Poori bhaji recipe

Recipe Categories: Breakfast Dishes
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Preparation Time : 30 min Cooking Time : 30 min Serves : 4

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:

Ingredients to prepare poori –

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Wheat flour – 2 cups

Water – 1 cup

Oil – 1 tsp

Salt to taste

Oil for deep frying.

Ingredients to prepare Bhaji

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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

 

Method:

In a mixing bowl add wheat flour, salt  mix together add water slowly and knead it to a soft dough

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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.

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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.

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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.

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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

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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)

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Add curry leaves, green chilies fry for a while

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Add chopped onion into it fry till it turns to translucent in colour

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When onion turns to light brown in colour add mashed potato and salt to taste

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Mix all together properly.

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Finally add chopped coriander leaves, mix once again and turn off the flame.

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Aloo bhaji is ready to be served with hot poori’s

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