Puri Bhaji

Ingredients

• 2 cups whole wheat flour
• 2 tbsp semolina
• 1/2 tsp salt
• 2 tbsp oil, plus more for deep frying
• water, as needed
• 4 potatoes, boiled and roughly mashed
• 2 tbsp oil, for the bhaji
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• pinch of asafoetida
• 1 onion, chopped
• 1 tomato, chopped
• 2 green chilies, chopped
• 1 thumb ginger, minced
• 1/2 tsp turmeric
• cilantro, chopped
• salt
• 1 cup water, for the bhaji

Before you cook

• Boil the potatoes until fork-tender, then peel and roughly mash them.
• Combine the flour, semolina and salt in a bowl for the puri dough.

Steps

1. Rub the 2 tablespoons of oil into the flour mixture.
2. Add water gradually and knead into a stiff dough.
3. Cover the dough with a damp cloth and rest it for 30 minutes.
4. Heat oil for deep frying in a wok over medium-high heat.
5. Divide the dough into small balls and roll each into a small disc, without using dry flour to dust.
6. Slide a disc into the hot oil.
7. Press it gently with a slotted spoon so it puffs up.
8. Fry for 30 seconds, then flip and fry for another 30 seconds until golden.
9. Drain on paper towels and repeat with the remaining dough.
10. Heat the 2 tablespoons of oil for the bhaji in a separate pan over medium heat.
11. Add the mustard seeds and cumin seeds and let them sizzle for 30 seconds.
12. Add the asafoetida and onion and cook for 4 minutes until softened.
13. Add the ginger and green chilies and cook for 1 minute.
14. Add the tomato and turmeric and cook for 5 minutes until the tomato breaks down.
15. Add the mashed potatoes and water.
16. Simmer for 8 minutes, mashing lightly to reach a soft, semi-chunky consistency.
17. Season with salt and scatter with cilantro.
18. Serve the hot puris alongside the bhaji.