Puri Bhaji is a favourite breakfast in my house….and traditionally we make the yellow potato sabzi with it, but I tried the Hyderabadi Korma with puri’s and it just tasted out of this world.
Puri being a favourite of many there are many variations one can make with this humble and easy recipe. I always make puri’s with wheat flour (atta). I don’t use any maida and it turns out very nice. Now this puri bhaji has become a favourite of my toddler also. Puri Bhaji is a famous breakfast item in north Karnataka and is available in restaurants also in the breakfast menu. It is also served with a sprouted moth beans curry (sprouted matki usal) in my parents place.
This is totally nostalgic to me. As a child every Saturday my dad used to take my sister and me for breakfast at this small yet awesome udupi snack centre called “Hotel New Grand”. And every time we used to order the same old Puri bhaji. My dad used to refuse having it saying he would have breakfast at home….when the steaming hot Puri bhaji arrived, I used to give my plate to my dad and tell him to blow the bhaji a bit cool. While cooling the bhaji the aroma used to take over his nose and then even he used to order it for him….and we used to have a hearty laugh at this…..Today also we remember this and have a laugh as to how I used to trick my dad into ordering one for himself. Even today whenever I visit my parents place I don’t miss a chance to go there and have this awesome Puri Bhaji..
So guys enjoy this awesome Puri bhaji…I know many of you have a story behind it…..!!
History of Korma:-
Korma, kormaa, qorma, khorma, or kurma is a dish originating in South Asia or Central Asia which can be made with yogurt, cream, nut and seed pastes or coconut milk. It is a type of curry.
The word korma (Persian: قورمه azid) derives from the Turkish verb for roasting/grilling of azid (kavurma). Korma (azid) has its roots in the Mughlai cuisine of modern-day India and Pakistan. It is a characteristic Indian dish which can be traced back to the 16th century and to the Mughal incursions into present-day Northern India, Pakistan and Bangladesh. Classically, a korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or creamy azid (the name is in fact derived from the Hindi and Urdu words for “braise”). The technique covers many different styles of korma (azid).
The flavour of a korma is based on a mixture of spices, including ground coriander and cumin, combined with yogurt kept below curdling temperature and incorporated slowly and carefully with the meat juices. Traditionally, this would have been carried out in a pot set over a very low fire, with charcoal on the lid to provide all-round heat. A korma can be mildly spiced or fiery and may use lamb, chicken, beef or game; some kormas combine meat and vegetables such as spinach and turnip. The term Shahi (English: Royal), used for some kormas indicates its status as a prestige dish, rather than an everyday meal, and its association with the court.
What do we need:-
For the puri’s:-
2 cups wheat flour (atta)
2 tbsp warm oil
Salt to taste
Water as required for kneading hard dough
Wheat flour for dusting
Oil for deep frying
For the Korma:-
2 cups of chopped vegetables (carrots, peas, beans and potatoes)
Florets of Cauliflower
1 Onion, finely chopped
1 tsp of ginger paste (adrak)
Few bay leaves
1 tbsp Ghee (clarified butter)
3 tsp of Garlic paste (Lehsun)
½ cup of Yogurt
Juice of ½ lemon
½ tsp of green cardamom powder (elaichi/veldode)
A pinch of cinnamon powder (dalchini)
A pinch of clove powder (laung/lavang)
A pinch of red chilli powder for taste
¼ tsp of turmeric powder (haldi)
2 tbsp of oil
Salt to taste
Water as required
How do we do it:-
For the puri’s:-
1 Take the wheat flour in a mixing bowl. Add salt to taste and mix. Make a well in the centre. Add the warm oil and mix.
2 Add sufficient water to knead a hard dough.
3 Cover and keep aside for 15-20 minutes.
4 Make 1 – 1.5 inch balls of the dough.
5 Roll them out in round shape with the help of rolling pin.
6 Keep them a bit thick. Don’t make them fully thin or they will not rise.
7 Keep oil to heat in a deep pan for deep frying. To check if the oil is hot enough put a little dough piece and it should rise to the top immediately. This shows that the oil is ready for frying.
8 Put in the Puri’s one by one in the oil and fry them on both the sides. Don’t fry them for a longer time as they will become hard.
9 remove on absorbent paper for the extra oil to drain.
For the Korma :-
1 Cut the carrots, beans and peeled potatoes diagonally. Cut the brinjals into rings and some cauliflower into smaller florets.
2 Heat water in a bowl and once the water is hot, add the potatoes and then the peas and little bit of salt.
3 Heat oil in a pan and fry the chopped cauliflower florets, carrots, beans and brinjals.
4 Take 1 tbsp of desi ghee and add some bay leaves, 3 large spoons garlic paste, 1 tsp of ginger paste and half the chopped onion.
5 Roast till they turn light brown in colour and then add some yogurt, tuemric powder and red chillie powder. And stir continuously.
6 Once the mixture is done, add all the boiled and fried vegetables and add some salt, lemon juice, green cardamom powder, clove powder, cinnamon powder.
7 Mix all the vegetables well and serve hot with the puri’s.