Poori Bhaji

Winter naturally makes us crave more for deep fried food. Poori bhaji for breakfast in this season definitely makes most of us raise our eyebrows out of happiness. I am usually more of a chapati person, like in restaurants if waiter asks chapati or poori I always choose chapati. But with bhaji it always has to be poori. This bhaji is without onion and can be had on fasting days as well. Do check notes at the end for multiple uses of this bhaji.

Ingredients required-

For bhaji

1. Oil -4tsp
2. Chana dal – 1/2tsp
3. Urad dal – 1/2tsp
4. Jeera -1/2tsp
5. Hing – pinch
6. Curry leaves – 1strand
7. Mustard- 1/2tsp
8. Turmeric powder- 1.5tsp
9. Green chilly- 6-7
10. Boiled potatoes- 5-6
11. Salt to taste
12. Coriander leaves

For Poori

1. Wheat flour- 1 cup
2. Water for kneeding
3. Salt to taste
4. Sugar -1tsp

Method of preparation-

• First mix the wheat flour, salt, sugar and add water to prepare a dough.
• Kneed it well and keep aside
• Meanwhile chop green chilly and coriander leaves. Also boil and peel the potatoes
• Take a pan, add oil, chana dal, urad dal, mustard, jeera.
• Once spluttered add curry leaves and turmeric and hing.
• Then add finely chopped green chilly and fry well.
• Now add mashed potatoes and salt to taste.
• Very little water can be added while mixing
• Finally add coriander leaves.
• Using the prepared dough prepare small dough balls and roll pooris.
• Deep fry them in oil.

Note

• After preparing tadka, chopped onion can be added to the bhaji. Also at the end freshly grated coconut can be added.
• More water can be added if you like bhaji to be watery consistency
• The same bhaji can be used as a filling for Batatambade. So you can prepare a large batch and save some.
• By adding curd to little bhaji, we can also prepare gojju to have along with rice.