Poori and Aloo Bhaji

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Directions

• For Poori Dough
• Sieve the wheat flour in a flat bottom vessel. Add semolina and salt. Mix well.
• Make a small well in the centre and add water little by little and mix well.
• Gradually knead it to a tight dough without any visible cracks in the dough.
• Cover and keep aside for 20 minutes before using.
• Divide the dough into equal lemon-sized balls.
• Gently press between your palms and keep in a plate. Keep the dough covered always as it will get dry easily.
• Making Pooris
• Apply oil to the rolling surface. Take a single dough and roll using a rolling pin.
• Roll into a medium thick disc. Do not over-roll. If the poori is thin, it will not puff up and will fall flat while frying.
• Frying Pooris
• Heat oil in a kadai. Bring it to a medium heat.
• Drop a small piece of dough into the oil. If the oil is hot enough, the dough will immediately rise to the surface.
• Gently slide in the rolled pooris into the hot oil.
• Using a perforated ladle, gently press the pooris back into the hot oil. Pressing them will allow the pooris to puff up.
• Once the puri turns golden brown in colour, turn and fry on the other side also.
• Remove the poori from the oil and transfer it to a perforated vessel or a paper towel to remove excess oil.
• Fry the pooris in batches to avoid cooling down of the oil. If the oil cools down, heat the oil again to the required temperature before frying.
• Serve hot crispy fried pooris with Aloo Bhaji, Chole masala or South Indian style vegetable kurma.
• Aloo Bhaji
• Peel and boil the potatoes. Strain and allow it to cool down.
• Mash them gently and keep aside.
• Heat refined oil or ghee in a pan and add cumin seeds followed by chopped tomatoes. Saute till they are cooked and become soft. Add chopped green chillies.
• Add deggi mirch powder, coriander powder, jeera powder, asafoetida and salt. Stir for a minute on low heat and pour a ladle of water to stop the masalas from burning.
• Add the boiled potatoes and add water. Cook on slow flame until the bhaji thickens. Check the seasoning and add more salt or spices if required.
• Crush the dry kasoori methi between your palms and add it to the bhaji. Add chopped coriander leaves and switch off the flame.
• Pour a small spoon of ghee on top if desired.
• Serve hot bhaji with pooris , rotis or parathas of your choice.