Puri bhaji recipe | street style puri shak | puri and potato bhaji recipe

Puri bhaji

Puri bhaji is popular and tasty street food made with deep-fried puris and spicy potato sabzi. The best part is that this no-fuss recipe is made with ingredients that you are sure to have at home.  It is easy to make and served for morning breakfast or lunch and dinner.

I have a few no-fail tips to help you make perfect fluffy puri and tasty batata bhaji on the first attempt. Do try this easy puri bhaji.

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Puri bhaji

Recipe card for puri bhaji

Nehas Cook Book
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Main Course
Cuisine Indian
Servings 4 servings

Ingredients
  

For puri dough

  • 2 cup wheat flour
  • 2 tbsp fine rava
  • Salt to taste
  • 1 tsp sugar
  • 2 tsp oil
  • ¾ cup water or as required

For batata bhaji

  • 2 tbsp desi ghee
  • 1 tsp jeera
  • 1 inch chopped ginger
  • 2 chopped green chilies
  • 1 tsp crushed fennel seeds
  • 1 tsp crushed coriander seeds
  • 2 dry red chilies
  • 1 tsp hing Asafoetida
  • 1 tsp turmeric powder
  • 2 tsp red chili powder
  • 2 tsp coriander powder
  • 2 tsp soaked methi seeds
  • 1 tbsp gram flour besan
  • 5 Boiled potatoes rough mashed
  • Salt to taste
  • 500 ml or Water as required
  • 1 tbsp Jaggery/sugar optional
  • 1 tsp amchur
  • ¼ tsp black salt
  • 1 tsp kasuri methi
  • Some chopped coriander leaves

Instructions
 

Making puri

  • In a mixing bowl, add wheat flour, rava, salt, sugar, and oil. Mix well.
  • Add little lukewarm water and knead tight dough.
  • Cover and rest for 20-25 minutes.
  • Make a small size ball from the dough and place the balls into a small bowl and 1 tsp oil. grease the ball to prevent it from drying.
  • now take a ball and roll using a rolling pin. roll to slightly thick thickness.
  • drop the rolled dough into the hot oil.
  • press until the puri puffs up and splash oil to puff up fully.
  • flip over and fry until it turns golden brown.
  • Drain them on a plate and serve hot with batata bhaji.

Making batata bhaji

  • You need 5 boiled potatoes for this recipe, so you can boil the potatoes by pressure cooking them for 2-3 whistles in a pressure cooker or boil until done.
  • In a pan, add some desi ghee, you can use oil too and heat it.
  • Now add in the jeera, ginger (Chopped), green chilies (Chopped & as required), crushed saunf (Fennel seeds), crushed coriander seeds (Sabut dhania), dry red chilies & sauté for a minute. Do not overburn the spices.
  • Now add in the hing (Asafoetida), turmeric powder, red chili powder, soaked methi, besan (Gram flour) & cook for half a minute or till oil separates from its sides.
  • Now roughly crush or mash the potatoes with your hands and salt. Mix well.
  • Add the water, I used 500 ml water because the sabzi thickens if we do not serve immediately. You can adjust as required.
  • Cook for 8-10 minutes on medium flame.
  • Now add in the jaggery, amchur powder, kasuri methi, black salt, and mix well.
  • Add some fresh coriander and serve the delicious batata bhaji with fluffy puri.

Notes

  • knead the tight and smooth dough for puri.
  • rest puri dough for 20-25 minutes.
  • add masala in hot oil gives nice color and flavor to batata bhaji.
  • amchur powder gives a nice flavor to batata bhaji.
  • fry puries on high-medium flame.

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