Puffed Golden Puri with Spiced Potato Bhaji

Combine whole wheat flour, semolina, 1 tablespoon oil, and a pinch of salt. Gradually add warm water and knead for 6-8 minutes into a firm but smooth dough, stiffer than chapati dough. Cover and rest for 15-20 minutes.

For the bhaji, heat 2 tablespoons oil in a pan over medium heat. Add mustard seeds and let them pop, then add cumin seeds and curry leaves.

Add the onion and green chilies, cooking until the onion is golden, about 4-5 minutes.

Add the tomatoes, turmeric, coriander powder, red chili powder, and salt. Cook until the tomatoes break down and the oil begins to separate, about 5 minutes.

Add the boiled potato cubes and 1/2 cup water. Gently mash some of the potatoes while leaving others chunky for texture. Simmer for 5-7 minutes until the curry thickens.

Divide the puri dough into 18-20 small balls. Roll each into a 4-5 inch circle, about 2mm thick. Do not make them too thin or they will not puff.

Heat oil for deep frying in a deep kadai or pot to 375F (190C). The oil must be hot enough that a small piece of dough dropped in rises to the surface immediately and sizzles vigorously.

Gently slide one rolled puri into the hot oil. Using the back of a slotted spoon, gently press the puri with quick, light taps to encourage puffing. It should balloon up within seconds.

Flip once and fry for another 10-15 seconds until golden on both sides. Drain on paper towels. Repeat with remaining puris.

Garnish the bhaji with fresh cilantro and serve immediately alongside the hot, puffed puris.