Puri Bhaji

Boil the Potatoes until tender, then peel and roughly mash them. Set aside.

For the Puri dough, combine Atta flour, Semolina, 10 grams of Salt, and 15 grams of Vegetable oil in a large bowl. Gradually add 200 grams of Water, kneading until a firm, smooth dough forms. Cover and let the dough rest for 20 minutes.

For the Bhaji, heat 30 grams of Vegetable oil in a pan over medium heat. Add Mustard seeds and Cumin seeds, allowing them to splutter.