Puri Bhaji Recipe | Bhaji Puri Recipe | Poori Bhaji Recipe

Puri Bhaji with chutney and lemon

High carbs alert! 😅

Who can resist this sinfully yummy, calorie packed breakfast? No one! Yes you can be a dieting ninja but I bet you just can't resist a plate of spicy dry potato bhaji and scrumptious pooris when served as breakfast or even as dinner. I know it will give you a tough time at the gym while burning those extra calories but it's worth it, to be honest! Lol

This popular breakfast is typically served with a side of coconut based chutney (that's usually white but I like green colour so I add some greens), pickle, watery pea curry (Usal) and lemon with raw onions but you can never find any bits of raw onion in my plate, I just don't like that smell. I couldn't make usal or pea curry or channe ka salan whatever you may call it as it was not a planned meal and i had no soaked or tinned chickpeas or peas so I served the simple puri bhaji with chutney and lemon.

Puri Bhaji Recipe

How to make pooris:
I followed this recipe How to make perfect Pooris and the result was amazingly perfect puffy pooris.

For making Potato Bhaji you will need

Ingredients:

2 Large Boiled Potatoes
3-4 Cloves of Garlic
1/2 Teaspoon Chopped Ginger
10-12 Fresh Curry Leaves
1/2 Cup Fresh Coriander Leaves
3-4 Green Chilies
1 Teaspoon Mustard Seeds
1/2 Teaspoon Cumin Seeds
1/4th Teaspoon Turmeric Powder
1 Teaspoon or as per taste Salt
2 Tablespoon Cooking Oil
1 Chopped Onion (optional)

Method:

1. Peel and chop boil potatoes. Peel and crush  the garlic cloves. Finely chop green chilies and coriander leaves and ginger.
2. Heat oil in a pan and add mustard seeds, cumin seeds and curry leaves once they start to splutter add crushed garlic (and chopped onion, if using). When garlic turns golden add ginger, chilies and coriander and saute it well on low flame till nice aroma arises then add salt and turmeric powder and stir well. finally add chopped potatoes, mix well and cook cover till potatoes absorb all the flavours.
3. Always serve it hot with puris, lemon and chutney.

For Making Chutney:

Finely slice 1 cup fresh coconut and grind it to a fine paste along with 2-3 cloves of garlic. add salt to it and give tadka of mustard seeds. you can add green or red chilies and a few coriander leaves while grinding the chutney. Use very little water while making the chutney.

Vada Pav Recipe | How to make Vada Pav at home

Vada pav, samosa pav, lagda pav, cutlets pav, bhajji pav, misal pav blah blah blah... sounds similar to your school/college canteen menu? 😄 and we all used to ask for extra chutney with vada pav but somehow that extra chutney was always insufficient when a group of friends used to eat together  (Nostalgia! Sigh! 😪)

Okay! They say vada pav (or vada pao, wada paav) is the street food that defines Mumbai. Yeah I agree, but if they come to see the interior areas of Maharashtra like our Kokan they'll be amazed to see that almost every village, every town has at least one vada pav stall. This native maharashtrian snack is now available in the cafés and restaurants throughout the country, in fact, it's that one food that's truly popular across the globe, wherever there are Indians. I have had some scrumptious vada pav abroad at food courts in shopping malls. There is something in this simple sandwich made with deep fried, gramflour coated potato patties and simple humble dinner roll that drives you crazy and once you have a look at it you just can't resist it. And that orange chutney! How can I not mention that? Drooling already? 😋
So one fine day I woke up craving vada pav for breakfast lol and couldn't help but headed straight to the kitchen and after we were done with a full filling brunch I thought to share the recipe here. Because the taste was not less than any famous stall vada pav but obviously as it was homemade it was more hygienic and less oily. And yes! I even made pav at home! You can get the recipe here (link)

So here it is,

How to make Vada Pav at home:

Ingredients:

For making vada (potato patty):
2 large potatoes
1/2 cup chopped coriander leaves+1 tablespoon extra
2 green chilies (or more as per your taste)
2×2" piece of ginger
6-7 cloves of garlic
A pinch of asfoetida
1/2 teaspoon mustard seeds
1/4 teaspoon turmeric powder
1 teaspoon salt
10-12 curry leaves
1 tablespoon oil
A few drops of lemon juice

For vada coating:
1 cup besan (gramflour)
1/3 cup water
1/2 teaspoon salt
A pinch of baking soda
1/4 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/4 teaspoon coriander powder
1/4 teaspoon cumin powder
A pinch of asfoetida

Method:

1. Boil, peel and mash potatoes. And keep aside.
2. Make paste of coriander leaves, ginger, garlic and green chilies. Use very little water so that the masala would thick and smooth in consistency.
3. Now heat one tablespoon of oil in a skillet and add mustard seeds, asfoetida and curry leaves and let them splutter then add turmeric powder and salt and mix in mashed potatoes. Mix well adding a tablespoon of water and let the mixture cook covered for a minute so that all the flavours get incorporated. Remove from the flame and sprinkle lemon juice and give it a nice stir.
4. Take a above mixture in a flat dish so that it cools down faster. After it is cold enough to handle, make small discs and keep aside.
5. Now make batter for coating. Take gramflour in a bowl and add all the ingredients mentioned for coating except water and baking soda. Mix well and add water little by little with continuous stirring to avoid lumps. The batter shouldn't be of pouring consistency. Finally add baking soda and stir gently.
6. Heat oil for deep frying. Dip potato patties in above prepared batter in such a way that all the patty is well coated with batter. Deep fry till the coating is crispy but still yellow in colour. Serve with mumbai ladi pav (dinner roll), salted green chilies and orange Garlic Chutney with a cup of steaming hot and very sweet chai. Yummy!