POORI BHAAJI (Maharashtrian Style Potato Vegetable With Poori)

Name: POORI BHAAJI (Maharashtrian Style Potato Vegetable With Poori)
Total time: 900 s
Yield: 2 servings
Cuisine: Indian
Ingredients: For The Potato Bhaaji :; 5 medium Potatoes; 2 Green chillies; 1/2 inch Ginger; 1/2 tsp Turmeric powder; 1/4 cup Chopped Coriander Leaves; To Taste Salt; For The Tempering :; 3 tbsp Oil; 1/2 tsp Mustard seeds; 1/8 tsp Cumin Seeds; 1/4 tsp Asafoetida; 1 sprig Curry Leaves; For The Pooris :; 1 cup Whole wheat flour; 1 tbsp Oil; 1/2 tsp Salt; As required Water for kneading the dough; As required Oil For Frying Pooris

Pooja M. Pandit @pan_poo_

#indiankitchen
Poori bhaaji, a hot favourite amongst Maharashtrians is a very famous Marathi dish, which can also be found on the menu of many restaurants!

Poori is a light round unleavened wheat bread which is deep fried. In Maharashtra, poori is made using whole wheat flour and fried till it puffs up.

Any vegetable preparation is called bhaaji in Marathi. Batatyaachi Sukki Bhaaji (Dry potato vegetable) is what is famously served here with puris. A simple potato vegetable, it tastes best with pooris.

Sometimes, for a traditional meal on festivals, shrikhand too is prepared with this meal and the entire combination is one to die for!

#indiankitchen
Poori bhaaji, a hot favourite amongst Maharashtrians is a very famous Marathi dish, which can also be found on the menu of many restaurants!

Poori is a light round unleavened wheat bread which is deep fried. In Maharashtra, poori is made using whole wheat flour and fried till it puffs up.

Sometimes, for a traditional meal on festivals, shrikhand too is prepared with this meal and the entire combination is one to die for!

Pooja M. Pandit @pan_poo_

#indiankitchen
Poori bhaaji, a hot favourite amongst Maharashtrians is a very famous Marathi dish, which can also be found on the menu of many restaurants!

Poori is a light round unleavened wheat bread which is deep fried. In Maharashtra, poori is made using whole wheat flour and fried till it puffs up.

Sometimes, for a traditional meal on festivals, shrikhand too is prepared with this meal and the entire combination is one to die for!

#indiankitchen
Poori bhaaji, a hot favourite amongst Maharashtrians is a very famous Marathi dish, which can also be found on the menu of many restaurants!

Poori is a light round unleavened wheat bread which is deep fried. In Maharashtra, poori is made using whole wheat flour and fried till it puffs up.

Sometimes, for a traditional meal on festivals, shrikhand too is prepared with this meal and the entire combination is one to die for!

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Ingredients

15 min

2 servings

ForThe Potato Bhaaji :
5medium Potatoes
2Green chillies
1/2 inchGinger
1/2 tspTurmeric powder
1/4 cupChopped Coriander Leaves
To TasteSalt
ForThe Tempering :
3 tbspOil
1/2 tspMustard seeds
1/8 tspCumin Seeds
1/4 tspAsafoetida
1 sprigCurry Leaves
ForThe Pooris :
1 cupWhole wheat flour
1 tbspOil
1/2 tspSalt
As requiredWater for kneading the dough
As requiredOil For Frying Pooris

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Steps

15 min

1

To make the Potato Bhaaji, first boil the potatoes in sufficient water till done. Drain and cool.
2

Peel the potatoes and cut into medium sized cubes.
3

Cut the green chillies into medium sized pieces and finely grate the ginger.
4

Heat the oil in a kadhai and add the mustard seeds. When they splutter add the asafoetida.
5

Now add the chillies, curry leaves. Saute. Add the turmeric powder taking care to not let it burn.
6

Immediately add the cubed potatoes, grated ginger and salt to taste. Give it a good mix.
7

Cover and cook on low flame for a minute or two. Check seasoning and adjust.
8

Stir and add chopped coriander leaves. Cover and cook again for a few minutes stirring occasionally.
9

To make the Pooris, knead together the mentioned ingredients into a stiff dough using water as required.
10

Using a bit more oil in the dough is necessary to give good puris. Also the dough needs to be a bit stiffer than the chapati dough which is quite softer in comparison.
11

Take a small lemon sized dough ball and roll in between the palms. Flatten a bit and now using the rolling pin roll into a disc of about four to five inches in diameter. It shouldn’t be too thin.
12

In another kadhai, heat sufficient oil. Fry the pooris in it, one at a time.
13

The oil needs to be hot to get good results. So, the flame needs to be high when frying the pooris.
14

When you add the poori to the hot oil, it will start puffing up. Tap lightly on the top of the poori with the back of the slotted spoon and keep splashing the hot oil over it. This helps the poori to puff up completely.
15

When completely puffed, flip the other side and fry till the flipped side is slightly browned.
16

Transfer the pooris onto an absorbent paper. Repeat the steps for pooris till all the dough is used!
17

Serve the delicious Maharashtrian Bataatyachi Bhaaji with pooris and shrikhand for a traditional meal!

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Pooja M. Pandit @pan_poo_

on May 06, 2019 17:49

I am a home cook, and I like to cook traditional as well as fusion food. Learnt to cook by trial and error and lots of experiments, reading cook books and watching cooking shows whether Indian or from abroad! I like to be perfect in my work, and the same applies to cooking as well! I have a blog on WordPress.com https://tastyrecipesfrompooja.wordpress.com/ where I share the recipes of my home cooked food!