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Poori Bhaji Recipe: How To Make Poori And Aloo Sabzi
Poori bhaji is a popular Indian recipe that is prepared in most households as a main course meal. Here is a step-by-step procedure with images and a video on how to make the poori and aloo sabzi.
Poori bhaji is a popular breakfast or dinner recipe that is prepared all over India. It is a favourite main course meal for most kids and adults. The poori and potato curry is also prepared during festivals, without the use of onion and garlic.
Poori and aloo sabzi is a favourite Sunday morning breakfast meal in most households. The crunchy and hot pooris with the soft and flavourful aloo masala make people crave for more.
The poori bhaji is a simple yet delicious recipe and is ideal for parties and family functions. A few people's workmanship will make the entire preparation quicker. So, if you would like to try this finger-licking recipe at home, watch the video and continue reading the step-by-step procedure with images.
POORI BHAJI VIDEO RECIPE
Recipe By: Meena Bhandari
Recipe Type: Main Course
Serves: 2
-
For Poori:
- Atta - 1 cup
- Salt - 1 tsp
- Sugar - 1 tsp
- Oil - 2 tbsp + for frying
- Water - ¼th cup
For Bhaji:
- Oil - 1 tbsp
- Hing (asafoetida) - a pinch
- Jeera - 1 tsp
- Turmeric powder - ½ tsp
- Salt to taste
- Dhaniya powder - 2 tsp
- Red chilli powder - 1½ tsp
- Water - ½ cup
- Potatoes (boiled and cut into cubes) - 3
- Green chillies (chopped) - 1 tsp
- Amchur powder - 1 tsp
- Coriander leaves (chopped) - 1 tbsp
- Lemon juice - ½ a lemon
- Jeera powder - 1 tsp
-
1. Add a tablespoon of oil in a heated pan.
2. Add hing and jeera.
3. Sauté until the jeera turns brown.
4. Add salt and turmeric powder.
5. Further, add dhaniya powder and red chilli powder.
6. Add half a cup of water and stir well.
7. As soon as the water starts to boil, add the boiled potato cubes.
8. Allow it to cook for 5 minutes, until it becomes a little dry.
9. Add green chillies and amchur powder; mix well.
10. Add coriander leaves and turn the stove off.
11. Lastly, add lemon juice and jeera powder.
12. Mix well and keep it aside.
13. For the poori, add atta in a mixing bowl.
14. Add a teaspoon of salt and sugar.
15. Add a tablespoon of oil.
16. Add water little by little and knead it into a firm dough.
17. Divide the dough into equal portions and roll them into small balls between your palms.
18. Grease the rolling pin with oil.
19. Roll the balls into flat pooris with the rolling pin.
20. Heat the oil in a pan for frying.
21. Add the poori in the oil and let it fry.
22. Then, flip it over and fry on the other side until it turns golden brown.
23. Remove it from the oil and serve the hot pooris with the bhaji.
- 1. If the dough is too soft and sticky, it will absorb more oil. Hence, add more atta and knead into a tough dough.
- 2. You can add onion and garlic, if it is not prepared for festivals or upwas.
- 3. Use rock salt or sendha namak, if you are preparing this dish for a vrat.
- Serving Size - 1 plate
- Calories - 350 cal
- Fat - 25.9 g
- Protein - 7.1 g
- Carbohydrates - 61.4 g
- Sugar - 1.2 g
- Fibre - 4.2 g
STEP BY STEP - HOW TO MAKE POORI BHAJI
1. Add a tablespoon of oil in a heated pan.
2. Add hing and jeera.
3. Sauté until the jeera turns brown.
4. Add salt and turmeric powder.
5. Further add dhaniya powder and red chilli powder.
6. Add half a cup of water and stir well.
7. As soon as the water starts to boil, add the boiled potato cubes.
8. Allow it to cook for 5 minutes until it becomes a little dry.
9. Add green chillies and amchur powder; mix well.
10. Add coriander leaves and turn the stove off.
11. Lastly, add lemon juice and jeera powder.
12. Mix well and keep it aside.
13. For the poori, add atta in a mixing bowl.
14. Add a teaspoon of salt and sugar.
15. Add a tablespoon of oil.
16. Add water little by little and knead it into a firm dough.
17. Divide the dough into equal portions and roll them into small balls between your palms.
18. Grease the rolling pin with oil.
19. Roll the balls into flat pooris with the rolling pin.
20. Heat the oil in a pan for frying.
21. Add the poori in the oil and let it fry.
22. Then, flip it over and fry on the other side until it turns golden brown.
23. Remove it from the oil and serve the hot pooris with the bhaji.
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