Lunch or snack - its Puris and Potato Bhaji

Deep fried puris - puffed puris
Deep fried puris - puffed puris
a variation - cumin pepper puris
a variation - cumin pepper puris
Frying a puri in hot oil
Frying a puri in hot oil
The potato 'bhaji' with the puri
The potato 'bhaji' with the puri

The Northern part of India is the major producer of wheat and the origin of all leavened breads. Wheat is the staple food of the north and so we have leavened breads like Chapati, Phulka, Roti, Naan, Paratha, Kulcha which are not only nutritious but are packed with taste. Pooris or Puris are another variation of the artistic and culinary creation made from wheat flour dough. While the other Indian breads are roasted or baked, puris are deep fried. They are a delectable delicacy for both children and adults alike. Puris are deep fried unleavened breads served mostly for breakfast or as a snack or light meal. They are made from a a dough prepared almost like that of the normal rotis or chhapatis but is not as soft. Round discs are rolled out of the dough and deep fried to give puffed pooris pale golden brown in color. Puris can be served with a number of accompaniments like - halwa, potato bhaji, korma, chana masala or dal . A popular variation of the puri is the the 'bhatoora' which is three times the size of a puri in diameter. Bhaturas are served with chole or spicy chick peas. Puris are served at special ceremonies like poojas and weddings. The word puri originates from the Sanskrit word parika which means a circular disc of flattened dough. Puri Bhaji is a a trendy snack cum meal in the state of Maharashtra. Puris in Maharashtra are served with Potato bhaji, Shrikhand or Basundi . Shrikhand and Basundi are both desserts made from milk.- an undeniable identity of Maharashtra. The Maharashtrian style potato vegetable is made with boiled potatoes seasoned with turmeric, mustard seeds, curry leaves and garnished with fresh coriander.A great hit with both children and adults of all cultures here’s a recipe you can try –

Puris

Ingredients:
2 cups Wheat flour
2 teaspoon of sugar
oil or ghee for frying
water
Cooking Directions:
Prepare dough for puri by adding together ½ cup of of water, 2 cups of wheat flour and 1 teaspoon of ghee. Knead well to a hard dough. Shape parts of the dough into balls of 1.5 cm s diameter. Dust them with oil and roll into puris on a wooden board.
Deep-fry them in hot oil or ghee, in a frying pan. Your puris should balloon up in the hot oil/ghee.

Potato bhaji

4 large potatoes boiled, peeled and cubed

2 green chilies, slit in two

1/4 teaspoon turmeric

5-6 curry leaves

1 1/2 tablespoon oil

Pinch of asafoetida

1/4 teaspoon mustard seeds

Salt and sugar to taste

Freshly cut coriander leaves(cilantro)

Heat oil in a pan and when hot add the mustard seeds. When they start to crackle, add the chilies, curry leaves, asafetida and turmeric. Saute for a minute. Add the potatoes and mix to coat evenly. Add salt and sugar to taste with a little water if you want the vegetable softened. Cook for 2-3 minutes, garnish with coriander leaves and serve hot with Puris!

Win your brownie points as a good host/hostess with this simple spread of puris and bhaji!

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Comments 1 comment

justom profile image

justom 5 years ago from 41042

Hostess? How about host? I love Indian food and am bookmarking these recipes to make myself. I notice you use curry leaves, the curries I use are powdered, does that make a difference in the flavor? Thanks for this great hub, keep the recipes coming! Peace!! Tom

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