Name: PURI AND MULKI BHAJI recipe by Vanitha Bhat at BetterButter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: FOR THE PURI DOUGH:; 2 cups whole wheat atta; 2 tsp suji/semolina (optional; but helps in making crisp puris); ½ tsp salt; Oil for deep frying (coconut oil or any cooking oil); Flour for dusting; FOR THE MULKI POTATO BHAJI:; 3 large potatoes; 2 tbsp coconut oil; 1 tsp mustard seeds; ½ tsp urad dal/split black gram lentils; 2 green chillies/jalapenos, sliced or chopped; ½ inch ginger, grated; Few curry leaves; 1/ 4 tsp hing/asafetida powder; ¼ tsp haldi/turmeric powder; Salt to taste; ½ lemon wedge

ABOUT PURI AND MULKI BHAJI RECIPE

Puri and Mulki Bhaji is a traditional satvik breakfast dish I used to enjoy in a hotel right outside the holy temple complex of Sri Lord Venkataramana in the temple town of Mulki in Karnataka. Before entering the temple, we used to savor a satvik breakfast (without onions or garlic) of puri and potato bhaji along with soft dosas and coconut chutney! Ever since then, this soul comforting bhaji has always been enjoyed at our home whenever we make puris and we have named it “Mulki Bhaji”!

Ingredients Serving: 4

FOR THE PURI DOUGH:
2 cups whole wheat atta
2 tsp suji/semolina (optional; but helps in making crisp puris)
½ tsp salt
Oil for deep frying (coconut oil or any cooking oil)
Flour for dusting
FOR THE MULKI POTATO BHAJI:
3 large potatoes
2 tbsp coconut oil
1 tsp mustard seeds
½ tsp urad dal/split black gram lentils
2 green chillies/jalapenos, sliced or chopped
½ inch ginger, grated
Few curry leaves
1/ 4 tsp hing/asafetida powder
¼ tsp haldi/turmeric powder
Salt to taste
½ lemon wedge

Instructions

TO MAKE THE PURI DOUGH: In a mixing bowl, add the atta, suji (if using) and salt to taste.
Add water to make a tight or slightly hard but pliable dough. Keep aside until the bhaji is ready.
TO MAKE THE MULKI POTATO BHAJI: Wash, boil and peel potatoes.
Crumble with hand or chop into small cubes and keep aside.
Heat oil in a medium sized heavy bottomed pan on medium heat. Once the oil is hot, add mustard seeds and wait for it to splutter. Add the rest of the ingredients: urad dal, green chillies, ginger, and curry leaves.
Saute on medium heat, stirring often until the lentils are light brown. Add haldi and hing powder and mix well.
Stir in crumbled potatoes along with salt to taste. Mix well to combine and cook on medium low heat, covered for another 5 minutes.
Squeeze juice from half a small lemon (optional) and mix well. Keep aside until the puris are ready.
TO MAKE THE PURIS: Heat oil for deep frying. Make small lemon sized balls of the dough and roll using in a rolling pin to make 3 to 4 inch discs.
Once the oil is hot, slowly slide each rolled disc into hot oil and gently press with a flat perforated ladle to allow the puri to puff up. Fry on both sides until golden brown and lightly crisp.
Remove and place on absorbent paper to absorb excess oil. Continue rolling and frying as many puris as you want.
Serve hot, crispy golden brown puffy puris with hot and delicious satvik Mulki style potato bhaji and a hot cup of filter coffee! Enjoy!

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