Authentic Puri Bhaji Recipe- Semolina & Jaggery Stuffed Indian Bread

Last Updated on 2 months by Neha Deshmukh

Authentic Puri Bhaji Recipe – Semolina & Jaggery Stuffed Indian Bread

Hey everyone! If you’ve ever craved that perfect, fluffy puri with a sweet, aromatic filling, you’re in the right place. This recipe for Semolina & Jaggery Stuffed Puri Bhaji is a little bit of sunshine on a plate, and honestly, it’s been a family favorite for generations. I remember my grandmother making these for every festival – the whole house would smell incredible! It takes a little time, but trust me, the results are so worth it.

Why You’ll Love This Recipe

This isn’t just any puri recipe. We’re taking things up a notch with a deliciously sweet and subtly spiced filling. The combination of semolina and jaggery creates a wonderful texture and flavor that’s both comforting and exciting. Plus, these aren’t your average, everyday puris – they’re special! They’re perfect for celebrations, or honestly, just a cozy weekend brunch.

Ingredients

Here’s what you’ll need to create this magic:

• 1.5 cup fine rava/semolina (approx. 180g)
• 1.5 cup maida/all-purpose flour (approx. 180g)
• 1 teaspoon salt (approx. 6g)
• 2 pinches saffron (kesar)
• 2 tablespoons ghee (approx. 30ml)
• 1 cup milk (approx. 240ml)
• 3 cup rava/semolina (approx. 360g)
• 2 tablespoons ghee (approx. 30ml)
• 2 tablespoons besan/chickpea flour (approx. 20g)
• 2.5 cup jaggery (approx. 500g)
• 1 cup milk (approx. 240ml)
• 1 teaspoon cardamom powder (approx. 4g)
• 0.5 teaspoon nutmeg powder (approx. 2g)
• 2 pinches saffron (kesar)
• 2 tablespoons almonds, chopped (approx. 15g)
• 2 tablespoons cashews, chopped (approx. 15g)
• 1-2 cup ghee or oil for frying (approx. 240-480ml)

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe:

• Rava: Using fine rava is key for a softer puri. If you only have coarse rava, you can pulse it in a blender for a few seconds.
• Maida: All-purpose flour (maida) gives the puris that lovely texture.
• Ghee: Oh, ghee! The flavor is unmatched. If you can, use a good quality, homemade ghee. It really shines through.
• Saffron: Don’t skimp on the saffron! It adds a beautiful color and aroma. A little goes a long way.
• Jaggery: I prefer using a dark jaggery for a richer flavor, but you can use any variety you like. If your jaggery is very hard, grate it before using.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a large bowl, combine the 1.5 cups of fine rava, 1.5 cups of maida, salt, and saffron.
2. Heat 2 tablespoons of ghee and pour it into the flour mixture. Rub it in well with your fingertips until the mixture resembles breadcrumbs.
3. Gradually add the 1 cup of warm milk, mixing until a soft dough forms. It shouldn’t be sticky, but it shouldn’t be too dry either.
4. Cover the dough and let it rest for at least 1-2 hours. This is important – it allows the gluten to relax and makes the puris softer.
5. While the dough rests, let’s make the stuffing! Heat 2 tablespoons of ghee in a pan. Add the 3 cups of rava and roast until golden brown and fragrant.
6. Add the 2 tablespoons of besan and roast for another 1-2 minutes.
7. Now, add the 2.5 cups of jaggery, 1 cup of milk, cardamom powder, nutmeg powder, saffron, chopped almonds, and cashews. Mix well and cook until the mixture thickens.
8. Let the stuffing cool completely – it will take about 2-4 hours. This allows the flavors to meld together beautifully.
9. Once the dough has rested, divide it into 4 equal parts.
10. Take one portion and, using a pestle (or your hands!), beat it on a firm surface for 4-5 minutes until it becomes super smooth. Repeat with the remaining dough portions.
11. Create equal-sized balls from both the dough and the stuffing.
12. Roll out each dough ball into a 2-inch circle. Place a spoonful of stuffing in the center, and carefully seal the edges to form a ball. Gently press down to flatten slightly.
13. Roll each stuffed ball into a 2-3 inch puri. Don’t make it too thin, or it might burst while frying.
14. Heat ghee or oil in a kadhai (deep frying pan) over medium-low heat.
15. Gently slide a puri into the hot oil. Lightly roast it on each side for about 30 seconds.
16. Fry the puris on medium-low heat until they are golden brown and crisp. This is key – low and slow ensures they puff up properly.
17. Drain the fried puris on paper towels to remove excess oil.
18. Let them cool completely before storing.

Expert Tips

• Kneading is key: Don’t underestimate the importance of kneading the dough well. It makes all the difference in the texture of the puris.
• Oil Temperature: Maintaining the right oil temperature is crucial. Too hot, and they’ll burn; too cold, and they’ll be oily.
• Gentle Frying: Fry the puris gently. Don’t overcrowd the kadhai.

Variations

• Vegan Adaptation: Substitute the ghee with a neutral-flavored oil like sunflower or canola oil.
• Gluten-Free Adaptation: Use a gluten-free flour blend in place of the maida. A blend with xanthan gum works best.
• Spice Level Adjustment: If you like a little more warmth, add a pinch of ginger powder to the stuffing.
• Festival Adaptations: During Holi, I love adding a little bit of rose water to the stuffing for a floral aroma. For Diwali, I sometimes add a sprinkle of edible silver leaf (varak) for a festive touch.

Serving Suggestions

These puris are fantastic on their own, but they’re even better with a side of aloo bhaji (potato curry) or chana masala (chickpea curry). A dollop of yogurt or a sprinkle of chaat masala adds a lovely finishing touch.

Storage Instructions

Once cooled completely, store the puris in an airtight container for up to 2 weeks. They might lose a little of their initial crispness, but they’ll still be delicious!

FAQs

What is the best type of ghee to use for making puris?

Honestly, any good quality ghee will work, but homemade ghee really elevates the flavor.

Can I make the stuffing ahead of time? If so, how long can it be stored?

Yes! You can make the stuffing 2-3 days in advance and store it in an airtight container in the refrigerator.

How do I get puris to puff up perfectly?

Make sure the dough is well-kneaded, the oil is at the right temperature (medium-low), and you fry them gently.

What is the difference between rava and sooji? Can they be used interchangeably?

Rava and sooji are essentially the same thing – semolina! You can use them interchangeably in this recipe.

Can I use a different type of nut in the stuffing?

Absolutely! Pistachios or walnuts would be lovely additions.