Directions
For Poori Dough
Whole Wheat Flour – 2 cups
Semolina – 2tbsp
Salt – ½ tsp
Water – as required
Oil – a dash
For Aloo Bhaji
Ghee – 3tbsp
Asafoetida – ¼ tsp
Cumin – 2tsp
Coriander seeds (cracked) – 2tbsp
Green chillies – 1no
Ginger chopped – 1 tbsp
Turmeric – 1tsp
Chilli powder – 1tsp
Coriander powder – 1 tbsp
Salt – to taste
Tomatoes Chopped – 1cup
Potatoes (medium, boiled) – 5-6nos
Water – 4cups
Garam masala – a pinch
Coriander chopped – handful
Steps
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1
Done
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For Aloo BhajiIn deep vessel, heat some ghee over medium flame. Add some asafoetida in the hot ghee, followed by cumin and coriander seeds. Wait for the masalas to splutter. |
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2
Done
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Now, add in slit green chillies and ginger and cook for about a minute. Next add in the powdered masalas and salt and give it a quick stir. |
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3
Done
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Add in the chopped tomatoes to stop the masalas from burning. Turn up the heat to high and roast the tomatoes for about 2-3 minutes until the tomatoes are well cooked. Mash the potatoes in with your hands into the masala and stir well to cook. Reduce the heat to medium and roast the potatoes well for about 2-3 minutes, before adding in the water. |
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4
Done
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Add in the water and bring it to boil. Once the sabzi boils, add in the garam masala and lower the heat to simmer it for about 5 to 10 minutes until it thickens. Once the the sabzi thickens, add in the coriander to finish. |
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5
Done
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For PooriBegin by mixing whole wheat flour with semolina and salt in a big bowl. Slowly, mix in the water to make stiff dough. Once the dough is formed, drizzle with a dash of oil and use your fingers to cover the dough with it. |
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6
Done
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Keep aside for resting for about 30 min. Cut even sized pedas of the dough according to your preferred size and shape them into balls. Tap all of them with oil using your fingers. Dredge the working surface and the belan with a splash of oil. |
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7
Done
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Begin rolling the pooris into circle, meanwhile keep the oil in the kadhai ready at a high temperature. Put the poori in the oil and flip it as it puffs up. Baste the top of the poori with hot oil using your perforated spoon. Fry until a nice golden colour is developed. |
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8
Done
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Always make the poori dough a little stiff for best results. |
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9
Done
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Use oil instead of atta to roll out the pooris as the dry atta will make the frying oil dirty. |
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10
Done
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Do not over mash the potatoes and only crush lightly with hands for the best consistency of the sabzi. |
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11
Done
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Fry the pooris on high temperature in extra oil for best, airy pooris that don’t absorb any extra oil. |
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12
Done
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Serve hot pooris with aloo sabzi. |
