Poori Bhaaji is a very simple and elegant recipe that is very popular in many religious and auspicious occasions in India. It is part of my Sattvic Thali collection that I started during the auspicious occasion of Ganesh Chaturthi.
Poori is an Indian flat bread that is deep fried. It makes a great accompaniment for any bhaaji (sabji) or shrikhand or kheer or rabdi. You can make Pooris with different flavors. For breakfast I usually make fenugreek leaves (fresh or dry leaves) poori’s. Spinach poori’s also make a great variation for your breakfast.
About Poori Bhaaji
The poori recipe I am sharing with you is of a plain poori. Later I will be sharing other variations of pooris as well.
Plain pooris are golden and crispy on the outside and soft inside. I make my pooris using a combination of whole wheat flour and semolina. Semolina makes the pooris crispy and allows it to retain its bloated shape for long. The addition of the sugar to the flour adds to the taste.
The potato bhaaji served with pooris is also simple and easy to make. This recipe is common in the state of Maharashtra. Made without onions and garlic, this recipe is highly sattvic (pure). Hence, it is a common item at most religious and auspicious occasions. This poori bhaaji combination is also present in the Sattvic Maharashtrian Thali.
So, enjoy this simple recipe and let me know if this was your tummy to heart moment …
Ingredients for Bhaaji
350g or 2 medium size potato, boiled and diced
1 1/2 tbsp oil
1/8 tsp hing / asafetida
1/2 tsp mustard seeds
6g or 4 medium size green chilli, chopped
8 curry leaves
3/4 tsp ginger paste
1/4 tsp turmeric powder
1/2 tsp salt
1/4 tsp sugar
1/4 cup coriander, chopped
1/2 tbsp water
Ingredients for pooris
150g whole wheat flour
1/3 + 1/2 tbsp water
1 tbsp granulated sugar
1/2 tsp salt
2 tbsp oil
Few drops of oil at the end for kneading
- For Bhaaji
- When oil is heated add mustard seeds to oil. Let the mustard seeds crackle.
Note: crackling of the mustards is necessary. Crackling indicates that the mustards are no longer raw.
- Next add hing / asafetida and sauté for few seconds.
- Add chopped green chilli and sauté for few seconds or till they become crispy.
- Add curry leaves and sauté for few seconds.
- Next add ginger paste and turmeric powder and sauté for few seconds.
- Later lower the temperature and pour water into it. Stir it.
- Next add salt and sugar.
- Next add boiled and diced potatoes and chopped coriander. Mix everything together.
- Cover wok with a lid and cook on medium flame for 5 minutes. 5 minutes later uncover the wok and your potato bhaaji ready.
- Making the Pooris
- In a mixing bowl mix wheat flour, salt, semolina and sugar.
- Next in a mini pan heat 2 tbsp of oil to a boiling point.
- Pour hot oil in the mixed flour. Mix the oil in the flour. The texture will be crumbly after mixing.
Note: Be careful to use spoon to mix oil in the flour.
- Next pour in water and knead. The dough after will be tight.
Note: Do not add water to loosen the dough. More water in the dough more oil will be soaked by poori’s while frying.
- Next take small amount of dough and roll into ball shape.
- With a roller, roll these small dough balls into a round shape thick sheet of 4 inch diameter.
- Next deep fry these round thick sheets till they become crispy golden and your pooris are ready.
- Serve poori-bhaaji hot and enjoy.