Poori Bhaji is a popular dish in India. It is loved by all age groups for dinner or breakfast, Preparation of Bhaji varies from region to region. Poori and aloo bhaji is a perfect combination, and an easy to make a recipe with simple ingredients.
Ingredients to prepare poori –
Wheat flour – 2 cups
Water – 1 cup
Oil – 1 tsp
Salt to taste
Oil for deep frying.
Ingredients to prepare Bhaji
Potato – 5 no’s
Onion – 3 medium(sliced into thin)
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Chana dal -1 tsp
Cashew nut – 4 tbs
Curry leaves – 3 springs
Green chilies – 4 chopped
Coriander leaves – 1 bunch (chopped)
Turmeric powder – 1/2 tsp
Salt to taste
Oil to fry
In a mixing bowl add wheat flour, salt mix together add water slowly and knead it to a soft dough
Add 1 Tsp of oil and knead it for few min to a soft dough, similar to chapati dough consistency. Rest it for 15 min, keep the dough covered.
Divide into small round ball as a lemon sized ball and roll gently to a round shaped Poori by adding oil or dusting wheat flour, it should be little thicker than roti or chapati.
Heat oil in a kadai, when it becomes hot deep fry the prepared poori to a golden brown, then gently flip to the other side and cook till it turns to golden, remove and drain out the excess oil in it.
Hot poori is ready to be served .
To make Bhaji –
Take boiled and cooled potatoes in a bowl and mash it by adding turmeric powder to it and keep ready
Heat a kadai add oil in it when it becomes hot add mustard seeds, when it begins to crackle add cashew nuts saute for a while add urad and chana dal fry till golden brown (do not over burn or under cook)
Add curry leaves, green chilies fry for a while
Add chopped onion into it fry till it turns to translucent in colour
When onion turns to light brown in colour add mashed potato and salt to taste
Mix all together properly.
Finally add chopped coriander leaves, mix once again and turn off the flame.
Aloo bhaji is ready to be served with hot poori’s