhatura. Whole wheat flour (atta) provides the traditional structure and flavor.
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