HomeVeg/Non Veg Maharashtrian Poori Bhaji

Maharashtrian Poori Bhaji

Posted in : Veg/Non Veg on by : Simmi Iyer

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

Instructions 

Preparation:

  • 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.

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