Family Cooking Vlog 🧑‍🍳

Ingredients

• 4 medium Potatoes (peeled and boiled until tender)
• 1/2 cup Rava (Semolina) (fine rava, soaked in hot water)
• 1.5 cups Whole Wheat Flour (for the puri dough)
• 1 tsp Ajwain (Carom Seeds)
• 1 tsp Kasuri Methi (Dried Fenugreek Leaves)
• 1 tsp Cumin Seeds
• 1 tsp Mustard Seeds
• 1 tsp Fennel Seeds
• 1/2 tsp Fenugreek Seeds
• 1 sprig Curry Leaves
• 1/2 tsp Turmeric Powder
• 1 tsp Red Chili Powder
• 1 tsp Coriander Powder
• 1/2 tsp Garam Masala
• 1 tsp Salt (adjust to taste)
• 1 tsp Sugar (balances tanginess)
• 1 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Fresh Cilantro (chopped, for garnish)
• 2 tbsp Oil for Bhaji (vegetable oil or ghee)
• 2 cups Oil for Deep Frying (vegetable oil, high smoke point)

Instructions

1. Boil Potatoes

   Place the peeled potatoes in a large pot, cover with water, bring to a boil and cook until fork‑tender, about 5 minutes. Drain and set aside to cool.

   Time: PT5M

2. Soak Rava

   While potatoes are boiling, pour 1/2 cup hot water (just off the boil) over the rava in a bowl, stir, and let it absorb for 10 minutes.

   Time: PT10M

   Temperature: 80°C

3. Mash Potatoes

   When potatoes are cool enough to handle, mash them in the mixing bowl until smooth. No lumps.

   Time: PT5M

4. Prepare Spice Mix

   Heat 2 tbsp oil in the deep frying pan over medium heat. Add cumin seeds, mustard seeds, fennel seeds, fenugreek seeds, curry leaves, and let them sizzle for 30 seconds. Add turmeric, red chili powder, coriander powder, garam masala, salt, and sugar; stir for another 1 minute until fragrant.

   Time: PT2M

   Temperature: Medium

5. Cook Potato Bhaji

   Add the mashed potatoes to the spiced oil, mix well, then add lemon juice and half of the chopped cilantro. Cook for 5 minutes, stirring occasionally, until the mixture thickens and the flavors meld. Adjust salt if needed.

   Time: PT5M

   Temperature: Medium

6. Make Puri Dough

   In a clean mixing bowl combine the soaked rava, whole wheat flour, ajwain, kasuri methi, and a pinch of salt. Add water gradually (about 1/4 cup) and knead into a firm, non‑sticky dough. Knead for 5 minutes, then cover with a damp cloth and let rest for 10 minutes.

   Time: PT15M

7. Shape the Puris

   Divide the rested dough into equal portions (about 12‑14). On a lightly floured surface roll each portion thin (≈2 mm). Using a knife or small cutter, cut shapes: circles, triangles, stars, squares, or any fun shape you like.

   Time: PT10M

8. Heat Oil for Frying

   Pour 2 cups oil into the deep frying pan and heat to 180°C (350°F). Test with a small piece of dough – it should sizzle and rise immediately.

   Time: PT5M

   Temperature: 180°C

9. Fry the Puris

   Carefully slide a few shaped dough pieces into the hot oil. Fry for 2‑3 minutes, gently pressing with a slotted spoon until they puff and turn golden brown. Remove with the slotted spoon and drain on paper towels. Repeat with remaining pieces, ensuring oil temperature stays consistent.

   Time: PT15M

   Temperature: 180°C

10. Serve

    Arrange the fresh puris on a serving platter, garnish the potato bhaji with the remaining cilantro and a wedge of lemon. Serve hot, letting guests break a puri, scoop bhaji, and enjoy.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

10 g

Fiber

4 g