Poori Bhaji Recipe
Prep Time: 30 minutes Cook Time: 1 hour Yield: 2 servings
- Chapatti atta (whole wheat flour) 1 cup
- Salt to taste
- Oil 1 tablespoon + more for deep fry
- Water ¼ cup + 2 tablespoons
- Take chapatti atta and salt in a bowl. Mix well.
- Add oil and mix well with your hands till oil incorporates well with flour.
- Add water little by little and start kneading dough and make smooth ball. Dough should be semi soft.
- Keep aside covered for 15 minutes.
- After 15 minutes knead dough again for some time.
- Divide it into 12 equal portions. And make a smooth ball without any cracks and flatten it between your palms.
- Roll it into a circle 2 ½ 3 inch diameter.
- Heat the oil in a kadai on medium heat for deep fry while you are rolling pooris. Keep rolled pooris covered with kitchen towel.
- Once oil is hot. Drop rolled pooris at a time in hot oil carefully. Press very very gently with spatula when it tries to come on top. And that’s why pooris will puff up.
- After it puffs up, turn on other side and fry for another 30 seconds.
- Remove it on paper towel line dish. And fry remaining pooris.
- Serve hot.
- Oil 2 tablespoons
- Mustard seeds ½ teaspoon
- Cumin seeds ½ teaspoon
- Green chilies 3-4, chopped finely
- Curry leaves 6-7
- Onion 1 cup, cubed
- Potatoes 2 cups
- Water ½ cup
Turmeric powder ½ teaspoon
Lemon juice ½ teaspoon or to taste
Salt to taste
Cilantro few sprigs, chopped finely for garnishing.
Heat the oil in a pan on medium heat. Once hot add mustard seeds and cumin seeds. Let them dance around.
Add chopped green chilies and curry leaves. Let it cook for 30 seconds.
Then add onions.
Saut it till it gets translucent. Do not let them brown.
Then add potatoes and ½ cup of water. Mix well.
Add turmeric powder and salt. Mix it well.
Cover it and let it cook till potatoes are cooked. And you will notice that all the water is absorbed. Turn off the stove.
Add lemon juice. Mix it well.
Garnish with chopped coriander and serve.