Puri-Aloo Bhaji Recipe #Bharatkazaika
  1. 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.
  2. Once the tomatoes are cooked, add the diced potatoes. Add the turmeric powder, salt and red chilli powder. Mix well and sauté for few minutes.
  3. Add a cup of water and let it simmer for ten minutes.
  4. If you want really thick gravy when you are cooking for more, then mash a potato and add to the curry as it will make it thick.
  5. This curry is versatile. It can be eaten with steamed rice or even roti. So you know what you can do with leftover curry!
  6. Once done, garnish with fresh coriander leaves and serve with hot puris.
  7. Method for Puris
  8. 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
  9. 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.
  10. 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.
  11. Serve hot puri off the fire with the potato gravy and some pickle!
  12. Puri-Aloo or Puffed Wheat Bread & Potato Curry is a sure-fire culinary experience. Do try it out. Surely you will be wanting more.
Recipe Notes


1. You can make dry potato curry if you like.

2. Add a little cream to the bhaji for a heightened flavour.

3. Roll out the puris a little thick so that they puff up.