Name: Poori Bhaji recipe by Anjana Chaturvedi at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: Potatoes – 4 medium (500 gms); Tamarind pulp /Imli-2 tbsp; Jaggery/Gur – 2 tbsp; Turmeric/Haldi – 1tsp; Kashmiri Chili Powder – 2 tsp; Coriander Powder/Dhaniya – 1tsp; Ginger grated/Adrak – 1 tsp; Green chilies slit lengthwise – 3; Fresh Coriander – 2 tbsp; Salt – to taste; Water – 3-4 cup; TEMPERING/TADKA; Cooking Oil – 4 tbsp; Mustard seeds /Rai- 1 tsp; Fenugreek seeds/Methi dana -1/3 tsp; Urad daal/White Lentils -1 tbsp; Whole red chilies – 3; Asafoetida /hing- 1/2 tsp; Curry leaves – 10; Sugar – 1/2 tsp; Cloves/Laung – 2; Cinnamon /Dalchini- 1/2 inch; Chili powder – 1/2 tsp; Bay leaf/Tej patta- 1

ABOUT Poori Bhaji RECIPE

Poori Bhaji is a very popular breakfast of Northern India,here I am sharing my favourite kathiyawadi style poori bhaji recipe.

Ingredients Serving: 4

Potatoes – 4 medium (500 gms)
Tamarind pulp /Imli-2 tbsp
Jaggery/Gur – 2 tbsp
Turmeric/Haldi – 1tsp
Kashmiri Chili Powder – 2 tsp
Coriander Powder/Dhaniya – 1tsp
Ginger grated/Adrak – 1 tsp
Green chilies slit lengthwise – 3
Fresh Coriander – 2 tbsp
Salt – to taste
Water – 3-4 cup
TEMPERING/TADKA
Cooking Oil – 4 tbsp
Mustard seeds /Rai- 1 tsp
Fenugreek seeds/Methi dana -1/3 tsp
Urad daal/White Lentils -1 tbsp
Whole red chilies – 3
Asafoetida /hing- 1/2 tsp
Curry leaves – 10
Sugar – 1/2 tsp
Cloves/Laung – 2
Cinnamon /Dalchini- 1/2 inch
Chili powder – 1/2 tsp
Bay leaf/Tej patta- 1

Instructions

Wash and peel the potatoes (peeling is optional, you can use potatoes with the skin also).
Chop potatoes into small pieces, like we chop for making poha.
Heat oil in the pressure cooker and then add mustard, fenugreek and urad daal.
When urad daal become golden then add cloves, cinnamon, curry leaves and sugar.
Let the sugar melt,then add the potato pieces, ginger and green chilies and saute for a few seconds.
Add chili powder, turmeric and coriander and again saute for few seconds.
Add water and pressure cook on medium heat for 1 whistle.
When cooker cools down then open it and slightly mash, if needed.
Now add jaggery and tamarind pulp and simmer for 2-3 minutes.
Garnish with fresh coriander and serve.

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