Puffed fried bread with spiced potatoes (Puri bhaji)

1. For the bhaji, boil the potatoes in their skins until tender, peel and break into rough pieces by hand.

2. Heat the tablespoon of oil in a pan, fry the mustard seeds, then add the asafoetida, curry leaves and slit green chillies. Add the thinly sliced onion and cook for 5 minutes until soft.

3. Add the turmeric, potatoes, salt and water and cook, stirring, for 5 minutes until loosely bound and slightly saucy. Keep warm.

4. For the puris, knead the flour with the salt and enough water to make a firm, smooth dough (firmer than for chapati). Divide into 12 small balls and roll each into a 10 cm round, using a few drops of oil instead of flour so the frying oil doesn't foam.

5. Heat the oil well in a smaller, deep pan. Slide in the rounds one at a time and press gently with a slotted spoon: in a few seconds they puff up like balloons. Turn and fry for about 30-40 seconds in all until golden, then lift onto kitchen paper.

6. Serve the puffed puris at once with the potato bhaji.

Tip: A favourite of Indian Sunday breakfasts and temple feasts. Puris only puff up if the oil is hot enough and the dough firm enough: a small piece of dough should rise to the surface instantly.