Poori Bhaji

Introduce

Chef :

Rosalyn_Kitchen

Poori Bhaji

#week2of5 #rosalyn_kitchen #goldenapron3 #week19 #lemon

Ingredient

1 cup

Powdered Seeds (Mustard Seeds, Cumin Seeds, Fennel Seeds, Methi Seeds)

4-5 cloves

Cooking instructions

* Step 1

Boil the potatoes and peel the skin off. Cut into small pieces and set aside.

* Step 2

Heat oil in a pan. When the oil is hot, add the mustard seeds and allow it to crackle. Add asafoetida and the powdered seeds.

* Step 3

Add the chopped garlic and saute for a minute. Add the curry leaves and saute.

* Step 4

Make a smooth paste of onion, tomato and green chillies and add it to the pan alongwith salt and let it cook covered till oil separates.

* Step 5

Add turmeric powder, chilli powder, sambar powder and tamarind paste and saute it well.

* Step 6

Add water and let it come to a boil. Now add the boiled and chopped potatoes and give it a quick stir. Cover the pan and cook for about 4-5 minutes and then open the lid and lightly mash some of the potatoes so that you get a nice gravy.

* Step 7

Do not make the aloo bhaji too thick or watery. The bhaji must be served in medium gravy. If bhaji is too dry, add some more water and adjust it's consistency. Once the sabji is cooked, garnish it with lemon juice and fresh chopped coriander leaves. Give it a nice mix.

* Step 8

Serve aloo bhaji hot with pooris.

* Step 9

To Make Poori for Poori Bhaji: Sieve whole wheat flour in a large mixing bowl. Add salt and oil and while adding little water at a time, knead into poori dough. Allow the dough to rest for atleast 10 minutes.

* Step 10

Divide the dough into small lime size dough balls. Take a dough ball and place it on the rolling board and roll into small 3-4 inch wide pooris. Repeat this step and roll pooris with the remaining dough.

* Step 11

Heat oil in a kadhai for deep frying. Once oil is hot, carefully add rolled poori and start frying it. Tap on the upper surface using skimmer and puff the poori. Flip the poori to other side and cook until it turns golden in colour.