Thursday, 26 April 2012

Poori Bhaji (Maami's Corner)

Nowadays everyone is conscious of what they eat, so much so pooris & other fried delicacies have disappeared from their daily menu.
Keeping the oil at the right temperature & ensuring that there’s minimum moisture in the material to be fried, you can successfully deep fry anything without making it soggy.

Whole wheat flour/atta: 1 cup (measured in a 200 ml cup)
Refined flour/maida: 1 cup
Semolina/rava: 1/2cup
Oil: to deep fry
Salt to taste
Water to knead


Mix atta, maida & rava together in a bowl.
Dissolve salt in water & knead the dough.
The dough has to be stiff.
Rest it for a while before rolling into small pooris.
Heat oil, fry pooris one at a time. Press the centre of the poori with a spoon, it will puff up, turn over & brown the other side too.
Drain on absorbent paper & serve with potato bhaji.
This quantity gives about 25 pooris.
 For the bhaji:
Potato: 200 g
Onion: 2 chopped
Green chilli: 2 chopped
Ginger: 1 tsp grated
Curry leaves: a few
Turmeric powder: 1/4tsp
Mustard seeds: ½ tsp
Black gram dal/urad dal: 1 tsp
Salt to taste
Oil: 1 tbsp

Wash potatoes well & pressure cook whole with skin for 7 minutes.
Cool, skin & mash them.
Heat oil in a pan, crackle mustard seeds, then add urad dal, when brown, add chopped onions, green chilli, ginger, curry leaves & turmeric powder.
Sauté well & add mashed potatoes & a cup of water.
Bring it to boil, add salt.
Serve with hot pooris.
If you like the consistency thick, do not pour water.

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