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Poori & Aloo Bhaji

This dish can make a nice week end breakfast. Poori is not my favorite though but once in a while for a change this can add up to my breakfast menu.
For Poori
Wheat Flour - 2 cups (approx 150 gms)
Sooji / Rava - 1 table spoon
Water, Salt & Oil
For Aloo Bhaji
Aloo - 3 Nos.
Moong Dhal Flour - 1 table spoon
Mustard seeds - half tea spoon
Fennel seeds (Sompu) - half tea spoon
Urad Dhal - 1 tea spoon
Onions - 2 Nos.
Tomato - 1 No.
Curry Leaves
Green Chillies - 3 to 4 Nos.
Coriander Leaves
Salt, Turmeric, Oil & Water

Preparing Poori - Take the Wheat flour, Rava and salt in a bowl and mix it. Add water and knead it to make a hard dough. Once the dough is kneaded you should be able to see the flour on the surface... that means you have not used much water and the dough is done right... now add a little oil on the dough and rest it for 15 min.
Now knead the dough for a min and roll the entire dough to make it a lengthy roll. Cut them into small pieces, make it into small round balls and coat it with little oil and dump it back to the bowl. As the oil is coated on the dough pieces, it does not get stuck to each other.
Take the dough round, press it with poori stick and roll it uniformly. You can make as many at at time and keep it in a plate and then fry them. For rolling, oil or flour is not required.
Heat Oil in a pan for frying the poori and once its hot fry the poori... while you put the rolled dough on to oil, press a little with the spoon so that the poori puffs up well. There we go, the Pooris are ready.

*Rava is used to make the puri puff up well and stay puffed for a little longer
*Remember the puri dough has to be a little harder than the Chappati dough.

Preparing Aloo Bhaji - Boil the potatoes, peal off the skin and smash it and keep it aside. Now take the moong dhal flour and pour a cup of water and take out all the lumps and keep it. Add Oil in a pan and heat it, add mustard seeds, fennel seeds then add curry leaves and chopped green chillies after few seconds add finely chopped onions. Once the onions turn golden brown add finely chopped tomato and fry for 2 min and add turmeric.
Now add the moong dhal flour (which is mixed in water) and stir it... pour enough water to this to make it a thin solution. Always add double the water than the thickness you require as the flour absorbs more water. Add smashed aloo and salt and keep stirring so that lumps do not form. After 3-4 min add chopped coriander leaves and serve with Poori.

*Do not add too much moong dhal flour as you would end up having more amount of gravy.

Try this out and drop your comments


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