Ingredients:
• For pooris:
• 2 cup – Wheat flour
• 2 tbsp – Curd
• water to knead dough
• salt to taste
• oil to deep fry
• For bhaji:
• 2 potatoes, boiled peeled and sliced
• 1 Onion chopped
• 2 green chillies, chopped
• 1/2 tsp – ginger, finely chopped
• 1/2 tsp – Garlic crushed
• 3-4 pinches Turmeric powder
• 1 tsp – Lemon juice
• 1 tbsp – oil
• 1 tbsp – coriander, finely chopped
• 1/2 tsp – each cumin & Mustard Seeds
Method:
- Mix curd to the flour, add salt.
- Knead soft pliable dough with water.
- Keep aside for 15 minutes.
- Divide dough into 10-12 parts, shape into balls.
- Roll each into 4″ rounds with the help of some oil or dough.
- Heat oil in a deep pan, fry on both sides till light brown.
- Drain the oil on a kitchen paper.
- Serve hot with bhaji.
- For Bhaji:
- Heat oil in a pan, add the seeds and allow to splutter.
- Add ginger, garlic, chilli, onion and stir for till onion is tender.
- Add potatoes, salt, turmeric and lemon juice.
- Stir well and cook for a minute or two.
- Transfer to bowl, garnish with chopped coriander. Serve hot with pooris.
Recipe courtesy of Sify Bawarchi