STUFFED PURIS

Potatoes are a hot favorite with the young and not so young. Though the old may try to keep them at bay for health reasons, they love them all the same.

When the simple and bland ‘mashed potatoes’ of the West are relished, should I say anything in favor of the popular Indian potato dish? It goes by different names in various parts of India, with marginal variations in the preparation – ‘batata bhaaji’ / ‘aloo sabji’ / ‘urulakkizhangu masala’ (of ‘masala dosa’ fame). It is a very versatile dish - it can be used for the universally popular 'Masala Dosa', to make sandwiches / 'bonda' / 'batata vada' or simply as a side dish for puris / chapathi ..... Now I am using this to make stuffed puris – they are great when served hot and also as neat (read non-messy) and easy-to-eat packed lunch for picnics or kids’ lunch boxes.

                                     

 Makes 8-10 stuffed puris

Ingredients

For the dough

1. Whole wheat flour – 1 ½ cups
2. Salt to taste
3. A pinch of sugar
4. Oil – 1 ½ tsp
5. Oil for frying

For the filling 

1. Potatoes – 250 - 300gms (3 medium sized ones)
2. Onion – 2 medium sized – sliced fine
3. Green chilli – 2 – finely chopped
4. Ginger – ½” piece – finely chopped
5. Shelled peas (optional) – 1-2 tbsp (boiled)
6. Tomato (optional) – 1- finely chopped
7. Turmeric powder – ½ tsp
8. Mustard seeds – 1 tsp
9. Urad dal – 1 tsp
10. Chana dal – 1 tsp
11. Asafetida – a pinch
12. Curry leaves – 10
13. Coriander leaves – chopped fine – 1 tbsp
14. Oil – 1 tbsp
15. Salt to taste

Method

For the dough

1. Mix the ingredients for the dough and add water little by little to make a firm, pliable dough.
2. Set aside for at least 20 minutes.

For the filling

1. Cut the potatoes in halves and boil in water with ¼ tsp turmeric powder and salt.
2. Drain off the water and make pricks on each potato and allow to cool.
3. Peel and gently mash the potatoes.
4. Heat oil in a kadhai, add mustard seeds, urad dal and chana dal and a pinch of asafetida. 
5. When they splutter, add the sliced onion and fry on medium heat with a little salt till light brown.
6. Add chopped ginger and green chilli and continue to fry till onions turn brown.
7. Add a little turmeric powder, and curry leaves and fry for a minute.
8. Add boiled peas (or frozen peas) and stir.
9. If you are using tomatoes, add chopped tomato pieces and fry for another 2 minutes. Otherwise add 2-3 tbsps of water and cook till dry.
10. Add mashed potatoes and mix well.
11. Add chopped coriander leaves and mix well.
12. Divide into equal-sized oval shaped flattened balls as filling for puris.

For the stuffed puris

1. Divide the dough into small lime sized balls.
2. Use a little oil to roll each ball into a round puri (3-4” in diameter).
3. Place the potato stuffing on one half and fold the other half over and seal the edges all along the semi circle.
4. Heat oil in a pan.
5. Fry each semi-circular stuffed puri on both sides till golden brown.
6. Drain off and place on a tissue paper to remove excess oil.
7. Serve hot with tomato ketchup / chutney.

Tips

1. You can add a tsp of rawa (semolina) while kneading the dough to make the puris crispier.
2. You can make it healthier by sneaking in 1 tbsp each of finely chopped beans and carrots along with peas for the stuffing and continue with the recipe.

© Copyright 2011. Brinda Balasubramonian.