Delicious Aloo poori -

Salonie’s kitchen

Photo: Surai, Sumit. 2012, May. Own Work at Gangaur Restaurant, Kolkata.

This is my favourite Sunday breakfast, so filling and tasty. Puri bhaji (sometimes spelled as poori bhaji) is a dish originating from the Indian subcontinent. Puri (deep-fried rounds of flour) is an unleavened deep fried bread which is usually served with a savoury curry or bhaji. Bhaji is a spiced potato dish which may be dry or with curry. This is a traditional dish of North India.

Let us now learn to make this simple and tasty breakfast which will ignite your taste buds😊

Ingredients for Aloo bhaji:

·           4 medim sized potatoed: boiled and broken into small pieces by hand

·           1 large size onion cut finely

·           2 medium sized tomatoes cut into small pieces

·           4 cloves garlic, peeled and grated

·           1 inch ginger, peeled and grated

·           2 green chillies finely chopped

·           1 tbsp coriander leaves finely chopped

·           2 whole red chillies

·           1 tsp zeera

·           3/4 tsp turmeric powder

·           1 tsp red chilli powder

·           2 tsp coriander powder

·           1 tsp amchur powder

·           ¾ tsp garam masala

·           a pinch of Asfoetida

Ingredients for puri:

·           Wheat flour – 2 cups

·           Salt – ½ tsp

·           Carom seeds (Ajwain) – ½ tsp

·           Oil 2 tbsp + for frying

·           Water to knead 

Method:

(for Poori)

1.   In a bowl mix whole wheat flour, carom seeds, salt and oil.  Add water to make a firm dough.

2.   The dough should be firm but smooth.

3.   Cover the dough with a damp cloth and leave it for 10-15 minutes.

4.   Now take some oil in your palms and divide the dough in 20 equal parts and roll them into balls and then press them.

5.   Roll out each ball into 5 inch diameter by putting some oil on it so that it does not stick to the rolling surface or pin.

6.   Deep fry these to light brown and then take them out on a tissue paper so that it soaks the excess oil.

7.   Your poori and bhaji is ready to serve. For extra flavour serve some pickle with puri bhaji.

(for bhaji)

1.   Heat oil in a wok over medium heat. When hot add whole red chillies, cumid seeds and Asafoetida. Quickly add grated ginger, garlic and green chillies to the wok and then the onions.

2.   When the onions turn golden brown add turmeric powder, chilli powder, coriander powder, amchur powder and garam masala to it. Fry for one minute and then add the tomatoes.

3.   Cover the wok and let the tomatoes cook, once the tomatoes are soft mash them properly and let it fry till the oil seperates.

4.   Once done add the potatoes to the masala and fry for one minute on low flame.

5.   Add 1 ½ cup water and salt according to taste. Adjust the water in gravy to your liking; gravy will thicken as it will cool.

6.   Let the gravy come to a boil and cook on medium flame for 5-8 minutes.

7.   Garnish with coriander leaves. Bhaji is ready to be served now. 

ENJOY😋😋😋😋!!!