Poori Bhaji Recipe
May 9, 2015
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Poori Bhaji Recipe

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Nothing tastes better with puri than good old fashioned potato masala. An ideal side dish, it can be easily made with potatoes, green chillies and onions. The addition of cumin seeds lend a distinct flavour to this dish. So, cook up a storm with this delicious potato masala!

Potatoes – 3 medium size (as seen in the pic above)

Onion – 3/4 cup

Tomato – 1

Green chilli -3 slit

Turmeric powder – 1/4 tsp

Chilli powder 1/2 tsp

Curry leaves – few

Coriander leaves – few

Salt to taste

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Poori Bhaji Recipe is the famous Maharashtrian Breakfast in India.Puri Bhaji is the comfort Indian Food and you can easily make it in a very less time.
Poori-Bhaji-Recipe
Votes: 1
Rating: 4
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Rate this recipe!
Course Breakfast
Cuisine Indian
Prep Time 15 minutes
Cook Time 25 minutes
Servings
Ingredients
For Bhaji
For Poori
Course Breakfast
Cuisine Indian
Prep Time 15 minutes
Cook Time 25 minutes
Servings
Ingredients
For Bhaji
For Poori
Poori-Bhaji-Recipe
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. boil the potatoes till they are cooked completely.
  2. once they are warm, peel them and chop.
  3. in a pan, heat oil. add cumin, mustard and urad dal.
  4. fry till the mustard crackles and starts making sound and the urad dal begins to turn brown.
  5. add the chopped onion. fry till they become soft & transparent.
  6. now add the ginger and green chilies. fry for a minute.
  7. add the curry leaves. stir and fry for some seconds.
  8. add the turmeric and asafoetida. stir and fry for some seconds. don't burn the turmeric.
  9. next, add the chopped potatoes, half of the coriander leaves.
  10. stir. now add ¾ water and salt. stir and cover the pan.
  11. let the bhaji simmer for 5-6 minutes on a low flame.
  12. there should be some moisture in the bhaji and it should not be very dry.
  13. add the remaining coriander leaves.
  14. stir and serve batata bhaji hot with pooris
For Poori
  1. seive the whole wheat flour with salt. add melted ghee or oil.
  2. add little water at a time and knead well to form a dough. the dough should not be soft but a little stiff and tight.
  3. divide the dough into small or medium pieces – about 12-14.
  4. make into medium sized or slightly small balls and roll out into small circles.
  5. heat oil in a deep frying pan or kadai.
  6. when the oil is sufficiently hot then add one poori at a time and fry gently pressing down with the frying spoon or slotted spoon in a circular motion.
  7. turn over when puffed up and fry the poori till golden brown.
  8. serve Poori hot.

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Sharon

Sharon


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