Aloo Sukhi Bhaaji & Puri

This post is an extension of last week's Kesar Mango Shrikhand post.  The brunch menu was Kesar Mango Shrikhand, Aloo Sukhi Bhaaji, and Puri.  One of the traditional ways to savor the trio.

The humble aloo makes anything taste good and is almost everyone's favorite.  I had blogged about Aloo Sukhi Bhaaji here.  I followed the same recipe, posted here again for your reference.  I had blogged about Shrikhand last week and in 2010. Both the recipes are available here and here.

Recipe for Aloo Sukhi Bhaaji:

Poatoes - 4 medium sized

Oil - 1 to 1 1/2 tablespoon.  Can be replaced with ghee (clarified butter).

Cumin seeds - 3/4 tablespoon
Green chillies - 1
Ginger - 1/2 inch piece, grated

Salt - to taste

Lemon juice - 1 1/2 teaspoon

Peanuts (roasted)- 1 1/2 tablespoon

Chaat masala (optional) - 1/2 teaspoon

• Boil potatoes.  Make sure not to over boil.  Peel and cut it into cubes.
• Heat a wide bottomed pan. Add oil/ghee (clarified butter).
• Add cumin, ginger and green chillies, saute for a minute.
• Add peanuts.  Add potatoes in single layer.
• Sprinkle salt, turmeric, add lemon juice.  A small pinch of chaat masala may be added.
• Mix gently such that the potatoes getting mashed. 
• Turn off the heat after 2 minutes, garnish with finely chopped cilantro. 

Recipe for Puri:

Wheat flour - 2 Cups

All purpose flour - 1 Cup (can skip this and just use the whole wheat flour)

Oil - 2 teaspoons

Salt - to taste

Milk (warm) - As needed, to make a soft, pliable dough

• Combine all of the above ingredients, except milk, mix.  Knead into a soft pliable dough by gradually adding milk.  Knead the dough well, really well.  Cover with a damp cloth and keep it aside for 15-30 minutes.
• Divide the dough into small balls (half the golf ball size).
• Roll into thin puris - not as thin as rotis though.
• Heat oil on a medium heat.  As soon as the oil is hot, add the rolled puri.  The puri will come up on the surface.  Very gently push it down, which would help it puff up.  Flip on the other side and repeat.  Take out of the oil when light golden brown.  Use your judgement - if left longer in oil, it will become crisp, brown.
• Remove puris on a plate lined with an absorbent paper.

Makes for a great brunch when served hot with Aloo Sukhi Bhaaji & Shrikhand!  Enjoy!