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Aloo Puri Bhaji Recipe

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Aloo Puri Bhaji Recipe

हलवाई स्टाइल आलू भाजी और गरमा-गरम पूरी | Poori aur Halwai Style Aloo ki Sabzi | Kunal Kapur Recipes

Features:
  • Suitable for vegetarian
Cuisine:
  • 40 mins
  • Serves 4
  • Medium

Directions

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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

1
Done

For Aloo Bhaji

In 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.

2
Done

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.

3
Done

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.

4
Done

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.

5
Done

For Poori

Begin 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.

6
Done

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.

7
Done

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.

8
Done

Always make the poori dough a little stiff for best results.

9
Done

Use oil instead of atta to roll out the pooris as the dry atta will make the frying oil dirty.

10
Done

Do not over mash the potatoes and only crush lightly with hands for the best consistency of the sabzi.

11
Done

Fry the pooris on high temperature in extra oil for best, airy pooris that don’t absorb any extra oil.

12
Done

Serve hot pooris with aloo sabzi.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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Golagappa Pani or Pani Puri Ka Pani Banane Ki Recipe
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Gobi 65
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Golagappa Pani or Pani Puri Ka Pani Banane Ki Recipe
next
Gobi 65

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