ReceptnaptárPuri bhaji (fried puffed bread with spiced potatoes)
Puri bhaji is a favourite breakfast and festive dish of Mumbai and North India: the puri is a golden, puffed, crisp bread, and the bhaji a spiced, lemony potato dish. The puri puffs up spectacularly like a balloon while frying, and is best eaten at once.
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Ingredients
Method
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- Mix the flour with the salt and oil, gradually add water and knead into a firm, smooth dough; cover and rest for 20 minutes.
- For the bhaji, pop the mustard seeds in a little oil in a pan, add the curry leaves, chillies, ginger and onion and soften for 5-6 minutes.
- Add the turmeric, mashed potatoes, a little water and salt and cook for 5 minutes so the flavours meet; season with lemon juice and coriander.
- Divide the dough into 16 small balls and roll each into a disc of 8-10 cm, about 2-3 mm thin.
- Heat plenty of oil (about 180 °C); slide in the discs one by one and press gently with a slotted spoon so they puff, frying each side for 20-30 seconds until golden.
- Drain on kitchen paper and serve at once with the hot bhaji.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The dough should be firm, not soft, or it soaks up too much oil.
- The oil should be hot (180 °C): if cold the puri won't puff, if too hot it burns.
- Roll it thin and an even thickness so it puffs evenly.
- The bhaji keeps in the fridge for 3 days; fry the puri fresh.
Frequently asked questions
Why doesn't my puri puff?
The oil is cold, the dough too soft or thick, or the thickness uneven.
Can it be baked?
It won't puff, but a crisp, lower-fat flatbread can be made in a fan oven.
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More indian ideas
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