Poori Bhaji Recipe | HungryForever

Poori Bhaji Recipe.jpgPuri bhaji is a South Asian dish made up of puri and aloo (potato) bhajji. The Puris are made up of flat rounds of flour which are deep fried, served with a spiced potato dish which could be dry or curried.It is a traditional breakfast dish in North India.A lot of Indian households prefer puri bhaji and other traditional dishes over cereals for breakfast.

Serves : 4

Prep&Cook Time : 40 mins.

Ingredient : 

For Bhaji : 

4 medium sized potatoes
1 large onion, chopped
1 green chili, chopped
1 tsp mustard (rai or sarson)
1 tsp cumin (jeera)
1.5 tsp urad dal/black gram
¾ cup water
½ tsp turmeric powder (haldi)
a pinch of asafoetida (hing)
½ to ¾ cup chopped coriander or cilantro leaves
1 inch ginger/adrak, finely chopped
12-15 curry leaves (kadi patta)
2 or 3 tbsp peanut oil or sunflower oil
salt as required

For Poori : 

whole wheat flour or atta: 3 cups
1 tsp melted ghee or oil (optional)
salt as required
water as required
oil for deep frying

Instructions

For Bhaji : 
boil the potatoes till they are cooked completely.
once they are warm, peel them and chop.
in a pan, heat oil. add cumin, mustard and urad dal.
fry till the mustard crackles and starts making sound and the urad dal begins to turn brown.
add the chopped onion. fry till they become soft & transparent.
now add the ginger and green chilies. fry for a minute.
add the curry leaves. stir and fry for some seconds.
add the turmeric and asafoetida. stir and fry for some seconds. don’t burn the turmeric.
next, add the chopped potatoes, half of the coriander leaves.
stir. now add ¾ water and salt. stir and cover the pan.
let the bhaji simmer for 5-6 minutes on a low flame.
there should be some moisture in the bhaji and it should not be very dry.
add the remaining coriander leaves.
stir and serve batata bhaji hot with pooris

For Poori :
seive the whole wheat flour with salt. add melted ghee or oil.
add little water at a time and knead well to form a dough. the dough should not be soft but a little stiff and tight.
divide the dough into small or medium pieces – about 12-14.
make into medium sized or slightly small balls and roll out into small circles.
heat oil in a deep frying pan or kadai.
when the oil is sufficiently hot then add one poori at a time and fry gently pressing down with the frying spoon or slotted spoon in a circular motion.
turn over when puffed up and fry the poori till golden brown.
serve Poori hot.

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