Wednesday, 17 May 2017

Indian spicy delight...Poori bhaji

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy


  • Whole wheat flour (atta) For poori 1 cup

  • Semolina (rawa/suji) 2 tablespoons

  • Salt to taste

  • Oil hot 3 tablespoons

  • Potatoes potatoes 4-5 medium

  • Oil 2 tablespoons

  • Mustard seeds 1/2 teaspoon

  • Cumin seeds 1/2 teaspoon

  • Asafoetida a pinch

  • Curry leaves 6-8

  • Green chillies slit 2-3

  • Turmeric powder 1/4 teaspoon

  • Sugar 1 teaspoon

  • Salt to taste

  • Fresh coconut scraped 2 tablespoons

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

To make poori dough, put whole wheat flour in a large mixing bowl, add semolina, salt and hot oil and mix. Add sufficient water to kneadinto stiff dough. Cover with a damp cloth and rest for ten to fifteen minutes.

Step 2

To make aloosabzi, heat oil in a non-stick pan, add mustard seeds and once they start to splutter, add asafoetida and cumin seeds.Once cumin seeds start to change colour, add curry leaves and green chillies and sauté for a few seconds.

Step 3

Cut potatoes into cubes and add to the pan. Lightly mash potatoes with the back of a spoon, sprinkle some water and mix. Add half the coconut and half the coriander leaves and mix well.Cover and cook for two to three minutes.

Step 4

To make the pooris, heat sufficient oil in a kadai.

Step 5

Divide the dough into small portions, roll into balls and then roll out into thick small discs.

Step 6

Slide into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.

Step 7

Transfer sabzi into a serving bowl and garnish with remaining coriander leaves and remaining coconut. Arrange the pooris on a serving plate and serve immediately with sabzi.