Poori Bhaji

Poori Bhaji

Prep. Time : 30 mts.

Ingredients for Poori:

Wheat Flour       : 2 cups

Curd      :  2 tbsp

Oil           : 1 tsp

Sugar     : 1 tsp

Salt         : as required

Warm water       : as required

 Ingredients for Bhaji:

Potato  : 2 nos. large

Carrot   : 1 no.

Onion    : 1 no

Ginger  : small piece

Green chilly        : 2 nos

Curry leaves       : few

Turmeric Pdr      : ½ tsp

Method :

In a wide vessel, mix all the ingredients with warm water and work out a smooth dough with your hands. Keep it covered for 15 mts. Then make small balls and shape into flat rounds using rolling pins. (Use poori press/ Rotimaker).

Heat Oil and deep fry each pooris, splashing oil from sides and gently pressing on top with the slotted spoon, which helps it to puff up. Turn and fly to a golden brown and drain to a kitchen tissue.

For Bhaji, boil and cook the potatoes and carrot in a pressure cooker. Once done, peel the skin and mash the potato and carrot with a fork. Slice Onions, cut chilly into rounds and chop ginger. Heat oil, pop mustards, add sliced onions, ginger, chilly, curry leaves and sauté for some time. Add the turmeric pdr and salt and the mashed potato and carrot. Mix well. Enjoy your fluffed pooris with the delicious bhaji.

Tips:

The Poori dough should be soft and not sticky. Add water carefully little by little to avoid stickiness. Knead well to a smooth dough.

Poori should be fried in very hot oil, on high flame throughout. Or it will absorb oil.

Enjoy a great breakfast with Poori Bhaji.