Lunch or snack - its Puris and Potato Bhaji
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 –
2 cups Wheat flour
2 teaspoon of sugar
oil or ghee for frying
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.
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!