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Poori Aloo Bhaji – Windhu Kitchen

Poori Aloo Bhaji

  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 25m
  • Ready In: 35m
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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

  • Fat

  • Protein

  • Serving Size

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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
  • Water

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)

  1. 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)

  1. Heat 2 tablespoons oil and add 1 teaspoon cumin seeds, 1 teaspoon mustard seeds, 1 tablespoon chana dal, 1 tablespoon urad dal.
  2. 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.
  3. Add 3 boiled potatoes and mix well.
  4. Add 1 teaspoon salt and mix well.
  5. Add 1/2 teaspoon coriander powder, 1/2 cup water, and mix well.
  6. Add coriander leaves. Mix well and turn off the stove.

Method (For Making Puri)

  1. Take one dough ball at a time and lightly roll it in the dry flour so that it is evenly covered with flour.
  2. Then roll it using a rolling pin and make a small 4-inch circle. You can roll all the puris and keep it aside.
  3. 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.
  4. 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.
  5. 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.
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