Batat bhaji or Aloo subji is one of my hubby’s favorite while I love the combination of batat bhaji with puri for breakfast or snacks. It had been quite some time now since we had it. My hubby had a craving for the subji.
As it was new year, I decided to prepare and start the year with something traditional. So was ready with puri bhaji for breakfast.
For the puri –
- 1 cup whole wheat flour
- 1 tbsp semolina
- Salt as per taste
- 1 tbsp oil
- Water for kneading
- Flour for dusting
- Oil for deep frying
For the aloo bhaji –
- 4-6medium sized potatoes, boiled, peeled and chopped into 1/2 inch cubes
- 6-8green chillies, finely chopped
- 1/4 tsp mustard seeds
- 1/4 tsp cumin seeds
- 1/4 tsp asafoetida
- 1/4 tsp cumin powder
- 1/4 tsp turmeric powder
- Salt as per taste
- 1 tbsp oil
- 1 tbsp coriander leaves, chopped
- For the puri, mix flour, oil, salt and water as required to knead into a soft dough.
- Cover with a damp cloth and allow to rest for around 15-30 mins.
- Mix potatoes, turmeric powder, cumin powder, green chillies and salt.
- In the meanwhile, heat oil in a pan.
- Add the mustard and cumin seeds. Once they flutter add the asafoetida.
- Then add the potato mixture and mix well.
- Cover and allow to cook fo 5 minute but take care that it does not get burnt.
- Put off the heat and garnish with coriander leaves.
- Heat oil for deep frying. Keep on low to medium flame.
- Divide the dough by pinching one inch balls of the dough.
- Roll each into a slightly thick but not too thick disc. Too thin will not allow the puris to puff up.
- Deep fry the puris till slight golden brown.
- Serve hot with batata bhaji. Enjoy!!
As I have already mentioned in my earlier posts we are core non-vegetarians and prefer fish over any other non-veg item.
A rava (semolina coated) masala(spice marinated) fried fish, a traditional fish curry or a dry dish of fish are the common items of our daily menu. One does get bored at times with the monotonous way of leaving. So to break the monotony I decided to try a regular dry dish of shrimps in an irregular or different way.
- 1 cup cleaned, deveined medium-sized shrimps (you can even cut big shrimps to small pieces)
- 1/2 onion, sliced
- 5 green chillies, slit
- 8-10 curry leaves
- salt as per taste
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 3 tsp red chilli powder
- 1 1/2 tsp coriander powder
- 1 tsp black pepper powder
- 1 tbsp ginger garlic paste
- 3 tbsp oil
- Marinate the shrimp with turmeric powder, garam masala, red chilli powder, coriander powder, black pepper powder, ginger garlic paste and salt. Allow them to rest for around 30 mins.
- In a non-stick sauce pan, heat a tbsp of oil. Add to this the marinated shrimp.
- Just stir once and then allow them to cook in their own water. For this, cover the sauce pan with a plate and pour a little water on the plate.
- Once the water is almost evaporated you will realize the shrimp have been cooked. Open and check the shrimp. In case, you want them to cook more, add some more water on the plate and cook them more covered.
- Once they are cooked, remove them on a separately bowl.
- In the same pan, add remaining oil. Once hot, add the slit chillies, and curry leaves.
- Once they flutter, add the onion and a little salt.
- Saute till the onion is soft and translucent.
- To this add the cooked shrimp and mix well.
- Serve hot with rice or roti.