For Batata bhaji:
- 2 medium or 2 cups Potatoes boiled, peeled and cubed
- 2 tablespoons Oil
- ½ teaspoon Mustard seeds
- ½ teaspoon Cumin seeds
- 2-3 Green chili chopped finely
- ½ inch Ginger chopped finely
- 7-8 Curry leaves
- ½ teaspoon Turmeric powder
- a pinch Hing (Asafoetida)
- Salt to taste
- ¼ cup Water
- 2 teaspoons Lemon juice
- 2 tablespoons Cilantro or coriander leaves chopped finely
For Poori Recipe:
- 1 cup Whole wheat flour (Chapati atta)
- Salt to taste
- 1 teaspoon Oil + more for deep frying
- ¼ cup + 2 tablespoons Water
- Boil the potatoes in a pressure cooker till soft. For that take washed potatoes in the cooker, add water so potatoes are submerged in the water. Pressure cook on medium heat for 2-3 whistles.
- Once pressure releases open the lid and remove the potatoes.
- Alternately, you can boil the potatoes in a instant pot
- Once cool to touch peel the skin and cut into small cubes.
- Also, chop ginger and green chilies for bhaji.
- While potatoes are cooking, knead the dough for poori. For that mix chapati atta and salt in a bowl.
- Add oil and mix thoroughly.
- Start adding little water at a time and knead into smooth yet little stiff dough (not soft like roti dough).
- Cover and let it rest for at least 15 minutes.
Making aloo bhaji:
- Heat the oil in a pan on medium heat. Once hot add mustard seeds and let them pop.
- Then add cumin seeds and let them sizzle.
- Add ginger and green chilies and saute for 30 seconds.
- Add curry leaves, turmeric, and hing.
- Immediately add potatoes, salt. Mix well.
- Add water, stir and cover with a lid. Cook for 2-3 minutes. If required, do stir in between. Turn off the stove.
- Lastly, add lemon juice and cilantro. Mix well.
Making poori for poori bhaji recipe:
- Once the dough is rested, knead again 2-3 times to make it smooth.
- Divide into 12 equal portions, make smooth balls and flatten between palms to make a disc.
- Roll into 2-3 inches diameter circle. Similarly, roll a few of them, keep them covered in a plate.
- Heat the oil in a pan for frying on medium heat. Once hot, slide puri gently. Give a gentle press in a circular motion using a slotted spatula. And puri will puff up immediately.
- Once there are no more bubbles from the bottom and it has a light golden color, flip and fry another side.
- Then remove it to a paper towel-lined plate. Similarly, fry all the puris and serve.