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North Indian-Style Puri Sabji Brunch | Homestyle Indian Recipe | Cooking with Anadi
Aug 8, 2017
Hey everyone, this is a recipe that is very dear to my heart and one of my all-time favourites. Puri is a fried whole wheat bread in ghee, or clarified butter. The sabji is a curry of potatoes and tomatoes to make a luscious gravy. Pair this with some plain yogurt to offset the heat and you're in for a brunch of a lifetime! I hope you'll enjoy this recipe as much as I do :)
For all measurements the written recipe can be found here: http://cookingwithanadi.blogspot.com/2017/08/north-indian-style-puri-sabji-brunch.html
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0:00
hey guys today I'm going to make for you
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a really special meal which is a very
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close to my heart I love this dish as a
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kid
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and I still do and I think it's not the
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most fun and delicious vegetarian dishes
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of all time so today I'll be making for
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you some pullies and some sub G and
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subdue the spoons a vegetable stir-fry
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in this case the curry with some
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potatoes and tomato it's really simple
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and pourings basically are deep fried
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whole wheat bread which is coffee and
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it's fried in some key which adds a lot
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of flavor and I can't wait to eat this
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so let's get started right now
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this recipe will need to the ginger and
0:42
garlic with just chopped finely now you
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want to make sure the ginger is twice
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the amount of garlic then you have some
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fresh tomatoes and put spices again some
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salt along with some garam masala
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kitchen king two red chili powder you're
1:00
also going to need some boiled potatoes
1:02
here I'm using some small potatoes to
1:05
boil these potatoes you can either cook
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it in a pressure cooker you can even
1:10
chop it up into 1-inch cubes and cook it
1:14
in the microwave or any other way that
1:16
you prefer I find the fastest way is
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doing pressure cookers so first let's
1:20
get started on our tomatoes and for that
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I have a pot of water which is boiling
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and we're going to quickly cook these in
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the boiling water for a few minutes and
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then put this in an ice water bath and
1:33
be skim these tomatoes now water is
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boiling right now and I'm going to add
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in my tomato
1:39
so what tomatoes are in and now let this
1:42
cook and what you want to wait for it's
1:46
for the skin of the tomatoes to get all
1:48
wrinkly that'll give you a sign that the
1:50
skin is ready to be peeled so it's been
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about 45 minutes and as you can see our
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tomato the skin halide torn apart and be
2:03
careful but you can see like can easily
2:06
sort of peel this apart so let's now
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transfer this into a cold water bath
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it's going to help them cool down a bit
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and then we can proceed and be in these
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Tomatoes and now these can then just
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literally peel that skin off and discard
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of it just need the palate to make a
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nice thick smooth tomato sauce and what
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the skin does is it kind of like
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incorporates these inconsistency these
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rough areas in the sauce can slide you
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can never completely grind it using our
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home appliances into a smooth paste so
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you'll always feel something you won't
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get that nice smooth texture you're
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looking for just continue so the rest of
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the tomatoes and then we're going to
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grind these up that's ready and we have
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all our music class done and now let's
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get started I'm making our sauce now two
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spatulas of failed to mention earlier
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with the cumin seeds and some heating or
3:19
asafoetida the hing has a really nice
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flavor and you can learn more about it
3:24
you can check out my series on the
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spices which is called let's make it
3:27
spicy so be sure to check this out and
3:30
now let's get started and make the sauce
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so I have here some oil heating on
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medium heat and I'm going to add a nice
3:41
teaspoon of cumin seed and with that
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it's not the thing
3:45
I add some delicious flavor
3:48
now this is bringing some amazing aroma
3:51
right now and it's just delicious but
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obviously you can eat that right now so
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let's do four more things to it next I'm
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gonna add in my ginger and garlic make
4:02
sure to keep stirring you don't want it
4:03
to burn a thick that's going to add some
4:06
bitterness into your final dish cook
4:09
this out and this is using more ginger
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and garlic the salt imparts a strong
4:15
flavor of ginger which really brings out
4:18
the amazing flavors and makes this dish
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so much more enjoyable
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like the gin garlic a beginning to tone
4:26
brown we don't want to go too far with
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it but now let's add in our pureed
4:31
tomatoes give us a nice stir and bring
4:36
it up to a simmer so sauce has come up
4:39
to a simmer and now we're going to add
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in some a schmear red chili powder or
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big image to add in some color and some
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spice
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now as tomatoes coat they have something
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in them called lycopene which naturally
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turns the tomatoes redder as they cook
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so that chili powder some kitchen kings
5:03
and some garam masala we are also going
5:07
to add in some tumeric add a nice flavor
5:10
and bring some more color more character
5:15
toward it give it a nice stir so now you
5:19
want to put this until you have tomato
5:22
to completely cook and what will be
5:24
indicated for that is when oil starts to
5:27
release on the corner of the pan so just
5:31
slowly simmer it on medium low heat and
5:34
and stir from time to time so I'm going
5:37
to put a lid on and let this simmer for
5:39
a few minutes so here's our sauce now as
5:43
you can see it's become really thick you
5:47
see all that amazing ginger garlic and
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this just tastes amazing now keep in
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mind we haven't added salt yet we're
5:55
going to add that towards the end and
5:57
adjust for seasoning now to finish the
6:00
sauce we're going to add in our potatoes
6:03
just make some rough cuts to a potato
6:09
want some nice big chunks of potato this
6:13
is really enjoyable to eat it like that
6:16
so similarly cut the other potatoes so
6:19
now adding your potatoes into your sauce
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now be gentle you don't want to break
6:24
these potatoes so what you want to do
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now is fill your potatoes for 5 to 10
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minutes in this sauce and we make sure
6:32
that the potato absolves that amazing
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flavor
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in the sauce so after you've added your
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potatoes and your sauce and some hot
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water preferably because it's going to
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like kind of save you some time but the
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water won't have to warm up and come to
6:50
a boil again so I need some of this
6:52
water you want to pin this out a bit to
6:56
have a nice smooth little thick sauce
6:59
and I want to just simmer this for five
7:01
to ten minutes until the sauce starts to
7:04
become thick again and simmering it for
7:07
this time it's going to help all those
7:09
flavors to get in just the tails so now
7:11
we're going to start making our Poli
7:13
breads so for that we're going to make
7:14
our dough and I'm going to be using Auto
7:16
flour which is the official flower to
7:19
make booties so in here I have 3 cups of
7:21
auto flour and I'm going to use a
7:24
KitchenAid because it's honestly much
7:26
easier and I'm so happy I don't have to
7:28
knead by hand anymore so you can always
7:32
measure out 3 cups of flour in a big
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bowl if you don't have a KitchenAid and
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now let's start making our dough and I'm
7:39
going to start adding in a little bit of
7:41
water at a time and make a nice dough I
7:43
want to turn this on to low just start
7:47
adding in my water here's what my dough
7:52
looks like now and this is just perfect
7:54
I'm gonna stop now now as you can see
7:57
it's not sticky at all and it's all
8:00
smooth and it has a little bit of
8:03
springiness but it needs to be a bit
8:06
hard since we need this kind of dough to
8:09
make sure our tories fluff up when they
8:12
go in the oil so often you have kneaded
8:14
your dough put it in a large enough bowl
8:17
cover it with a damp cloth a damp
8:20
kitchen towel or some damp paper towels
8:23
it's going to help relax the dough and
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it's going to make our final product
8:28
fluffy soft and delicious
8:31
in about 10 to 15 minutes as you can see
8:33
our potatoes have completely absorbed
8:36
our delicious sauce that's why they've
8:39
changed that coloring to this more
8:40
reddish tinge the consistency is perfect
8:43
and now we're going to add in our salt
8:47
and taste the seasoning give it a quick
8:53
taste and add in a little bit more salt
8:56
so this around so as you can see it's
9:01
this nice thick consistency still
9:04
portable but this is perfect
9:07
and have it please according to me this
9:09
is how I like it so now it's the fun
9:12
part now then we start making more
9:14
Therese so here has some key or
9:16
clarified butter which it bought at the
9:19
local Indians don't really suggest you
9:20
use ghee you set up any other
9:22
alternative
9:23
since the flavor that kiemce parts and
9:26
the putti is unmask and it's the most
9:29
delicious way to have please so now I
9:31
have this heating on medium to
9:33
medium-high heat and I've taken a ball
9:36
from my dough and you have some extra
9:40
flour and that's going to be our button
9:44
or just some dusting flour to help make
9:47
sure our dough isn't sticking and you're
9:50
rolling it out so now let's roll this
9:52
out into a flat disk you don't want to
9:58
make it to ten since we want this to
10:01
puff up and be how to employee so
10:04
traditionally be so before we start
10:07
frying our buoys let's test our oil and
10:10
for that you can just dip a little bit
10:15
of your dough and your buoy should rise
10:19
up immediately and as you can see it
10:21
didn't rise up immediately so we want to
10:24
let this heat up for a bit longer time
10:26
so let's start frying our please I'm
10:29
going to take my desk here and carefully
10:32
lay it into my oil now magic is going to
10:38
happen
10:38
look at that popping up using a slotted
10:41
spoon just kind of press down on it to
10:44
submerge in the oil and look at that
10:47
beautiful flip it sucks on the other
10:50
side but I can't ask for more that's
10:53
torque I don't like it too crispy you
10:56
can try making it see how you like it
10:58
you can just make the whole top
11:00
and that makes it really crispy I don't
11:03
just prefer the more softer skin on the
11:05
top that's perfect
11:07
that's your pulley and continue to make
11:11
as we push as you want with the door you
11:15
have I'm aiming to make more than 20
11:17
there you have it guys some delicious
11:20
homemade pulley subji well it is only
11:23
you don't get this at a restaurant and
11:25
it makes for an amazing brunch or supper
11:28
I tend to love this dish with some plain
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yogurt I think it goes really well the
11:34
heart from the curry and the code from
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the yogurt is just a deadly combination
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so I hope you liked this video guys
11:41
share your views by commenting down
11:43
below leave me a like and if you want to
11:46
see some other video some other recipes
11:48
which I've done you can click right here
11:50
to subscribe and see those videos and
11:53
also don't forget to check out my series
11:55
on spices or let's make it spicy and
11:58
make sure to check that out to see some
12:00
of the spice of the type used in this
12:02
dish and expand your cooking knowledge
12:04
see you guys again on the next one and
12:06
I'm going to dig in right now
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