In a large bowl, combine whole wheat flour and salt. Add 1 tablespoon of vegetable oil. Gradually add water and knead to form a firm yet pliable dough. Cover and let it rest for 20 minutes.
While the dough rests, prepare the bhaji. Heat 3 tablespoons of vegetable oil in a pan over medium heat. Add mustard seeds and cumin seeds. Once they splutter, add asafoetida, green chilies, grated ginger, and curry leaves. Sauté for about 30 seconds until fragrant.
Add chopped onion to the pan and sauté until translucent, about 3-5 minutes. Add turmeric powder and remaining salt, mix well. Then add the cubed potatoes and mix gently to coat with spices. Cook for 5-7 minutes, stirring occasionally, allowing the flavors to meld.
Remove the bhaji from heat. Stir in lemon juice and chopped fresh coriander leaves. Set aside.
Divide the puri dough into small, equal-sized balls. On a lightly oiled surface, roll each ball into a small, thin disk (about 4-5 inches in diameter). Heat oil for deep frying in a deep pan or kadai over medium-high heat. Once the oil is hot, carefully slide one puri into the oil. Gently press it with a slotted spoon to make it puff up. Flip and fry until golden brown on both sides.
Remove the fried puri and drain excess oil on paper towels. Repeat with the remaining dough. Serve hot puri immediately with the prepared bhaji.
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