How to make Puri Bhaji - Poori Bhaji - Batata Bhaji Poori

How to make Puri Bhaji. ?Poori Bhaji? is a combination of two dishes served together where ?Poori? is a puffed up, flaky deep fried Indian bread.

Recipe Source Link:https://www.mygingergarlickitchen.com/how-to-make-puri-bhaji-poori-bhaji-recipe-video-batata-bhaji-poori-recipe/

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RECIPE INGREDIENTS

» For Poori/Puri //

• 1 1/2 cups whole wheat flour (gehun ka atta)
• 1/4 cup semolina (suji)
• 2 tablespoons oil
• Salt to taste
• Oil for deep-frying pooris
• Water for kneading dough

» For Bhaji/Sabji //

• oil - 2 tablespoons
• 1 teaspoon split black gram (urad dal)
• 1 teaspoon cumin seeds (jeera )
• 1 teaspoon mustard seeds (rai)
• a pinch of asafetida (hing)
• 1 tablespoon adrak (ginger), finely chopped
• 1 large onions (pyaaz), sliced
• 1 tablespoon green chilies (hari mirch), chopped
• Salt (namak) to taste
• 6 small or 3 large aloo/potatoes, boiled, and slighly mashed or cubed
• 1/2 tablespoon haldi (turmeric) powder
• 1 tablespoon coriander (dhaniya) powder
• 1/2 tablespoon dried mango powder (amchoor powder)
• 1 tablespoon chopped cilantro (coriander) leaves
• 1/8 cup water

RECIPE INSTRUCTIONS

» How to Make Poori/Puri:

1. Combine the whole wheat flour, semolina, salt, and 2 tablespoons of oil and mix well.
2. Knead into a stiff dough using enough water.
3. Cover the dough with a plastic wrap or a damp cloth and let it rest for 30 minutes.
4. Divide the dough into 3 equal portions and roll out each portion into a thin log as shown in the video.
5. Cut each log into ½-inch pieces.
6. Roll each piece into small rounds of 5-inches diameter.
7. Heat enough oil in a pan for frying. Now put one rolled out poori/puri into the hot oil.
8. Lightly press it with a spatula so that it puffs up.
9. Fry them till they turn golden brown in color from both sides.
10. Transfer fried pooris to a kitchen towel.

» How to Make Bhaji/Sabji:

1. Heat 2 tablespoons oil in a non-stick pan.
2. Once the oil is hot add urad dal, cumin seeds, mustard seeds, and asafetida.
3. Once seeds start turning golden brown add chopped ginger and saute for a minute.
4. Add sliced onions and saute for 3-4 minutes.
5. Now add green chilies and saute for 1 minute.
6. Now add boiled, peeled, and slightly mashed or cubed potatoes in oil.
7. Add turmeric powder, coriander powder, salt, and amchoor powder.
8. Give a nice stir to combine potatoes with other spices.
9. Now add in the water and mix well.
10. Let it cook for 3-4 minutes on low heat or till the water dries out.
11. Garnish with freshly Chopped coriander/cilantro leaves.
12. Remove from heat and serve hot with puri.

RECIPE NOTES

1. Always add oil to flour while kneading the dough for puri, this would give you a nice stiff yet a softer dough.
2. Always roll pooris with the help of few drops of little oil, this would make rolling easier.
3. Never roll pooris too thin, they won't puff up perfectly.
4. Don't overlap the rolled pooris, they might stick with each other.
5. While frying pooris make sure that oil is hot enough, otherwise pooris will not puff up nicely.
6. To check if the oil is hot enough, add tiny dough pieces to the oil, if it rises up immediately then the oil is ready.