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Home Dish POORI BHAAJI (Maharashtrian Style Potato Vegetable With Poori)

POORI BHAAJI (Maharashtrian Style Potato Vegetable With Poori)

Name: How to cook POORI BHAAJI (Maharashtrian Style Potato Vegetable With Poori) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Pooja M. Pandit

POORI BHAAJI (Maharashtrian Style Potato Vegetable With Poori)

#indiankitchen Poori bhaaji, a hot favourite amongst Maharashtrians is a very famous Marathi dish, which can also be found on the menu of many restaurants!

Ingredient

Food ration :

2 servings

Cooking time :

15 min

For

The Potato Bhaaji :

medium Potatoes

Green chillies

1/2 inch

Ginger

1/2 tsp

Turmeric powder

1/4 cup

Chopped Coriander Leaves

1/2 tsp

Salt

For

The Tempering :

1 tbsp

Oil

1/2 tsp

Mustard seeds

1/8 tsp

Cumin Seeds

1/4 tsp

Asafoetida

1 sprig

Curry Leaves

For

The Pooris :

1 cup

Whole wheat flour

As required

Water for kneading the dough

As required

Oil For Frying Pooris

Cooking instructions

* Step 1

To make the Potato Bhaaji, first boil the potatoes in sufficient water till done. Drain and cool.

* Step 2

Peel the potatoes and cut into medium sized cubes.

* Step 3

Cut the green chillies into medium sized pieces and finely grate the ginger.

* Step 4

Heat the oil in a kadhai and add the mustard seeds. When they splutter add the asafoetida.

* Step 5

Now add the chillies, curry leaves. Saute. Add the turmeric powder taking care to not let it burn.

* Step 6

Immediately add the cubed potatoes, grated ginger and salt to taste. Give it a good mix.

* Step 7

Cover and cook on low flame for a minute or two. Check seasoning and adjust.

* Step 8

Stir and add chopped coriander leaves. Cover and cook again for a few minutes stirring occasionally.

* Step 9

To make the Pooris, knead together the mentioned ingredients into a stiff dough using water as required.

* Step 10

Using a bit more oil in the dough is necessary to give good puris. Also the dough needs to be a bit stiffer than the chapati dough which is quite softer in comparison.

* Step 11

Take a small lemon sized dough ball and roll in between the palms. Flatten a bit and now using the rolling pin roll into a disc of about four to five inches in diameter. It shouldn’t be too thin.

* Step 12

In another kadhai, heat sufficient oil. Fry the pooris in it, one at a time.

* Step 13

The oil needs to be hot to get good results. So, the flame needs to be high when frying the pooris.

* Step 14

When you add the poori to the hot oil, it will start puffing up. Tap lightly on the top of the poori with the back of the slotted spoon and keep splashing the hot oil over it. This helps the poori to puff up completely.