Tuesday, April 19, 2011

Puri with Potato Bhaji

Al purpose flour/ Maida: 2 cups
Semolina: 2-3 tbsp
Salt: to taste
Oil: for deep frying

Mix al purpose flour, semolina and salt . Pour the required water to the flour and knead well till the dough turns soft. Add little oil and knead again for another 2-3 minutes. Cover the dough with kling foil or wet cloth, keep aside the dough for 1/2 to 1 hrs. Divide the dough into small lemon size balls and roll it into small circle shape. Heat oil in a pan, fry both sides till light brown color. Serve with potato bhaji..

Potato Bhaji

Potato: 3 medium
Onion chopped: 1 big
Green chilli: 2-3 nos
Garlic: 1 tsp
Ginger: 11/2 tsp
Cumin seeds: 1/2 tsp
Red chilli flakes: 1-2 nos
Mustrad seeds: 1 tsp
Turmeric powder: 1/2 tsp
Salt: to taste
Coariander leaves chopped: 2 tbsp

Clean and cut the potato into small cubes. Pressure cook potato with little water, onion, green chilli, garlic, ginger, turmeric powder and salt till it turns soft. Heat oil in a pan, splutter mustard seeds and cumin seeds. Add redchilli flakes, saute for a minute. Add the cooked potato, stir well cover and cook for 5 minutes. Remove from fire when the gravy turns thick. Add coriander leaves. Serve with puris..