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So you is likely to be getting ready POORI BHAAJI (Maharashtrian Style Potato Vegetable With Poori) recipes for your loved ones however this tips may be helpful.
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We hope you got insight from reading it, now let’s go back to poori bhaaji (maharashtrian style potato vegetable with poori) recipe. You can cook poori bhaaji (maharashtrian style potato vegetable with poori) using 19 ingredients and 17 steps. Here is how you do it.

The ingredients needed to cook POORI BHAAJI (Maharashtrian Style Potato Vegetable With Poori):

1. Use For The Potato Bhaaji :
2. Get 5 medium Potatoes
3. Provide 2 Green chillies
4. Take 1/2 inch Ginger
5. You need 1/2 tsp Turmeric powder
6. Take 1/4 cup Chopped Coriander Leaves
7. Get To Taste Salt
8. Provide For The Tempering :
9. You need 3 tbsp Oil
10. You need 1/2 tsp Mustard seeds
11. Provide 1/8 tsp Cumin Seeds
12. You need 1/4 tsp Asafoetida
13. Use 1 sprig Curry Leaves
14. You need For The Pooris :
15. Provide 1 cup Whole wheat flour
16. Prepare 1 tbsp Oil
17. Take 1/2 tsp Salt
18. Provide As required Water for kneading the dough
19. Use As required Oil For Frying Pooris

Instructions to make POORI BHAAJI (Maharashtrian Style Potato Vegetable With Poori):

1. To make the Potato Bhaaji, first boil the potatoes in sufficient water till done. Drain and cool.
2. Peel the potatoes and cut into medium sized cubes.
3. Cut the green chillies into medium sized pieces and finely grate the ginger.
4. Heat the oil in a kadhai and add the mustard seeds. When they splutter add the asafoetida.
5. Now add the chillies, curry leaves. Saute. Add the turmeric powder taking care to not let it burn.
6. Immediately add the cubed potatoes, grated ginger and salt to taste. Give it a good mix.
7. Cover and cook on low flame for a minute or two. Check seasoning and adjust.
8. Stir and add chopped coriander leaves. Cover and cook again for a few minutes stirring occasionally.
9. To make the Pooris, knead together the mentioned ingredients into a stiff dough using water as required.
10. Using a bit more oil in the dough is necessary to give good puris. Also the dough needs to be a bit stiffer than the chapati dough which is quite softer in comparison.
11. Take a small lemon sized dough ball and roll in between the palms. Flatten a bit and now using the rolling pin roll into a disc of about four to five inches in diameter. It shouldn’t be too thin.
12. In another kadhai, heat sufficient oil. Fry the pooris in it, one at a time.
13. The oil needs to be hot to get good results. So, the flame needs to be high when frying the pooris.
14. When you add the poori to the hot oil, it will start puffing up. Tap lightly on the top of the poori with the back of the slotted spoon and keep splashing the hot oil over it. This helps the poori to puff up completely.
15. When completely puffed, flip the other side and fry till the flipped side is slightly browned.
16. Transfer the pooris onto an absorbent paper. Repeat the steps for pooris till all the dough is used!
17. Serve the delicious Maharashtrian Bataatyachi Bhaaji with pooris and shrikhand for a traditional meal!

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