Poori Bhaji

Poori is a very popular Indian Deep Fried bread and is made mostly with whole wheat flour and are usually served with a side potato dish, dry or curried. Potatoes and pooris are a made for each other combo. Some Prefer to have pooris with raita or any kurmas tooo. Pooris are also served in the north india with a sweet dish sooji (semolina) halwa and in gujarat and maharashtra with aamras a mango pulp or shrikhand. Other variation of pooris are the one completely made with all purpose flour (maida) and or sooji. You can also make some colorful pooris for kids with grated beets or spinach puree added to the atta.

Poori Bhajis are mostly a desired weekend breakfast here as we can relish them hot hot at a relaxed pace.Ok, Now on to the recipe for Poori with Potato Side Dish.

Poori Bhaji

For Pooris

2 cups wheat flour

2 tbsp. curds water to knead dough salt to taste oil to deep fry

For Bhaji

1 tbsp. oil

2 potatoes boiled peeled and cut into cubes 1 onion chopped

2 green chillies chopped

3-4 pinches turmeric powder

1/2 tsp. ginger finely chopped

1/2 tsp. garlic crushed

1/2 tsp. each cumin and mustard seeds Handful of boiled peas.

Poori Bhaji For Pooris Mix curds and salt in the flour and Knead soft pliable dough with water. Keep aside for 15 minutes. Divide the dough into 10-12 parts, shape into small balls. Roll each into 4 rounds with the help of some oil in small circles. Heat oil in a deep pan, fry on both sides till light brown. Drain excess oil on a kitchen paper, repeat for remaining dough. Serve hot. For Bhaji Heat oil in a pan, add the seeds and allow to splutter. Add the ginger, garlic, chilli, onion and stirfry till onion is tender. Add potatoes, mash them, add salt, turmeric and boiled peas. Stir well and cook for a minute or two. Serve hot with pooris and Chai 🙂

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