Puri Bhaji

Preparation :5 mins
Cook :20 mins
Total Time :25 mins
Servings :Makes 2 servings

Ingredients :

For The Aloo Bhaji
1 1/2 cups boiled , peeled and chopped potatoes
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
4 curry leaves (kadi patta)
1/2 cup sliced onions
1/2 tsp turmeric powder (haldi)
1 1/2 tsp green chilli paste
2 tsp lemon juice
2 tbsp finely chopped coriander (dhania)
salt to taste

For The Puris
1 cup whole wheat flour (gehun ka atta)
2 1/2 tbsp oil
a pinch of salt
oil for deep-frying

Method :

For the aloo bhaji
For the aloo bhajiHeat the oil in a broad non-stick pan or kadhai, add the mustard seeds and curry leaves and sauté on a medium flame for 30 seconds.Add the onions and sauté on a medium flame for 2 minutes.Add the turmeric powder and potatoes, mix well and cook on a medium flame for 1 to 2 minutes, while mashing it lightly with a back of the spoon.Add the green chilli paste, lemon juice, coriander and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.
For the puris
For the purisCombine the whole wheat flour, 2 tbsp of oil and salt all and knead into a stiff dough using enough water.Knead again with the remaining ½ tbsp of oil and cover and keep aside for 10 to 15 minutes.Divide the dough into 12 equal portions and roll out each portion into a 75 mm. (3\") diameter round.Heat the oil in a deep kadhai and deep-fry the puris a few at a time till they turn golden brown in colour from both the sides.Drain on absorbent paper.
How to proceed
How to proceedServe the aloo bhaji hot with puris.