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The ingredients needed to prepare Poori Bhaji:
- Prepare For Puri:
- You need 1 cup Wheat Flour
- Provide 1 tbsp Oil (For Dough)
- Use 3 cups Oil (For Deep Frying)
- Get 1/2 tsp Salt
- You need 1/3 cup Water (or as required)
- Get For Bhaji:
- Provide 3 Large Potatoes
- You need 2 tbsp Oil
- Provide 1/2 tsp Mustard Seeds
- Take Pinch asafoetida
- Provide 1/2 tsp Powdered Seeds (Mustard Seeds, Cumin Seeds, Fennel Seeds, Methi Seeds)
- Provide 4-5 cloves Garlic (Chopped)
- Take 1 Sprig Curry Leaves
- Prepare 1 tsp Salt
- Use 1/4 tsp Turmeric Powder
- Prepare 1 tsp Chilli Powder
- Take 2 tsp Sambar Masala
- Provide 1 tsp Tamarind Paste
- Take Juice of Half Lemon
- Take 2 tbsp Coriander Leaves
- Take 1 cup Water (or as required)
- Prepare For smooth paste of:
- You need 1 Onion
- Take 1 Tomato
- Provide 2 Green Chillies
Instructions to make Poori Bhaji:
- Boil the potatoes and peel the skin off. Cut into small pieces and set aside.
- Heat oil in a pan. When the oil is hot, add the mustard seeds and allow it to crackle. Add asafoetida and the powdered seeds.
- Add the chopped garlic and saute for a minute. Add the curry leaves and saute.
- Make a smooth paste of onion, tomato and green chillies and add it to the pan alongwith salt and let it cook covered till oil separates.
- Add turmeric powder, chilli powder, sambar powder and tamarind paste and saute it well.
- Add water and let it come to a boil. Now add the boiled and chopped potatoes and give it a quick stir. Cover the pan and cook for about 4-5 minutes and then open the lid and lightly mash some of the potatoes so that you get a nice gravy.
- Do not make the aloo bhaji too thick or watery. The bhaji must be served in medium gravy. If bhaji is too dry, add some more water and adjust it's consistency. Once the sabji is cooked, garnish it with lemon juice and fresh chopped coriander leaves. Give it a nice mix.
- Serve aloo bhaji hot with pooris.
- To Make Poori for Poori Bhaji: Sieve whole wheat flour in a large mixing bowl. Add salt and oil and while adding little water at a time, knead into poori dough. Allow the dough to rest for atleast 10 minutes.
- Divide the dough into small lime size dough balls. Take a dough ball and place it on the rolling board and roll into small 3-4 inch wide pooris. Repeat this step and roll pooris with the remaining dough.
- Heat oil in a kadhai for deep frying. Once oil is hot, carefully add rolled poori and start frying it. Tap on the upper surface using skimmer and puff the poori. Flip the poori to other side and cook until it turns golden in colour.
- Take out the fried poori and place it on kitchen towel to absorb the extra oil.
- Repeat the above step and deep fry the remaining pooris. Poori is ready to serve.
- Serve poori along with aloo bhaji.
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