Shrikhand Puri Bhaji - the holy trio !

Shrikhand Puri Bhaji - the best combo to relish especially on Gudhi Padwa

Quantity : For 2 people dinner

Shrikhand :

Ingredients :
Greek Yogurt - Fage variety
A pinch of saffron soaked in 2 tbsp of warm milk
Nutmeg - 1/2 tsp
Cardamom powder or freshly crushed - 1/2 tsp
Finely chopped nuts : almonds , pista , cashews (optional - i personally don't like anything in my shrikhand)
Mango pulp - seasonal - 1 cup of fresh mango pulp
Raw Sugar powdered - 3/4 th cup . Can use more if you need more sweet
Muslin cloth - to hang yogurt overnight

Procedure:

1. In a muslin cloth , empty the yogurt and hang it to your tap overnight . This will help in straining the yogurt further to get rid of any excess water and whey . Greek yogurt is already strained yogurt . So you can skip this step if you like your shrikhand to be a bit runny.
2. Once the yogurt is strained (or not if using greek) , take a big mixing bowl and add the raw powdered sugar to the yogurt . Start mixing the two together . This will take some time especially using greek yogurt . Mix slowly and carefully to retain the smooth texture of the yogurt .
3. About 5/6 mins of mixing will give you very smooth yogurt . If it appears to be very thick , add 1/4th cup of whole fat milk to this and mix again.
4. Now add cardamom , nutmeg and kesar soaked in milk and milk well .
5. Finally , add chopped nuts and mix and keep it in fridge to remain cold until serving .

Serve with hot puris :)

Puri :

Ingredients:

Whole Wheat Aata  1 cup
Water - as needed for kneading
Salt - pinch
Ajwain (options) 1 tsp
Peanut Oil - for deep frying

Procedure:

1. Make a stiff dough using the whole wheat aata and water . Do not over knead and remember it should be stiff/hard dough and not soft as we make for regular rotis . Add pinch of salt and ajwain(optional) while making the dough
2. Allow dough to rest for atleast 15 mins in a tiffin with lid
3. Heat oil in a kadai for frying the puris
4. While the oil is getting hot , start rolling puris . Take very small ball of dough and roll into a thick disk . Remember , you need to make thick and small disk . Puri will not fluff if its very thin and soft
5. Make sure the oil is very hot before you start frying .Only then the puris will fluff and become less oily

Serve hot with shrikhand and potato bhaji

Potato bhaji:

Ingredients:

6/7 medium sized potatoes
Green chillies - 5/6 finely chopped
Ginger -  2 inches finely grated
Coriander leaves - finely chopped
Curry leaves - one whole strand to temper
Mustard seeds - to temper
Cumin seeds - to temper
Haldi - to temper
Hing - to temper
Salt - as per taste
Peanut oil - for cooking

Procedure:

1. Boil the potatoes in pressure cooker or instant pot ahead of time . Peel and cut them into cubes .
2.  Heat oil in a kadai . In the meanwhile , use half of the cut green chillies and ginger and mix well with the cubed potatoes . Add little salt and haldi as well . Ensure all the potatoes are coated well with this mixture .
3. Once oil it is hot , start putting the tadka items - mustard seeds , cumin seeds , hing, haldi ,curry leaves , remaining cut green chillies and  grated ginger .
3. Stir everything very well and now add the potatoe mix to this tadka . Mix everything nicely and adjust any more salt if needed
4. Cover kadai with a lid and put the flame to medium to avoid potatoes from burning . Now allow it to cook for atleast 10/15 mins
5. Keep stirring in between and check that the potatoes are not getting burnt . Put finely chopped coriander leaves now and allow it to simmer for 5/10 mins more .

Serve hot with shrikhand puri :)

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