Puri-Aloo Bhaji Recipe
Puri-Aloo Recipe is India’s all-time favourite breakfast. Today I am sharing it as Puri-Aloo Bhaji Recipe #Bharatkazaika. It is a hot favourite for a lazy Sunday brunch or when there are guests for breakfast. It is a typical #Bharatkazaika and enjoyed by young and old alike. There cannot be a more delicious breakfast than sizzling hot puffed puris and potato bhaji or curry.
Puri Aloo is Vedic Cooking
Puri is also certainly linked to festivities and rituals of the Hindu calendar. On almost every auspicious occasion the frying of the bread or puri in a Kadai full of hot ghee or oil is a certainty. It is undoubtedly rooted deeply in the Vedic way of cooking.
Puri is also made as a convenient meal, especially while travelling since it does not spoil easily. Potatoes are tempered with just a little cumin and asafoetida so that it is easier to eat while travelling. To suit the savoury-sweet palates, puri with Shrikhand is eaten in Gujarat and Maharashtra. Likewise the famous Nagori Halwa of Delhi and the puri-halwa tradition during the Navratras. I love it myself with sooji halwa or wheat halwa.
The combo of puri with chole or chickpeas is also popular but I just cannot have chickpeas and I have always been used to my mom’s simple potato curry recipe which makes it much lighter. As a kid, I would always love to have a puffed up puri so that I could punch it down! Puri is a universal favourite with kids, so go ahead and make it for them.
What is Puri-Aloo Bhaji
It can be served even at lunch with other dishes. Boiled potatoes and tomato puree is used for making potato curry. The potato curry is slightly spicy, tangy and yummy.
When I used to make puri-aloo bhaji for breakfast, my husband used to fry the puris for the kids, after I rolled them out. He used to feel mighty thrilled about it. When he sat down to eat, I would fry them hot and off the wok for him and God forbid if any Puri was not fried well. He would rib me by saying, ‘why don’t you put some lipstick on the puri, woman’ 🙂 (he always wanted it red and crisp)
Did you ever taste a mango puri? Check it out here.
Recipe for Puri-Aloo Bhaji Recipe
For the potato curry
2 medium-size potatoes, peeled and diced
2-3 tomatoes, pureed
1 tsp turmeric powder
Salt to taste
1 tsp red chilli powder
2 green chillies, chopped or sliced (optional)
1 tsp cumin seeds
1 tbsp oil
2 cups of water
1/2 cup fresh cream
Few coriander leaves for garnishing
For the puri (fried bread)
1 cup whole wheat flour
1 tablespoon semolina
1/4 teaspoon carom seeds (ajwain)
1/2 teaspoon salt
Approx. ½ cup of water
Oil to fry
The method for Aloo Bhaji
First, boil the potatoes. Peel and dice them into small pieces. Heat the oil. Add the cumin seeds and the curry leaves, now add the green chilli and pureed tomatoes.
Once the tomatoes are cooked, add the diced potatoes. Add the turmeric powder, salt and red chilli powder. Mix well and sauté for a few minutes.
Add a cup of water and let it simmer for ten minutes. If you want really thick gravy when you are cooking for more, then mash potato and add to the curry as it will make it thick.
This curry is versatile. It can be eaten with steamed rice or even roti. So you know what you can do with leftover curry!
Once done, garnish with fresh coriander leaves and serve with hot puris.
Method for Puris
Take the wheat flour, semolina, carom seeds and a pinch of salt in a bowl. Make a well in the centre and knead the wheat flour into a hard dough. If the dough is soft the puri may not puff up
Make small balls of the dough. Roll into small discs. See that you roll them evenly. Puffed up puris are liked by everyone and the dough and rolling should be just right for that.
Heat the oil in a wok for frying the puris. Place a disc in hot oil and it will puff up instantly. If it doesn’t, then press it gently with the perforated spoon. Flip once puffed and fry till they are golden brown.
Serve hot Puri off the fire with the potato gravy and some pickle!
Puri-Aloo Bhaji Recipe is a sure-fire culinary experience. Do try it .surely you will be wanting more.