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പൂരി ഭാജി

Poori and bhaji

Puri bhaji is an Indian subcontinent meal that combines puri and aloo bhaji. It is a typical breakfast meal in North India as well as in south. For breakfast, many Indian homes prefer puri bhaji and other traditional meals to cereals. It’s one of the most underrated dishes in the country.

Preparation time

10 min

Cooking time

30 min

Serves

3

]q-cn-

  • 6 cup wheat flour
  • 3 tbsp rava / semolina / suji (fine)
  • 1 ½ tsp sugar
  • 1 ½ tsp salt
  • 6 tsp oil
  • water (for kneading)
  • oil (for frying)
  • firstly, in a large bowl take 2 cup wheat flour, 1 tbsp rava, ½ tsp sugar, ½ tsp salt and 2 tsp oil.
  • crumble and mix well making sure the flour is moist.
  • now add water and knead the dough.
  • knead the dough tight adding water as required.
  • now pinch a large ball size dough and roll to form a log.
  • cut into pieces and roll them to small balls.
  • place the balls into a small bowl and 1 tsp oil. grease the ball to prevent from drying.
  • now take a ball and roll using a rolling pin.
  • roll to slightly thick thickness.
  • drop the rolled dough into the hot oil.
  • press until the puri puffs up and splash oil to puff up fully.
  • flip over and fry until it turns golden brown.
  • finally, drain off the poori and is ready to enjoy with  bhaji.

`m-Pn- a-km-e-

  • 9 potato (peel & cube)
  • 4 ½ cup water
  • 6 tbsp oil
  • 3 tsp mustard
  • 3 tsp urad dal
  • 3 tsp chana dal
  • 6 dried red chilli (broken)
  • pinch hing
  • few curry leaves
  • 2 inch ginger (finely chopped)
  • 6 chilli (slit)
  • 3 onion (sliced)
  • ¼ tsp turmeric
  • ¼ tsp salt
  • 3 tbsp lemon juice
  • 6 tbsp coriander (finely chopped)
  • firstly, take 3 cubed potato into the pressure cooker.
  • add 1½ cup water, ½ tsp salt and pressure cook for 4 whistles. keep aside.
  • now in a large kadai, heat 2 tbsp oil, 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, 2 dried red chilli, pinch hing and few curry leaves. splutter the tempering.
  • add 1 inch ginger, 2 chilli, 1 onion and saute until onions change colour slightly.
  • further add ¼ tsp turmeric, ¼ tsp salt and saute for a minute.
  • add pressure cooked aloo and mix well adjusting consistency as required.
  • cover and cook for 5 minutes or until flavours are absorbed.
  • now add 1 tbsp lemon juice, 2 tbsp coriander and mix well.
  • finally, enjoy  bhaji with hot and puffy poori.

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