Oops
Something's not right. Our best minds are on it. You may retry or check back soon.
11 MINS delivery
Poori Bhaji
Serves 4
45 Mins
350 Kcal
Poori Bhaji is the typical breakfast dish in almost every Indian home. It always comes with comfort and satisfaction, together with flavours and textures. It has two parts: poori- deep-fried unleavened wheat flour dough bread; bhaji- mildly spiced potato curry. This dish originates in North India, is hugely liked throughout the country, and has a special place in festive and regular meals. This poor is light and fluffy with golden brown, crispy outside but airy inside, perfectly complementing the flavourful bhaji. Pooris are made by taking dough balls, rolling them out into small circles, and frying them until they are puffed up to create a light, pillowy texture. The mild savoury flavour of pooris and its satisfying chew make them versatile and ideal for combining with spiced bhaji. The bhaji is regularly done using boiled potatoes, onions, and green chillies. Still, the ingredients are lovingly seasoned with turmeric, mustard seeds, curry leaves, and sometimes a pinch of asafoetida. These spices warm, deepen, and slightly resonate with heat that balances the soft, starchy texture of the potatoes; however, variations may include green peas or tomatoes, sometimes with a hint of ginger or garlic. In this way, it releases a fruity scent, eventually giving rise to an aromatic, slightly sour potato curry with a comforting and hearty taste.
Ingredients required for Poori Bhaji
- 500 gms potato
- 250 gms wheat flour
- Oil
- 1-2 green chilli
- 1/4 tsp turmeric powder
- 1 tsp mustard seeds
- Coriander leaves
- 1 tsp ginger
- 1 onion
- Salt
Cooking steps for Poori Bhaji
- 1Start the Poori bhaji recipe by boiling 500 gms of potatoes. Peel them once cooked and roughly mash them with a fork or masher. Keep them aside to be used later in bhaji (vegetable curry).
- 2Put two tablespoons of oil in a pan. Place the pan on medium heat till the oil is hot. Then, add one teaspoon of mustard seeds to the pan. Let the seeds crackle and pop so the deep aroma infuses into the oil. This is the base of the bhaji.
- 3Add one chopped onion, finely chop and put it in the pan. Saut onions until brown. Add 1-2 chopped green chillies and one teaspoon grated ginger. Continue saut ing for 2-3 minutes until fragrant.
- 4Sprinkle 1/4 teaspoon of turmeric powder and mix it well so that the spices blend well with the onions and ginger.
- 5Add the boiled and mashed potatoes to the pan.
- 6Mix well with the saut ed onions and spices—season with salt as per taste. Add approximately half a cup of water to the mixture to smooth it. Now cook the mixture for about 5-7 minutes on its own, stirring from time to time so that the flavours mix well. Garnish with chopped fresh coriander leaves.
- 7Take 250 gms of whole wheat flour in a bowl. To that, add 1/2 teaspoon salt and one tablespoon of oil. All these must be mixed well, and the oil must be evenly distributed in the flour.
- 8Gradually add the water to the flour mixture and knead it into a firm dough. The dough must be nice and smooth, pliable. Cover the dough with a damp cloth or plastic wrap and rest for 15-20 minutes. Resting enables the dough to relax. Rolling over the dough will be much easier after rest.
- 9Once the dough has rested, break it down into equal-sized balls. Press each ball with a rolling pin into a small, round disc. The pooris should be about 3-4 inches in diameter, but you can make them any size you wish.
- 10In a deep frying pan, heat oil over medium heat. You can check if the oil is ready by dropping a small piece of dough; it will rise immediately if it is hot. Insert the rolled-out dough discs into the oil one by one without them sticking to each other.
- 11Fry pooris till they puff up and turn both sides golden brown. Carefully turn them with the help of tongs or a slotted spoon. Once fried, remove the pooris from the oil and drain them on paper towels so that the extra oil is soaked. Serve hot pooris with yummy bhaji for a beautiful and satisfying meal.
- 12Here's the delicious recipe of Poori Bhaji, crispy pooris with savoury spiced potato curry, meant for breakfast, brunch, or a unique festival.