Poori Bhaji

One of Nehal’s favorite Indian bread is Poori with Potato Bhaji (his most favorite is Butter Naan). Our weekend brunch was Poori Bhaji. I have already blogged how to make puri at Sailu’s Kitchen. Check out another version of Puri Potato curry that I make once in a while away from the monotony.

Puri-Bhaji (Potato Curry) Recipe

Prep & Cooking: 30 mts

Serves 4-5

Ingredients:

3 potatoes, boiled and peeled

2 onions, finely sliced

2-3 green chillis. slit

1 tomato, finely chopped (optional)

1″ inch ginger, finely minced

large pinch turmeric pwd

salt to taste

coriander leaves for garnish (optional)

1 1/2 tbsps oil

For seasoning/poppu/tadka:

1 tsp mustard seeds

1/4 tsp hing/asafoetida/inguva

2-3 green chillis, slit

10-12 curry leaves

1 Heat oil in a cooking vessel, add mustard seeds and let it splutter. Add asafeotida and saute for a few secs. Add fresh curry leaves, green chillis and ginger and saute for a few secs.
2 Add the sliced onions and saute on medium heat for 4-5 mts or till the onions turn transparent. Add the turmeric pwd and combine. Add chopped tomatoes and saute for 5 mts.
3 Add the crumbled boiled potatoes and adjust salt. Cook for a mt. Add 1/2 cup of water and cook for 7-8 mts or till the curry is almost dry. Turn off heat.
4 Garnish with coriander leaves and serve with puris.

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