Puri Bhaji is probably the most eaten meal in Northern India upto Central India. The only thing that gives it a challenge is Idli Sambar. It is your safest bet when you are travelling, as this can’t be served stale and you can always be sure that it is fresh and wholesome.

Today the Bhaji combination that I am sharing is only potato bhaji, but the bhaji can be made with any Vegetable.

Bhaji essentially is a spiced vegetable mix that is cooked till it is soft and tender. It is definitely the simplest recipes in terms of Indian Food. You can mix any soft vegetables like potatoes, pumpkin squash, onions, tomatoes, chillies, green peas. The most common version is always Potato Sukke or dry potato bhaji. It varies in taste, from region to region and season to season. Lets see first the potato bhaji followed by Puri.

Aloo Sukki Bhaji

Ingredients ( for 4 )
Potatoes	4 medium sized
Red Chilli Powder	1/2 tsp
Turmeric	1/4 tsp
Oil / ghee	1 ½ tbsp
Green chilles	1 finely chopped
Onion	2 medium
Fresh Coriander leaves	1/2 cup finely chopped
Tomatoes	2 medium
Sugar (optional)	a pinch
Lemon Juice	1 tbsp

Method:

1. Wash , peel and cut the potatoes into large dices
2. Chop the onions and fry them in ghee for a few minutes.
3. Put in potato pieces, add Turmeric, chilli powder and Salt. Add tomato slices and chillies. Sprinkle some water to mix and coat all spices evenly on the potatoes. Add 1/2 cup of water and sugar.
4. Cover the pan
5. Cook for some more minutes until the potatoes are tender.
6. Add chopped green coriander leaves.
7. A handful of grated fresh coconut ( optional) . The dish should have a thick gravy when ready. Mix lemon juice and serve hot

Puri

Puri is a fried chapati or flat bread. Made of whole wheat flour and spices. This is again a very popular recipe in Indian Homes. It is fast to cook and easy to make. When you have invited dozen of friends over for dinner. This is your saving bet, as it takes just a few seconds in fryer to finish.

So lets see what it takes to make puri. The following portion is good for 4 person.

• 2 cups Whole wheat flour
• 1 cup whole milk
• 1/2 cup of water
• 1/2 tsp salt
• 1/2 tsp ajwain seeds

Method:

Mix Salt and ajwain seeds in the whole wheat flour.

Add half of milk and mix it properly, keep adding more and mixing properly.

Add little water, till you achieve a medium stiff dough.

Knead well. Till it is soft smooth and somewhat non-sticky surface.

Cover the dough and rest for 5 minutes.

Heat Oil in a deep thick Kadhai Pan

Divide the dough in even sized balls. Size of a ping pong ball.

Roll one by one into small circles. like 3 to 4 inch diameter.

You can’t use dry flour to roll the puri, grease the rolling pin and rolling board to achieve smooth puri

Now fry puris gently by pressing down with a flat slotting spoon in a circular motion.

When Puffed up turn over. Lightly brown on each side (it takes couple of seconds on each side).

Drain on absorbent paper.

Serve hot with Bhaji.