Family Cooking Vlog
Family Cooking Vlog 🧑🍳 is a medium Indian recipe that serves 4. 250 calories per serving. Recipe by Mr. Sar_faraz on YouTube.
Prep: 40 min | Cook: 30 min | Total: 1 hr 20 min
Cost: $6.19 total, $1.55 per serving
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
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
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
Mash Potatoes
When potatoes are cool enough to handle, mash them in the mixing bowl until smooth. No lumps.
Time: PT5M
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
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
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
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
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
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
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
Dietary info: vegetarian, vegan
Allergens: wheat (gluten), mustard
Ingredient Substitutions
- Instead of Potatoes: sweet potatoes, yam
- Instead of Rava (Semolina): fine cornmeal
- Instead of Whole Wheat Flour: all‑purpose flour
- Instead of Ajwain (Carom Seeds): cumin seeds
- Instead of Kasuri Methi (Dried Fenugreek Leaves): fresh fenugreek leaves
- Instead of Cumin Seeds: ground cumin
- Instead of Mustard Seeds: fennel seeds
- Instead of Fennel Seeds: mustard seeds
- Instead of Fenugreek Seeds: kasuri methi
- Instead of Curry Leaves: bay leaf
- Instead of Red Chili Powder: paprika
- Instead of Garam Masala: chai masala
- Instead of Salt: sea salt
- Instead of Sugar: honey
- Instead of Lemon Juice: lime juice
- Instead of Fresh Cilantro: parsley
- Instead of Oil for Bhaji: ghee
- Instead of Oil for Deep Frying: canola oil
Equipment Needed
- Large Pot
- Mixing Bowl
- Rolling Pin
- Knife
- Deep Frying Pan (Kadhai)
- Slotted Spoon
- Plate Lined with Paper Towels
- Small Bowl
- Stove (Induction)
Critical Steps — Do Not Skip
- Soaking the rava fully before dough preparation
- Resting the dough for at least 10 minutes
- Maintaining oil temperature at 180°C for proper puffing
- Frying puris in small batches to avoid temperature drop
Chef Tips from the Video
- Add a pinch of baking soda to the dough for extra puffiness.
- Use a small cookie cutter for uniform shapes.
- For extra aroma, add a few crushed garlic cloves to the bhaji spice mix.
Troubleshooting
Dough is too sticky and hard to roll.
Add a little extra whole wheat flour, a tablespoon at a time, until the dough is smooth and non‑sticky.
Purís do not puff up.
Check oil temperature; it should be around 180°C. If oil is too cool, puris will absorb oil and stay flat. Also, ensure the dough is rested and rolled thin.
Bhaji is watery.
Cook the bhaji a few minutes longer on medium heat to evaporate excess moisture, or add a pinch of cornflour slurry.
Storage
Refrigerator: Potato bhaji keeps 3‑4 days in an airtight container. Reheat on low heat.
Freezer: Bhaji freezes well for up to 1 month; thaw overnight and reheat. Puris lose crispness when frozen; best made fresh.
Room temperature: Unfried dough can be kept covered at room temperature for up to 2 hours before shaping.
Make-Ahead Tips
- Boil and mash potatoes a day ahead; store in fridge and reheat before adding spices.
- Prepare the dough, cover, and refrigerate for up to 12 hours; bring to room temperature before rolling.
- Fry puris ahead and reheat in a hot oven (180°C) for 3‑4 minutes to regain crispness.
Frequently Asked Questions
What is the cultural significance and history of Shaped Puri with Potato Bhaji in Indian street food culture?
Puri is a classic Indian deep‑fried bread traditionally served with various curries. Shaping puris into fun forms adds a playful, festive element often seen at fairs and family gatherings, making the snack both tasty and entertaining for children.
What are the traditional regional variations of puri and bhaji in Indian cuisine?
In North India, puris are usually round and served with aloo sabzi or chana masala. In Gujarat, they are thinner and paired with sweet‑sour dal. In South India, puris (known as poori) may be made with rice flour and served with coconut‑based curries.
How is Shaped Puri with Potato Bhaji traditionally served in Indian households?
It is typically served hot on a platter, with the puris placed beside a bowl of spiced potato bhaji. Guests break a puri, scoop bhaji, and optionally add a squeeze of lemon and a sprinkle of fresh cilantro for extra flavor.
During which occasions or celebrations is Shaped Puri with Potato Bhaji commonly prepared in Indian culture?
This snack is popular during festivals like Diwali, Navratri, and family get‑togethers, as well as at school functions and birthday parties where fun shapes keep kids engaged.
How does Shaped Puri with Potato Bhaji fit into the broader Indian snack tradition?
It embodies the Indian love for crispy fried breads paired with flavorful, tangy vegetable curries—a hallmark of everyday snack culture that balances texture, spice, and communal enjoyment.
What are the authentic traditional ingredients for Shaped Puri with Potato Bhaji versus acceptable substitutes?
Authentic ingredients include whole wheat flour, semolina (rava), carom seeds, kasuri methi, and a blend of Indian spices. Substitutes such as all‑purpose flour, fine cornmeal, or cumin for ajwain work, but they slightly alter the traditional flavor profile.
What other Indian dishes pair well with Shaped Puri with Potato Bhaji?
It pairs nicely with tangy pickles, yogurt raita, sweet mango‑chili chutney, or a simple cucumber salad. For a fuller meal, serve alongside dal, rice, or a light vegetable soup.
What makes Shaped Puri with Potato Bhaji special or unique in Indian cuisine?
The unique aspect is the creative shaping of the puris—triangles, stars, squares—adding visual fun while retaining the classic crisp texture, combined with a tangy, mildly sweet potato bhaji that balances flavors.
What are the most common mistakes to avoid when making Shaped Puri with Potato Bhaji at home?
Common errors include over‑mixing the dough (making it tough), frying at too low a temperature (resulting in soggy puris), and under‑cooking the bhaji so it stays watery. Follow the temperature guidelines and rest the dough for best results.
Why does this Shaped Puri with Potato Bhaji recipe use rava soaked in hot water instead of adding it dry to the dough?
Soaking rava softens the granules, preventing a gritty texture in the puri and helping the dough hold together. It also creates a lighter, crispier puri when fried.
Can I make Shaped Puri with Potato Bhaji ahead of time and how should I store it?
Yes. Boil and mash the potatoes a day ahead, keep the bhaji refrigerated, and store the rested dough covered in the fridge for up to 12 hours. Fry the puris just before serving for maximum crispness.
What does the YouTube channel Mr. Sar_faraz specialize in?
The YouTube channel Mr. Sar_faraz focuses on interactive, family‑friendly cooking demonstrations, often using induction cooking setups and encouraging kids to participate in shaping and preparing Indian snacks.
How does the YouTube channel Mr. Sar_faraz's approach to Indian cooking differ from other Indian cooking channels?
Mr. Sar_faraz emphasizes hands‑on learning with children, using simple equipment like induction burners and teaching basic techniques such as dough resting and shape‑making, whereas many other channels target advanced home chefs or focus solely on restaurant‑style dishes.
Last updated: August 28, 2026
