Head Over Coin

Indian recipes and culinary adventures

Aye Hai! Ram Ram! Get Ready to Gobble Down Garma Garam Puri Bhaji!

|

Chef Curry Do’pyaza

Aye Hai! Ram Ram! Get Ready to Gobble Down Garma Garam Puri Bhaji!

Namaste and Sat Sri Akal, my food-loving friends! Chef Curry Do’pyaza here, back with another dish that’s close to my heart (and stomach!). Today, we’re diving headfirst into the delicious world of Puri Bhaji, a classic Indian comfort food that’s guaranteed to bring a smile to your face.

Think of crisp, golden-brown puris puffed up like little balloons, paired with a flavorful, savory potato bhaji. Doesn’t that sound like heaven on a plate?

When do we eat this glorious dish?

Puri Bhaji isn’t just a meal; it’s an emotion! You’ll find it gracing breakfast tables across India, especially in the North and West. It’s a staple during festive occasions like Navratri, Diwali, and even simple family get-togethers. It’s the perfect “anytime” food, enjoyed equally on a bright sunny morning or a cool, rainy evening. Some communities even have specific days dedicated to eating Puri Bhaji! It’s that good!

A Little Trip Down Memory Lane

The history of Puri Bhaji is as rich and flavorful as the dish itself! Puris, the fried bread, have been a part of Indian cuisine for centuries. The bhaji, often made with potatoes, is a relatively newer addition, likely gaining popularity with the widespread cultivation of potatoes in India. Together, they form a match made in culinary heaven, a testament to the simple yet satisfying nature of Indian food.

Ready to Cook? Let’s Get Started!

Here’s what you’ll need to create this magic in your own kitchen. Don’t worry, it’s easier than you think!

Preparation Time: 20 minutes
Cooking Time: 30 minutes

Ingredients:

For the Puri:

  • 2 cups Gehun ka atta (Whole Wheat Flour)
  • 1 teaspoon Ajwain (Carom Seeds)
  • 1/2 teaspoon Namak (Salt)
  • 2 tablespoons Tel (Oil)
  • Water (as needed)
  • Tel (Oil) for deep frying

For the Bhaji:

  • 4 medium Aloo (Potatoes), boiled, peeled and cubed
  • 2 tablespoons Tel (Oil)
  • 1 teaspoon Rai (Mustard Seeds)
  • 1/2 teaspoon Jeera (Cumin Seeds)
  • 1/4 teaspoon Hing (Asafoetida)
  • 1 medium Pyaaz (Onion), finely chopped
  • 1 inch Adrak (Ginger), grated
  • 2 Hari Mirch (Green Chilies), finely chopped (adjust to your spice level!)
  • 1/2 teaspoon Haldi (Turmeric Powder)
  • 1 teaspoon Lal Mirch Powder (Red Chili Powder)
  • 1 teaspoon Dhania Powder (Coriander Powder)
  • 1/2 teaspoon Amchur (Dry Mango Powder)
  • 1/4 teaspoon Garam Masala
  • Namak (Salt) to taste
  • Fresh Dhaniya (Coriander Leaves) for garnish

Let’s Cook!

Making the Puri:

  1. In a large bowl, combine the wheat flour, carom seeds, salt, and 2 tablespoons of oil. Mix well.
  2. Gradually add water, kneading until you form a smooth, firm dough. The dough shouldn’t be too sticky.
  3. Cover the dough with a damp cloth and let it rest for at least 15 minutes. This helps the gluten relax, resulting in softer puris.
  4. Divide the dough into small, equal-sized balls (about the size of a small lime).
  5. Roll each ball into a small, even circle (about 3-4 inches in diameter). Don’t make them too thin!
  6. Heat oil in a deep frying pan or kadhai over medium-high heat. The oil should be hot enough for the puris to puff up immediately.
  7. Gently slide a puri into the hot oil. Using a slotted spoon, lightly press down on the puri to encourage it to puff up.
  8. Fry until golden brown on both sides.
  9. Remove the puri and place it on a paper towel to drain excess oil.
  10. Repeat with the remaining dough balls.

Making the Bhaji:

  1. Heat oil in a pan over medium heat.
  2. Add mustard seeds and let them splutter. Then add cumin seeds and asafoetida.
  3. Add chopped onions and sauté until golden brown.
  4. Add grated ginger and chopped green chilies. Sauté for a minute until fragrant.
  5. Add turmeric powder, red chili powder, and coriander powder. Sauté for another minute.
  6. Add the boiled and cubed potatoes. Mix well, ensuring the potatoes are coated with the spices.
  7. Add salt to taste and amchur powder. Mix well.
  8. Add about 1/2 cup of water, if needed, to adjust the consistency. The bhaji should be slightly thick.
  9. Simmer for 5-7 minutes, allowing the flavors to meld together.
  10. Garnish with fresh coriander leaves.

Chef Curry’s Top Tips for Puri Perfection:

  • Dough is Key: The dough should be firm but pliable. If it’s too soft, the puris will absorb too much oil.
  • Hot Oil is Crucial: The oil needs to be hot enough for the puris to puff up instantly. Test the oil by dropping a tiny piece of dough into it. If it rises to the surface quickly, the oil is ready.
  • Don’t Overcrowd the Pan: Fry only one or two puris at a time to maintain the oil temperature.
  • Rest the Dough: Resting the dough allows the gluten to relax, resulting in softer puris.

Different Ways to Cook Puri Bhaji:

  • Gas Stove: The traditional and most common method. Follow the instructions above.
  • Induction Stove: Works just like a gas stove. Adjust the heat settings accordingly.
  • Pressure Cooker (for Bhaji): You can pressure cook the potatoes with a little water for 2-3 whistles for faster cooking. Be careful not to overcook them!
  • Air Fryer (for Puri – experimental): While not traditional, you can try air frying the puris. Lightly brush the rolled puris with oil and air fry at 375°F (190°C) for a few minutes, flipping halfway through. Results may vary.
  • Slow Cooker/Crockpot (for Bhaji – not recommended): While you could technically make the bhaji in a slow cooker, it’s not the ideal method. The flavors might not develop as well, and the potatoes could become too mushy.

Nutritional Information (Approximate, per serving):

  • Calories: 400-500
  • Protein: 8-10g
  • Carbohydrates: 50-60g
  • Fat: 20-30g

(Note: This is an estimate and can vary depending on the ingredients and portion sizes.)

Serving Suggestions:

Serve the hot, puffed-up puris immediately with the flavorful bhaji. A dollop of plain yogurt or a side of sweet mango chutney complements the dish perfectly. You can also add a sprinkle of chopped onions and a squeeze of lemon juice for extra zing.

Time to Get Cooking!

There you have it, folks! A simple yet satisfying recipe for Puri Bhaji that’s sure to become a family favorite. Now, go on, put on your aprons, gather your ingredients, and get cooking! I promise you, the aroma of freshly fried puris and the taste of the flavorful bhaji will transport you to a happy place.

Try this recipe at home and share it with your friends and family. Spread the joy of delicious Indian food!
Until next time, happy cooking!

Yours truly,

Chef Curry Do’pyaza!