Poori Bhaji Recipe / Aloo Bhaji Recipe

Poori Bhaji Recipe / Aloo Bhaji Recipe 

      Basically a mashed potato dry curry specifically made for puri or even can be served with roti and parathas.

     We all love pooris. the perfect combination of poori is with aloo bhaji. poori bhaji is very popular breakfast and also a street food of south india. this bhaji can be also be served with masala dosa, and can be stuffed between bread to make aloo sandwich.

     Each one prepares aloo bhaji / poori bhaji in their own style. some do like to add peas and keep the masala dry. however, i add some water to make paste kind of bhaji. 

    Aloo bhaji is a versatile curry. as it goes well with poori, chapathi, bread, naans or even with steamed rice. you can use the same masala to prepare instant stuffed idli. i use the same aloo bhaji to stuff in my masala dosa as well. i am a big fan of crispy poori and have already shared recipe of how to prepare crispy pooris with tips and tricks.

INGREDIENTS:

• 3 large potato, boiled
• ½ onion, thinly sliced
• 1 green chilli, finely chopped
• 1 inch ginger, finely chopped
• ½ tsp turmeric powder
• few coriander leaves, finely chopped
• salt to taste
• 2 tbsp lemon juice
• 3 tbsp water, optional

FOR TEMPERING:

• 2 tbsp oil
• dried red chilli - 1
• cumin seeds - 1 tsp
• mustard seeds / rai - 1 tsp
• urad dal - 1 tsp
• channa dal - 1 tsp
• pinch hing / asafoetida
• 1 stem curry leaves

INSTRUCTIONS:

1. Boil the potato till they are soft. peel the skin and cut into medium pieces. keep aside.
2. Finely chop green chillies, ginger, coriander leaves. also thinly slice onion and keep ready.
3. In a pan heat oil and add cumin seeds, mustard seeds, urad dal, red chilli and channa dal. allow to splutter
4. then add curry leaves and hing. fry for a minute.
5. Now add thinly sliced onion and fry till then turn translucent.
6. Also add chilli and ginger. fry till the raw smell of ginger goes away.
7. Now add boiled and chopped potato and give a quick stir. also Add turmeric powder, little water and salt to taste.
8. Mash the potatoes and cook for about 4 min.
9. Squeeze some lemon juice and garnish it with fresh chopped coriander leaves.
10. Serve aloo bhaji hot with poori.

NOTES:

• Adding little semolina / rava makes poori crispy.
• Make a stiff dough to prevent oil absorption.
• Add a pinch of sugar while kneading dough to get rich golden colour.

                                                                                                                                         EnjoyFood!