ALOO BHAJI & POORI RECIPE | POORI BHAJI
Aloo Bhaji & Poori is a classic Indian breakfast dish consisting of a potato curry and fluffy puffed up flatbread. Aloo is potato and bhaji here refers to a curry. It is a simple and yet comforting breakfast dish.
Ingredients
FOR THE POORIS
- 2 cups wheat flour
- 2 tbsp semolina
- ½ tsp salt
- 1 tbsp oil
- ¾-1 cup water room temperature
- enough oil for deep frying
FOR THE ALOO BHAJI
- 5-6 medium potatoes boiled and peeled
- 2 tbsp oil
- 1 tbsp ghee optional
- 2 tsp cumin seeds
- 2 tbsp coriander seeds partially crushed
- ¼ tsp asafoetida
- 1-2 green chillis chopped
- 1 tsp ginger grated or minced
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- ½ tsp Garam Masala
- 1 tsp salt
- ½ cup fresh tomatoes pureed
- 2 cups water
- 2-3 tbsp fresh coriander chopped
Instructions
PREPARE THE POORI DOUGH
- Add the flour, semolina and salt in a big bowl.
- Mix well.
- Add oil and rub into the flour using your finger tips.
- Add water, initially ½ cup and start making the dough.
- Add more little at a time if required. We have to make the dough which is not soft or too hard. Basically, it should not stick to your hand.
- Rub about 1 tsp oil all over the dough. Cover and let it rest for at least 15-20 minutes.
- In the meantime you can prepare the Aloo Bhaji.
PREPARATION OF THE ALOO BHAJI
- Partially crush the coriander seeds using a pestle and mortar or your spice blender.
- Add oil and ghee in a pan over medium heat. Allow it to become a bit hot.
- Add cumin seeds, partially crushed coriander seeds and stir fry for 30 seconds.
- Add asafoetida, ginger and green chillis. Stir fry for 1 minute.
- Add turmeric and red chilli powder. Mix well.
- Add the tomato puree and mix well.
- Add salt. Cover the pan with a lid.
- Allow the tomato puree to cook for 2-3 minutes over low to medium heat.
- Add water and mix well.
- Gently crush the potatoes using your hand. (make a fist) and add them to the curry.
- Mix well.
- Cover the pan again. Lower the heat. Allow the bhaji to simmer for 5-10 minutes.
- Add the Garam Masala and chopped coriander. Mix well.
- Cover the aloo bhaji and keep on the side till required.
- Can heat it up before serving.
PREPARATION OF THE POORI
- Add oil in a wok, kadai, or a small saucepan for deep frying.
- Allow the oil to become hot over medium to low heat.
- In the meantime roll out the pooris.
- Divide the dough into 10 parts.
- If it sticks to your hand, rub your hands with a little oil.
- Roll each part into a ball and flatten it between your palms.
- Roll out each piece into a circle of about 4-5 inches in diameter.
- Keep it on the side on a plate or tray. Repeat the same with the remaining dough.
- Deep fry each rolled out dough in the hot oil. It will puff up if the oil has reached the correct temperature.
- Deep fry, flipping the dough over a few times till both sides appear light golden in colour.
- If the aloo bhaji has become cold, heat it up.
- Serve hot pooris and aloo bhaji on its own, with some pickle or onion tomato slices on the side.
Notes
- Allow the boiled potatoes to cool down completely before you crush them with your hand.
- Keep tomato puree ready in the fridge. I prepare a big batch for the week by boiling and pureeing the tomatoes.
- Add water in the aloo bhaji according to your preference. Some like it more liquid. We prefer ours a bit thickish.
- Add a tiny piece of dough in the hot oil to know if it has reached the correct temperature for deep frying the pooris. Generally we need medium to high flame for all the pooris to puff up.
- Roll out the pooris to the size you can manage. Don't roll them out too thin or thick.
- Adjust the spices of the aloo bhaji according to your preference.