Poori Aloo Bhaji2021-02-22
- Servings: 4
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
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This information is per serving.
Poori Bhaji is a trendy breakfast or lunch dish in India and is a one meal dish. Poori is an unleavened deep-fried golden brown Indian bread, and Bhaji is a potato-based dry Indian sabzi.
Ingredients (For Dough)
- 2 Cups Wheat Flour
- 1/2 Teaspoon Salt
- 1 Tablespoon Oil
Ingredients (For Aloo Subji)
- 2 Tablespoons Oil
- 1 Teaspoon Cumin Seeds
- 1 Teaspoon Mustard Seeds
- 1 Tablespoon Chana Dal
- 1 Tablespoon Urad Dal
- 1 Cup Sliced Onions
- 5-6 Green Chilies
- Few Curry Leaves
- 1/4 Teaspoon Turmeric Powder
- 1 Teaspoon Ginger Garlic Paste
- 3 Boiled Potatoes
- 1 Teaspoon Salt
- 1/2 Teaspoon Coriander Powder
- 1/2 Cup Water
- Coriander Leaves
Method (For Dough)
- Take 2 cups of wheat flour and add 1/2 teaspoon salt, 1 tablespoon oil. Add water and make a soft dough. Apply little oil and keep it aside.
Method (For Aloo Subji)
- Heat 2 tablespoons oil and add 1 teaspoon cumin seeds, 1 teaspoon mustard seeds, 1 tablespoon chana dal, 1 tablespoon urad dal.
- Add 1 cup sliced onions, 5-6 green chilies, few curry leaves, 1/4 teaspoon turmeric powder, 1 teaspoon ginger garlic paste. Close the lid and cook for 2 minutes.
- Add 3 boiled potatoes and mix well.
- Add 1 teaspoon salt and mix well.
- Add 1/2 teaspoon coriander powder, 1/2 cup water, and mix well.
- Add coriander leaves. Mix well and turn off the stove.
Method (For Making Puri)
- Take one dough ball at a time and lightly roll it in the dry flour so that it is evenly covered with flour.
- Then roll it using a rolling pin and make a small 4-inch circle. You can roll all the puris and keep it aside.
- Turn the heat for the frying pan to medium-high. Allow it to heat up and then carefully slide in rolled puri in the hot oil.
- Gently press down with a stainless-steel skimmer spatula as the puri starts to puff up. Then turn it over and pressing gently, cook until both sides turn light golden brown.
- Carefully pick up the puri in the spatula, allow the excess to drain out, and then place the Puri in a paper towel-lined tray which will absorb any excess. Repeat rolling and frying the remaining Puris.