Today I’m here to talk about the wonderful accompaniments to one of the most loved Indian breads. Yes, the curries that we all love to dip our crispy Puris into and relish! A very common accompaniment to Puris is no doubt the classic Punjabi Chole or Chana Masala. I guess it’s just the blend of flavours and the combination of crispness to the richness of the chickpeas curry that make these two team up so well. But in the northern parts of India, especially where my Dad grew up – New Delhi, Puris are enjoyed with a much more simpler, yet robust side. Stop by any well-known restaurant for a weekend brunch and you will undoubtedly be welcomed with a dish of Puri-Bhaji on the menu. Bhajis are simple vegetable curries, using minimal spices but cooked to perfection. In this Aloo Bhaji recipe however, the bhaji is ruled by the potato. Potatoes are usually one of the main staples in an Indian kitchen. It is also one of the most versatile and beautiful vegetables I know. I always try and have a few of them boiled and ready for me in the fridge, then I know for sure that a wonderfully delicious and fulfilling dinner is not too far away.
Some helpful tips to keep in mind when making this recipe:
To save on time, you can boil the potatoes even a day or two ahead and store them in the fridge. Let them come to room temperature before you’re ready to use them in the recipe.When prepping the potatoes, try and break them roughly by hand instead of cutting them with a knife, to get a more rustic look. You can also add in some green peas along with the boiled potatoes to take this recipe a step further.
Serve this with some warm crisp Puris, and a side of this Instant Chilli Achar. This is perfect for brunch on a cold winter weekend when you’re craving comfort food! If you enjoyed this Aloo Bhaji (Indian-style Potato Curry) recipe, you will surely love my Aloo Tamatar Sabzi and Chana Aloo recipe as well. You can find the web story to this Aloo Bhaji recipe here. To watch more of my other recipe web stories, click here. Tried this recipe? Leave a Comment and let me know, also Rate it by clicking the number of stars on the recipe card. Want to share your version with me? Tag me on Instagram @hookedonheat
