Weekend ki Poori Bhaji

• •2 cup Whole Wheat Flour (Atta) (for poori)
• •1 tsp Salt (for poori dough)
• • Water, as needed for kneading (for poori dough)
• •2 cup Vegetable Oil (for deep frying poori)
• •3 medium Potatoes (boiled, peeled, and cubed for bhaji)
• •2 tbsp Vegetable Oil (for bhaji)
• •0.5 tsp Cumin Seeds (for bhaji)
• •1 medium Onion (finely chopped for bhaji)
• •1 tsp Ginger-Garlic Paste (for bhaji (optional))
• •0.5 tsp Turmeric Powder (for bhaji)
• •to taste Salt (for bhaji)
• •1 tbsp Lemon Juice (for bhaji)
• •2 tbsp Fresh Coriander (chopped, for garnish)
• •2 Piece Tamato (Chopped)
• •1 Piece Green chilli (Chopped)
• •1 tbsp Garam masala (for bhaji)
• •1 tbsp Red chilli powder (for bhaji)
• •1 tbsp Turmaric powder (for bhaji)
• •1 tbsp Coriander powder (for bhaji)

Instructions

1. 1

   In a large bowl, add wheat flour and salt. Slowly add water and knead into a firm dough. Cover and let it rest for 10 minutes.

2. 2

   Divide the dough into small equal portions and roll them into small balls. Flatten and roll each ball into small round pooris.

3. 3

   Heat oil in a deep pan for frying. Once the oil is hot, fry each poori one by one until they puff up and turn light golden on both sides. Remove and place on a plate.

4. 4

   Peel the boiled potatoes and lightly mash or break them into medium-sized pieces.

5. 5

   Heat oil in a pan or kadai. Add cumin seeds and let them crackle.

6. 6

   Add chopped onion, garlic, and green chili if using. Cook until the onions become soft and slightly golden.

7. 7

   Add chopped tomato and cook until it softens. Then add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well.

8. 8

   Add the boiled potatoes and mix them well with the masala.

9. 9

   Add 1/2 to 1 cup water and cook for a few minutes until the bhaji becomes slightly thick and well combined.

10. 10

    Turn off the heat and garnish with fresh coriander leaves.

11. 11

    Serve the hot pooris with warm potato bhaji.

Chef's Tips

• 💡Keep the poori dough firm so the pooris puff up nicely.
• 💡Do not roll the pooris too thin.
• 💡Bhaji tastes better when it is slightly thick and well-cooked
• 💡You can add a little extra ghee or butter on top for richer flavor.