North Indian-Style Puri Sabji Brunch

Hey everyone, do you want to know how to make my favourite childhood brunch that is dear to my heart? Then you're going to love this recipe! This is a potato curry with tomato sauce and it's paired with puffed whole wheat bread using clarified butter. Serve this with a side of Greek yogurt to offset the heat and you're going to have an Indian brunch to remember!



Ingredients

Sabji
  • 3 tbsp oil 
  • 1/8 tsp hing
  • 1.5 tsp cumin seeds
  • 2 tbsp finely chopped ginger
  • About 1 tbsp or 4 cloves of garlic
  • 7 tomatoes
  • 1 tsp garam masala
  • 1 tsp kitchen king
  • 1.5-2 tsp red chilli powder (to taste)
  • 1/2 tsp turmeric
  • 9 small white potatoes or 4-5 medium, 3-4 large
  • 1 cup water
  • 2-3 tsp salt (to taste)
  • Optional: 2 tbsp chopped cilantro 
Puri (makes 20-30)
  • 7-8 tbsp desi ghee
  • 3 cups atta flour plus 1/4 cup as needed
  • about 2 cups water
  • Optional: 1 tsp ajwain/carom seeds
Instructions
  1. Boil the potatoes in a pressure cooker/microwave and peel the boiled potatoes. 
  2. Bring a large pot of water to a boil and remove the stem from the tomatoes and add to the boiling water. After 3-4 minutes, transfer the tomatoes into a cold water bath using a slotted spoon and working with another bowl, peel off and discard the skin. 
  3. Puree the tomatoes. 
  4. Heat oil on medium heat and then add hing and cumin seeds.
  5. When the cumin seeds begin to turn red, add in the ginger and garlic and sautee until aromatic and slightly brown. 
  6. Add in the tomatoes and bring to a simmer.
  7. Add in all the spices except salt. Mix well, cover and cook until the oil separates, about 10 minutes and the sauce becomes thick. 
  8. Roughly chop the potatoes and add them to your sauce and gently simmer for 10 more minutes.
  9. Add in salt and add in more water as necessary to reach a thick, smooth consistency for the sauce. Optional: Garnish with fresh cilantro. 
  10. To make the puris, put the flour in a large bowl and add water, a little bit at a time. Knead to a soft but not sticky dough. Optional: You can add some ajwain at this point. 
  11. Heat the ghee in a pot on medium to medium-high heat. 
  12. Take about 1/4 cup of the flour and keep it in a bowl to use for rolling later. 
  13. Take a golf ball-sized portion from the dough. Roll it between your hands to make a sphere. Then flatten it by pushing down on it with your fingers and coat with the reserved flour, shaking any excess flour. Roll it out into a thin disc. 
  14. Next, carefully put the disc into the hot ghee and using a slotted spoon, gently push down to cover the disc with ghee completely and allow the puri to puff up and rise. Transfer onto a paper towel-lined bowl/baking sheet and continue with the rest of the dough. 
  15. Serve hot with some plain Greek yogurt. Enjoy :) 

Comments

Popular Posts