Go Back

Poori Bhaji ~ Deep Fried Indian Flatbread and Potato Curry

Course Breakfast/ Dinner
Cuisine Indian
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 3
Author Rafeeda

Ingredients

  • For the pooris:
  • 1 3/4 cup whole wheat flour
  • 1/4 cup all purpose flour
  • 1 tsp sugar optional
  • 1 tsp salt
  • 2 tbsp semolina optional
  • 2 tbsp oil separated
  • Lukewarm water as required
  • Oil for deep frying
  • For the bhaji:
  • 2 medium potatoes
  • 1 tsp coconut oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • A sprig of curry leaves
  • 1 tsp ginger garlic paste
  • 1 small onion minced
  • 3 green chillies chopped
  • 1/2 tsp turmeric powder
  • 1/4 tsp garam masala powder
  • Salt to taste
  • Coriander leaves for garnish optional

Instructions

  • Whisk the flours, sugar and salt well. Add in a tbsp oil and rub into the flour.
  • Now add lukewarm water slowly and knead till you have a non-stick, stiff dough.
  • Rub the other tbsp oil into your hand and knead finally. Allow to rest for 15 minutes.
  • Divide the dough into 15 lime sized rounds.
  • Rub little oil on the work surface and roll each round into diskettes, not too thin nor thick, uniform on all sides.
  • Heat enough oil in a deep frying pan till hot. When you put a small piece of dough, it will immediately rise up. This is the correct temperature. Keep the flame on medium.
  • Slide in a poori into the oil and run a slotted spoon softly on top till it starts to puff up. Leave for a couple of minutes and then turn. Fry the other side for a couple of minutes. Drain out from the oil onto a kitchen towel. Serve hot with bhaji.
  • For making the bhaji - Boil the potatoes. Peel and mash.
  • Heat oil, splutter the mustard and cumin seeds along with the curry leaves.
  • Add the ginger garlic paste and saute briefly.
  • Add the onion and green chillies and saute till wilted.
  • Add in the powders and fry briefly. Add in the mashed potatoes and give it a good mix. Adjust salt and cook on simmer for five minutes.
  • Garnish with coriander leaves (I didn't have) and serve hot with prepared pooris.

Notes

1. You can replace the all-purpose flour with whole wheat flour.
2. The sugar and semolina are optional. The sugar gives a nice golden color while the semolina makes the pooris crispy.
3. You can use ghee for kneading the dough, though even this step is optional. Umma would always knead with a little oil.