Poori bhaji

Yield: 1 servings

Measure Ingredient
2 cups Wheat flour
2 tablespoons Curds
\N \N Water to knead dough
\N \N Salt to taste
\N \N Oil to deep fry
2 \N Potatoes boiled peeled and sliced
1 \N Onion chopped
2 \N Green chillies chopped
½ teaspoon Ginger finely chopped
½ teaspoon Garlic crushed
3 \N Pinches turmeric powder; (3 to 4)
1 teaspoon Lemon juice
1 tablespoon Oil
1 tablespoon Coriander finely chopped
½ teaspoon Cumin & mustard seeds



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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Posted to MM-Recipes Digest V4 #11 by alan@... on May 12, 1999

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