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Most commonly found in udipi restaurant menu and a wholesome meal by itself. Usually it's cooked for breakfast but can be devoured as a late afternoon brunch or snack.
Method for Bhaji ---Wash and soak urad dal for 5-10 mins.
Boil potatoes till just soft. Peel and cut them in cubes.
Heat oil in pan. Add mustard seeds. Once they sputter, add the hing, green chilies, curry leaves, urad dal, methi seeds, turmeric powder, red chili powder and mix well.
Add the sliced onions, tomatoes, and ginger. Sauté well till tomatoes soften.
Add the potatoes and mix well to coat all masala. Add salt to taste. Steam for few minutes. Add chopped coriander leaves for garnish.
Method for Poori --- Combine flour, salt, and oil together. Rub well.
Add enough water to make semi firm dough. Cover the dough and leave it to rest for at least 30 minutes.
Make equal sized small balls of the dough. Roll them out in small disc shapes.
Meanwhile, heat oil in thick bottomed pot/kadhai. Drop the discs in to the medium hot oil carefully, and with a ladle, keeping sprinkling hot oil over the pooris to fluff up.
Remove the pooris to paper napkins to drain excess oil.
SERVING: 3
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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