Tuesday, July 16, 2013

Poori Bajji - Kerala Restaurant Style

How to make puffed poori's ?

For the Poori's
  1. Wheat Flour / Atta - 2 cups
  2. Salt - as per taste
  3. Water - as needed
  4. Oil- for deep frying

  • In a bowl , mix wheat flour and salt. Now add water as needed and knead into a soft dough, by kneading continuously for 5 minutes. Do not keep it to rest , as you do it for chappathi's.
  • Make small balls from the dough.Now with a rolling pin, roll each of the small dough into round circles. Do not make it too thin. Remove excess flour before dropping into oil.
  • Heat oil for deep frying, in a deep pan. Drop one poori, at a time. Keep pouring hot oil on top, for the poori's to puff up.Also turn the other side.
  • Serve hot with Potato Bhaaji.

  • You can also add 2-3 Tsp of rava/semolina or rice flour. This will make the poori's more crispy.

Recipe for Potato Bhaaji
  1. Potato - 4 Large
  2. Carrot - 1 Large
  3. Onion Sliced - 2 
  4. Ginger chopped- 1" piece
  5. Green Chilly - 4-5 Slitted
  6. Turmeric powder - 1/4 Tsp
  7. Mustard seeds - 1/2 Tsp
  8. Urad Daal ( Splitted/ if not whole) - 1/2 Tsp
  9. Oil - 2 Tbsp
  10. Curry Leaves - 1 Sprig
  • Pressure cook potato and carrot, with 1 cup water, salt and turmeric powder for one to two whistles.When the pressure releases , slightly smash them roughly and heat again till you get a thick gravy.
  • In a kadai, heat oil, splutter mustard seeds, add urad daal, curry leaves. Saute. Add onion , ginger, green chilly. Saute till onions are pink. Also add a pinch of turmeric powder. Mix well.
  • Add in the cooked potato-carrot mixture. Combine the masala well.
  • Cook till the gravy thickens.
  • Serve with Hot Hot Poori's...............

I am sending this post to Veggie Fruit a Month (VFAM)–Onions By Nivedhanam


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