PURI AND MULKI BHAJI | How to make PURI AND MULKI BHAJI

By Vanitha Bhat  |  3rd Dec 2018  |  
5 from 1 review Rate It!
  • Photo of PURI AND MULKI BHAJI by Vanitha Bhat at BetterButter
PURI AND MULKI BHAJIby Vanitha Bhat
  • Prep Time

    15

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

0

1

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”!

PURI AND MULKI BHAJI

Ingredients to make PURI AND MULKI BHAJI

  • 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

How to make PURI AND MULKI BHAJI

  1. TO MAKE THE PURI DOUGH: In a mixing bowl, add the atta, suji (if using) and salt to taste.
  2. Add water to make a tight or slightly hard but pliable dough. Keep aside until the bhaji is ready.
  3. TO MAKE THE MULKI POTATO BHAJI: Wash, boil and peel potatoes.
  4. Crumble with hand or chop into small cubes and keep aside.
  5. 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.
  6. Saute on medium heat, stirring often until the lentils are light brown. Add haldi and hing powder and mix well.
  7. Stir in crumbled potatoes along with salt to taste. Mix well to combine and cook on medium low heat, covered for another 5 minutes.
  8. Squeeze juice from half a small lemon (optional) and mix well. Keep aside until the puris are ready.
  9. 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.
  10. 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.
  11. Remove and place on absorbent paper to absorb excess oil. Continue rolling and frying as many puris as you want.
  12. Serve hot, crispy golden brown puffy puris with hot and delicious satvik Mulki style potato bhaji and a hot cup of filter coffee! Enjoy!

My Tip:

Fry as many puris as you want and refrigerate leftover dough to make later on. Garnish with finely chopped cilantro for more flavor! If you like onions, add them after the seasonings are sauteed and then continue making the bhaji. The same bhaji can be used to fill masala dosas.

Reviews for PURI AND MULKI BHAJI (1)

Shelly Sharmaa year ago

Nice one.
Reply