Wednesday, March 5, 2008

Poori Bhajia

Ingredients :

For pooris:

2 cup wheat flour
2 tbsp. curds
water to knead dough
salt to taste
oil to deep fry

For bhaji:

2 potatoes boiled peeled and sliced
1 onion chopped
2 green chillies chopped
1/2 tsp. ginger finely chopped
1/2 tsp. garlic crushed
3-4 pinches turmeric powder
1 tsp. lemon juice
1 tbsp. oil
1 tbsp. coriander finely chopped
1/2 tsp. each cumin & mustard seeds

Method Of Preparation :

For Pooris:

Mix curds in the flour, add salt.
Knead soft pliable dough with water.
Keep aside for 15 minutes.
Divide dough into10-12 parts, shape into balls.
Roll each into 4" rounds with the help of some oil or dough.
Heat oil in a deep pan, fry on both sides till light brown.
Drain the oil on a kitchen paper.
Serve hot with bhaji.

For Bhaji:

Heat oil in a pan, add the seeds and allow to splutter.
Add the ginger, garlic, chilli, onion and stir for till onion is tender.
Add potatoes, salt, turmeric and lemon juice.
Stir well and cook for a minute or two.
Transfer to bowl, garnish with chopped coriander.
Serve hot with pooris.

Making time:

Poories: 30 minutes
Bhaji: 15 minutes Makes
2 servings of both.

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