1 Cup Atta ( whole wheat floor ) 1/2 teaspoon oil 1 teaspoon ajwain (It is also traditionally known as a digestive aid ) 1/2 teaspoon Salt 1 teaspoon sooji Oil for deep frying Water to knead
Mix atta, oil , salt , sooji and ajwain together and knead into soft dough by adding enough water. Divide the dough into small balls and roll them out into small round discs, which you may call puri. Heat oil and deep fry each Puri separately and remove when the puri is light brown in colour.
Ingredients for Potato Bhaji
4-5 medium- sized potatoes 4 onions, finely sliced 2 teaspoon cooking oil 1 teaspoon mustard seeds 1 teaspoon jeera ( cumin ) seeds ½ teaspoon urad dal 1 spring curry leaves ½ - inch piece ginger ( chopped ) ½ teaspoon turmeric powder Salt to taste Water – ½ cup
Boil , peel and mash potatoes.
Heat oil. Add mustard seeds. When they splutter , add jeera, urad dal, curry leaves, chopped ginger and onion slices. Fry on a medium flame till the onions are light brown in colour.
Add turmeric powder and fry well. Finally add mashed potatoes , salt to taste and water.
Cover with a lid and cook on a slow flame for 10 – 15 minutes. Serve with puri.