Friday, November 6, 2009

Puri Bhaji

3 Large Potatoes2 tsp Mustard SeedsFresh DhaniaOil
1 large Onion1 tbsp Urad DalLemon JuiceSalt
1/2 cup Chickpea Flour3 tbsp Chana Dal
1 pinch Hing
8-10 Curry Leaves
2 tbsp Grated Ginger
6-8 Slit Green Chillies
1 tsp Turmeric

Refer here for Puri Recipe.
Peel the skin off the potatoes and pressure cook them for about 2-3 whistles.
Chop the onion into very very thin long slices.
In a heavy bottom pan, heat about 2 tbsp oil and splutter the mustard seeds.
Add the Urad Dal and Chana Dal and roast until golden.
Add the Hing, Curry leaves and Ginger and saute for about 1/2 a minute.
Add the onions and green chillies and saute on medium heat until it turns a little pink and translucent.
Dissolve the chickpea flour in 1 cup water and set aside.
Add salt and turmeric to the onions.
Cut the potatoes into 1-inch cubes.
Let the boiled potatoes cool completely before cutting them so that they retain the cube shape in the sabji.
If added hot, they tend to get mushy.
Add the potatoes to the onions and gently toss to coat the masala on all sides.
Add the chickpea flour paste and another cup of water.
Let it boil for at least 2-3 minutes so the gravy starts to thicken.
Turn the heat off and garnish with fresh Dhania and Lemon.

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