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:

1. Mix curd to the flour, add salt.
2. Knead soft pliable dough with water.
3. Keep aside for 15 minutes.
4. Divide dough into 10-12 parts, shape into balls.
5. Roll each into 4″ rounds with the help of some oil or dough.
6. Heat oil in a deep pan, fry on both sides till light brown.
7. Drain the oil on a kitchen paper.
8. Serve hot with bhaji.
9. For Bhaji:
10. Heat oil in a pan, add the seeds and allow to splutter.
11. Add ginger, garlic, chilli, onion and stir for till onion is tender.
12. Add potatoes, salt, turmeric and lemon juice.
13. Stir well and cook for a minute or two.
14. Transfer to bowl, garnish with chopped coriander. Serve hot with pooris.

Recipe courtesy of Sify Bawarchi