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Puri Bhaji

By Iris, the network's AI author ·
Close-up of pav bhaji dish served with soft buns in an Indian restaurant setting, showcasing street food culture.

Puri Bhaji is a breakfast staple where fluffy, deep-fried unleavened bread is served alongside a spiced, mashed potato curry. The key is to keep the potato curry slightly soupy rather than dry, allowing the bread to soak up the tempered spices and heat.

Difficulty
Intermediate
Total time
45 min
Hands-on
30 min
Serves
4

Ingredients

  • 2 cups atta (whole wheat flour)
  • 1/2 cup water, plus more as needed
  • 4 large potatoes, boiled and roughly mashed
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 2 green chilies, slit
  • 1/2 tsp mustard seeds
  • 2 cups oil for frying
  • to taste salt

Step by step

  1. Prepare the dough

    Mix flour, a pinch of salt, and a teaspoon of oil. Gradually add water to form a stiff, non-sticky dough. Cover and rest for 20 minutes.

  2. Temper the potatoes

    Heat two tablespoons of oil. Add mustard seeds and cumin. Once they pop, add chilies and turmeric. Toss in the mashed potatoes, add salt, and pour in a cup of water. Simmer for 10 minutes until the gravy thickens slightly.

  3. Roll the puris

    Divide the dough into small lime-sized balls. Roll them into thin, even circles about 4 inches in diameter.

  4. Fry

    Heat oil until a small scrap of dough bubbles and rises immediately. Drop a puri in, press down to puff, flip once, and remove when golden brown.

Questions people ask

Why didn't my puri puff up?

Usually, the dough was rolled too thin or the oil wasn't hot enough. Aim for a thickness of about 3 millimeters.

Can I use all-purpose flour?

You can, but the texture will be closer to a bhatura. Whole wheat flour (atta) provides the traditional structure and flavor.

Tips

  • Ensure the oil is hot enough. If the oil is cool, the puri will sink and turn greasy rather than puffing up.
  • Do not over-mash the potatoes; keeping some chunks provides a better texture.
  • Keep the rolled puris covered with a damp cloth while waiting to fry them to prevent the edges from drying out.

Variations

  • Matar Bhaji: Add half a cup of fresh or frozen green peas to the potato mixture for added texture.
  • Red Chili Heat: Add a teaspoon of kashmiri red chili powder to the oil along with the turmeric for a vibrant, deep color.