Poori bhaaji

Poori bhaaji

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INGREDIENTS (used american measuring cup, 1 cup = 250 ml)

1 tbsp oil
750 gms potatoes boiled and peeled
1 onion chopped into squares about half a inch size
2 green chilies chopped finely
15 to 16 curryleaves chopped Or torn with hand
1 t/s mustard seed (rai)
1 tbsp cumin seed (jeera)
1 t/s black gram split (urad dal)
1 t/s asofoetida (hing)
1.5 inch ginger chopped finely
1 t/s sugar
1 tbsp amchur powder (optional)
1 t/s dry pomegranate seed powder (optional) (anardana powder)
1 t/s turmeric powder (haldi)
½ cup boiled green peas (optional)
1 tbsp chat masala (optional)
black salt Or salt as per taste

Ingredients for Poori:

2 cups whole wheat flour
1 cup water
1 t/s salt
1 t/s baking soda (optional)
2 cups oil for deep frying

INSTRUCTIONS

• First boil the potatoes till 3 whistles or until cooked in pressure cooker or microwave in oven for 15 mins or until cooked.
• Peel their skin while they are still warm. Chop them into squares about an inch or size as you wish.
• Take a vessel or pan, add oil. Once oil is hot add mustard seeds, cumin seed, half of curry leaves and asofoetida.
• Once you hear the crackling sound add chopped onion, ginger, green chilies, sugar and turmeric powder.
• Saute for a minute once onion changes color add the chopped potatoes and half of coriander leaves.
• Add ½ cup water don’t add too much else it will get soggy. Stir all well cover with a lid. Cook for another 5 mins. Keep stirring in between.
• Remove the lid add rest of chopped curry leaves add salt for seasoning along with amchur powder, boiled peas and anardana powder now if using. Cook for another 2 mins.
• Switch off the gas garnish with rest of coriander leaves. Serve hot along with fried pooris.

Instruction for Pooris:

• Combine all the ingredients except oil. Mix with your fingers it will appear as bread crumbs. Knead into a smooth dough.
• The dough shouldn’t be too soft or firm. Wrap with a damp napkin and allow to rest for 10 mins.
• Make 3 inch balls and roll them into 5 inch discs. Take a round cookie cutter or a steel bowl ( I used steel bowl). Press the cutter or bowl over the rolled discs.
• Remove the shaped discs and arrange them on a plate or plastic sheet or baking paper.
• Heat oil in a frying vessel on high heat. Once oil is hot reduce the flame to medium. Fry the puris one by one don’t clutter too many at a time.
• Press the edges of the puri with your spatula Or slotted spoon. This will help the pooris to puff up beautifully.
• Once they are light brown and cooked form both sides. Place them on absorbent napkins. Serve puris with aloo bhaji.

Notes

1. Don't keep the heat too high while making bhaji else it might burn.
2. You could add spices of your choice like amchur powder etc.
3. While frying puris take care keep your face far and fry them safely.
4. If making puris in advance allow them to cool and place them in a casserole Or foil. Else if you keep them out puris will start firming.
5. For tangy taste I have added anardana, amchur powder and chat masala you could skip it if you don't like tangy taste.
6. Also for variation you could garnish with fresh grated coconut which will give a different flavor.

Source: http://www.flavorsofmumbai.com/mumbai-puri- bhaji/
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