perfect puffy poori recipe with aloo bhaji - less oil, no maida, no soda | puri bhaji recipe

whole wheat flour

🥗Healthier: millet flour

💰Cheaper: all-purpose flour

Millet flour offers a gluten-free option while all-purpose flour is more accessible.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: cauliflower

Sweet potatoes add nutrients while cauliflower can reduce carbs.

oil

🥗Healthier: ghee

💰Cheaper: vegetable oil

Ghee adds richness while vegetable oil is budget-friendly.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers provide sweetness and color, while jalapeños are less expensive.

In a large bowl, take 2 cup wheat flour, 1 tbsp rava, ½ tsp sugar, ½ tsp salt, and 2 tsp oil.

Crumble and mix well, ensuring the flour is moist.

Add water and knead the dough until tight, adding water as required.

Pinch a large ball of dough and roll to form a log, then cut into pieces and roll them into small balls.

Grease the balls with 1 tsp oil to prevent drying.

Roll each ball using a rolling pin to a slightly thick thickness.

Drop the rolled dough into hot oil, pressing until the puri puffs up, then flip and fry until golden brown.

Drain the puris and set aside.

For aloo bhaji, place 3 cubed potatoes in a pressure cooker with 1½ cup water and ½ tsp salt, and pressure cook for 4 whistles.

In a large kadai, heat 2 tbsp oil and add 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, 2 dried red chilies, pinch of hing, and few curry leaves to splutter the tempering.

Add 1 inch ginger, 2 green chilies, and 1 onion, sautéing until the onions change color slightly.

Add ¼ tsp turmeric, ¼ tsp salt, and sauté for a minute.

Add the pressure-cooked potatoes and mix well, adjusting consistency as required.

Cover and cook for 5 minutes or until flavors are absorbed.

Add 1 tbsp lemon juice and 2 tbsp coriander, mixing well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens