Puri Bhaji

Ingredients 

• Whole wheat flour (atta) dough as required
• 6 medium potatoes boiled and peeled
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon split black gram skinless (dhuli urad dal)
• 4-5 curry leaves
• ¼ teaspoon asafoetida
• ¼ teaspoon turmeric powder
• 1 large onion chopped
• 1-2 green chillies
• Salt to taste 
• 1 teaspoon sugar
• 1½ tablespoons scraped coconut + for garnish
• 1 tablespoon coriander leaves chopped

Method

1. Heat oil in a non-stick pan. Add mustard seeds and cumin seeds and let the mustard seeds splutter. Add split black grams, torn curry leaves, asafoetida, mix well and saute for 1-2 minutes.
2. Add onion, mix and saute for 1 minute. Cover and cook for 3-4 minutes.
3. Heat sufficient oil to deep-fry the puris.
4. Add green chillies to the onion mixture. Add potatoes, salt and sugar and toss well.
5. Add coconut and coriander leaves and toss well. Sprinkle some water, cover and cook for some time.
6. Divide the dough into small equal portions and shape into balls. Put some oil on the rolling board, keep each dough ball on it and roll out into slightly thick puris. .
7. Slide in the puris, one at a time, into hot oil and deep-fry till they puff up and turn light golden brown. Drain on absorbent paper.
8. Transfer the bhaji into a serving bowl, garnish with coconut and coriander leaves. Transfer the puris on a serving plate and serve them hot with the bhaji.