PURI WITH "MULKI" BHAJI

Puri with Mulki Bhaji - deep fried unleavened whole wheat Indian bread with a super delicious south Indian potato curry, is a traditional satvik breakfast dish I used to enjoy in a hotel right outside the holy temple complex of Sri Lord Venkataramana in the temple town of Mulki in Karnataka (southern part of India).

Before entering the temple, we used to savor a satvik breakfast (without onions or garlic) of puri and potato bhaji/curry along with soft dosas and coconut chutney! Ever since then, this soul comforting bhaji has always been enjoyed at our home whenever we make puris and we have named it “Mulki Bhaji”!

WHAT IS PURI/POORI?

Puri (deep fried whole wheat flour bread) is the quintessential Indian fried bread used to mop up any curry, be it with gravy or dry!

Basically, whole wheat dough is rolled into small discs and deep fried until puffy, slightly crisp yet soft enough to dunk into your choice of curry.

In our house, these delectable fried breads are made for Sunday breakfast when the whole family is free enough to enjoy a leisurely, sumptuous and delightful breakfast with no pressure of catching the school bus or heading to office!

Our favorite Sunday combination with puris is batata bhaji/aloo bhaji/potato curry. It could be either dry or wet (with a bit of gravy).

ALOO BHAJI:

Indians from different parts of the country have their own recipe to make this. In the north, they use a lot of spices like ginger, garlic, onions, garam masala powder, coriander powder etc. But for us in the southern part of India, spices are used to a minimum.

Mustard seeds, urad dal/split black gram lentils (and sometimes freshly grated or chopped ginger) are sauteed in coconut oil. Once the seeds crackle, vegetables are stirred in (boiled, peeled and crumbled or chopped potatoes) and stir fried with turmeric powder and curry leaves. A spritz of lemon juice and a gentle flurry of freshly chopped coriander leaves/cilantro adds to the heavenly aroma of this dish.

This is a dry curry which comes together in no time and this is what we used to enjoy in the temple town of Mulki. Hence the name “Mulki Bhaji” in our house!

ALOO BHAJI WITH ONIONS:

Another variation is with onions. Sliced or cubed onions are fried in the tempering before adding the potatoes. This curry can be made dry or with some gravy by adding a bit of water.

In our house, I make both as my kids love their aloo bhaji with gravy and onions and my husband loves the satvik “Mulki Bhaji!!

Do try this simple, vegan breakfast combination (or just make just the potato curry) for your breakfast, lunch or brunch to enjoy with any Indian flatbread!

Happy Cooking!

Do check out some of the curries you can enjoy with puris or any Indian flat bread:

• Quick and Simple Tomato Curry
• Shahi Gobi/Cauliflower Kurma
• Aloo Raswala
• Matar Ka Nimona/Benarasi Fresh Green Peas Curry

STEP-WISE METHOD TO MAKE PURI WITH MULKI BHAJI:

TO MAKE THE PURI DOUGH:

In a mixing bowl, add the atta, suji (if using) and salt to taste.

Add water to make a tight or slightly hard but pliable dough. Keep aside (under a wet cloth or covered with a plate) until the bhaji is ready.

TO MAKE THE MULKI POTATO BHAJI:

Wash, boil and peel potatoes. Crumble with hand or chop into small cubes and keep aside.

Heat oil in a medium sized heavy bottomed pan on  medium heat. Once the oil is hot, add mustard seeds and wait for it to splutter.

Add the rest of the ingredients: urad dal, green chilies, ginger, curry leaves and hing powder.

Saute on medium heat, stirring often until the lentils are light brown.

Add the haldi powder and then crumbled potatoes along with salt to taste.

Mix well to combine and cook on medium low heat, covered for another 5 minutes.

Squeeze juice from half a small lemon and mix well. Keep aside.

TO MAKE THE PURIS:

Heat oil for deep frying.

Make small lemon sized balls of the dough and roll using a rolling pin to make 3 to 4 inch round discs.

Once the oil is hot, slowly slide each rolled disc into hot oil and gently press with a flat perforated ladle to allow the puri to puff up.

Fry on both sides until golden brown and lightly crisp.

Remove and place on absorbent paper to absorb excess oil.

Continue rolling and frying as many puris as you want. You can store leftover dough in an airtight container in the fridge for a couple of days.

Serve hot, crispy golden brown puffy puris with hot and delicious satvik Mulki style potato bhaji and a hot cup of filter coffee!

Enjoy!

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