Poori Bhaji

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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.

For Pooris
2 cups wheat flour]
1 tsp oil
enough water to knead dough
salt to taste
Oil to deep fry

For Bhaji
2 to 3 tsp oil
1/2 tsp. each cumin and mustard seeds
2 potatoes boiled peeled and slightly mashed
1 finely chopped onion
2 green chillies
1 to 2 tsp turmeric powder
1 tsp crushed ginger and garlic (optional)
1/4 cup boiled peas
Few roasted grams

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For Pooris
Mix oil and salt in the flour and Knead soft pliable dough with water.
Keep aside for 15 minutes. Divide the dough into 10-12 small balls. Roll each into small circles. Heat oil in a deep pan, fry on both sides till light brown. Drain excess oil on a kitchen tissue.

For the Bhaji
Heat oil in a pan, add mustard seeds and jeera and allow to splutter. Add the ginger, garlic, chilli, onion and stirfry till brownned. Add potatoes, mash them, add salt, turmeric and boiled peas. Stir well and cook for a minute or two. Poori Bhai is best when served hot hot, so make sure fry the pooris when people are ready on the table. Enjoy this poori bhaji with a hot cup of tea:-)


Poori Bhaji1

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