For the Puris
250g wheat flour (chappati atta)
2 tbs. sunflower oil
6 tbs sunflower oil (This is for frying)
For the Bhaji
5 medium-sized Potatoes
3 Tsp. mustard seeds
2 Tsp. ground turmeric
1 pinch asafoetida (Hing )
2 curry leaves
Salt to taste
Pour 3 tbs of sunflower oil into the wheat flour. Mix with water and knead into a dough
Make small (about 3 inches wide) balls out of the dough.
Roll out the small balls into circular thin shapes (puris) with a rolling pin (add a bit of oil to the rolling surface to ensure that the dough does not stick to it).
Heat up 6 tbs of oil in a wok until the oil becomes very hot.
Gently immerse one puri into the oil and make sure that its surface is covered with the hot oil.
Deep fry on both the sides until the puri is brown and fluffs up (Tip: the puri will only rise when the oil is very hot).
Fry all other puris in a similar fashion.
Cut the potatoes into small squares and put them in a microwaveable dish.
Heat the oil in a saucepan and put in the mustard seeds.
When they pop, put in the curry leaves and the asafoetida.
Add this mixture to the potatoes in the microwaveable dish.
Put in the turmeric, salt and about 2 tbs. of water and mix thoroughly.
Put the dish in the microwave, cover and cook on high for 4 minutes.
Get the dish out, stir the potatoes and cook on high for another 4 minutes.
Repeat until potatoes are completely cooked.
Thanks to Poornima for the recipe, check her site for more.