Name: Poori Bhaji recipe by Sonia Shringarpure at BetterButter
Prep time: 50 min
Cook time: 30 min
Total time: 80 min
Yield: 3
Ingredients: For Bhaji:--- 4 potatoes; 1 big onion sliced; 2 tomatoes sliced; 3-4 chopped green chilies; 2 broken dry red chilies (optional); 1/2" ginger chopped finely; 1 tsp mustard seeds; Dash of hing (asafoedita); few curry leaves; 1/4 tsp Fenugreek seeds (methi); 1 tsp urad dal (skinless black gram); 1/2 tsp turmeric powder; 1/2 to 1 tsp red chili powder; Handful of chopped coriander leaves; Salt to taste; For Poori:--- 1 cup whole wheat flour; 1/4 tsp Salt; 1 tbsp oil; Water to bind dough; Oil for Deep frying

ABOUT Poori Bhaji RECIPE

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.

Ingredients Serving: 3

For Bhaji:--- 4 potatoes
1 big onion sliced
2 tomatoes sliced
3-4 chopped green chilies
2 broken dry red chilies (optional)
1/2" ginger chopped finely
1 tsp mustard seeds
Dash of hing (asafoedita)
few curry leaves
1/4 tsp Fenugreek seeds (methi)
1 tsp urad dal (skinless black gram)
1/2 tsp turmeric powder
1/2 to 1 tsp red chili powder
Handful of chopped coriander leaves
Salt to taste
For Poori:--- 1 cup whole wheat flour
1/4 tsp Salt
1 tbsp oil
Water to bind dough
Oil for Deep frying

Instructions

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.

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