Puri and Potato Masala Recipe

The temperature in Hyderabad is a beautiful 18 C in the early mornings and hovers around the 20’s at least till 9 AM. This is K’s favourite season and sometimes its tough to make out where he starts and the dog ends on the bed. Despite a thick furry coat, one can find Sage snuggled under the blankets with K post his early morning walks.

We planned to spend the weekend with K’s parent’s who live close by. But Sage by dinner time on Saturday, had decided he wanted to go back to ‘his’ house and the non-stop fuss was too much to take. All of us were disappointed, especially me, because I was so looking forward to some total cooking free R&R. Sunday breakfast was supposed to be Puri and Aloo Bhaji and all of us were disappointed we could not go as per plans.

This morning, when we woke up, we spoke again of the missed chance of eating puri and aloo. Anyone who knows me, will tell you that they cannot remember when I voluntarily filled a pan with oil to deep fry anything! Even this blog has very few deep-fried treats. But the beautiful winter morning called out for some indulgence and I set about making an elaborate (for me) breakfast.

Puri (Makes 10-12)

11/2 Cup                     Whole Wheat Flour (I used Ashirwaad Atta)

1/4 teaspoon            Salt

1 teaspoon                 oil

Oil for deep-frying

Water to make the dough

Add about 1/2 cup water to the flour and mix with your fingers, add water a little at a time as required to bring the dough together to make a firm yet soft dough. Apply the oil and knead for a minute. Cover and set aside for at least 15 minutes.

Divide the dough into 10 equal parts, roll into a smooth ball between your palms, flatten and roll out dusting with dry flour into a 4 inch disc. Ensure the puri is not too thin, else it will break / burst while frying.

Heat oil in a kadai, gently lower the rolled out puri and fry on medium high heat till it puffs up, turn over and fry on the other side. The puri should be lightly golden. Remove from the pan with a slotted spoon and drain on absorbent paper before serving while still hot.

Note: Adding a tablespoon of semolina while making the dough results in crisper puris, I didn’t add this since I forgot.

Aloo Bhaji (Serves 3-4)

1 medium Onion, Sliced

4 medium Potatoes, boiled and peeled

1 green chilli, slit

1/2 inch piece Ginger, grated

1/2 teaspoon Red Chilli Powder

1/4 teaspoon Turmeric / Haldi powder

1 teaspoon Mustard Seeds

1 teaspoon Urad Dal (Black Gram, husked)

1 tablespoon Chickpea Flour (Besan / Senagapindi)

2 Tablespoons Milk / water

10-12 Curry Leaves

2 tablespoons Fresh Coriander Leaves

Salt to taste

1 Teaspoon Lemon Juice + More to serve

1 Tablespoon Oil

In a pan, heat the oil and splutter the mustard seeds. Add the urad dal and fry till it is turning golden. Add the green chilli, grated ginger, curry leaves and sliced onions. Fry till the onions are turning translucent, about 1 minute.

Add the turmeric powder and red chilli powder fry for a half a minute.

Peel and chop the boiled potatoes into chunks. Add them to the pan, reduce the heat to low and mix well till they are coated with the rest of the ingredients.

Add 1/2 cup of water, salt to taste and cover and cook on low heat for 5 minutes. Stirring a couple of times.

Remove the lid off the pan and stir the curry. Add 1/4 cup water if you want more gravy, test for salt and spices and adjust as needed.

Mix the chickpea flour with the milk/ water and gently pour it into the curry while stirring, continue to cook for a minute till the curry gets thickened.

Take off the heat and cool for 5 minutes. Garnish with chopped fresh coriander and lemon juice, stir to mix and serve hot with puris.