One of the most favourite of Indian foods, Poori bhaji is enjoyed any time of the day, as it is not only filling, but is also delicious.
- 6 potatoes pressure cooked, deskinned and chopped
- 4 onions sliced
- 2 inch piece of ginger grated
- 8 green chillies chopped fine
- A pinch of turmeric
- 1tsp jeera
- 2 tomatoes chopped
- Coriander leaves
- 5 tbsps oil
Heat the oil. Add the jeera and after it splutters add the green chillies, ginger and onions. Roast till translucent. Add turmeric. Toss. Add the tomatoes. Roast till mushy. Drop in the potatoes, two glasses of water, salt and boil well. Garnish with coriander leaves.
- 250gms wheat flour
- 2tsps oil
- Water enough to bind a stiff dough.
- Oil for frying
Take half a glass of water in a vessel. Add the salt and the wheat flour. Mix well. Add the oil and knead the dough for a few minutes. The dough should be really stiff. Keep aside for about ten minutes. Make balls of the dough. Roll them out into three inch diameter sized pooris. Heat oil. Deep fry to a golden brown.
Copyright © 2017. All rights reserved.