Get ready to embark on a mouthwatering culinary journey through the vibrant streets of India with this classic Poori Bhaji recipe! Imagine biting into a golden, perfectly puffed crispy flatbread that shatters delicately, revealing a soft interior, paired with a spicy, creamy potato curry that dances with aromatic spices. This isn't just a meal - it's a celebration of flavors that will transport your taste buds straight to the bustling kitchens of India, where every bite tells a story of tradition, love, and incredible taste.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp salt
- Water, as needed
- 3 medium potatoes, boiled and mashed
- 1 onion, chopped
- 2 green chilies, chopped
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- Salt, to taste
- Oil, for frying
Instructions
- Prepare the Poori Dough: In a large mixing bowl, combine all-purpose flour and salt. Gradually add water and knead into a smooth, firm dough. Cover and let rest for 15 minutes.
- Prepare the Potato Bhaji: Boil potatoes until soft, then peel and mash them thoroughly. In a pan, heat oil and add cumin seeds. When they splutter, add chopped onions and green chilies. Sauté until onions turn golden brown.
- Season the Bhaji: Add turmeric powder and mashed potatoes to the pan. Mix well, season with salt, and cook for 5-7 minutes, stirring occasionally to prevent sticking. Keep the bhaji warm.
- Make Pooris: Divide the dough into small, equal-sized balls. Roll each ball into a thin, circular shape using a rolling pin. Ensure the thickness is uniform and not too thick.
- Fry Pooris: Heat oil in a deep pan for frying. Carefully slide one rolled poori into hot oil. Press gently with a slotted spoon to help it puff up. Fry until golden brown on both sides.
- Serve: Drain pooris on absorbent paper to remove excess oil. Serve hot pooris alongside the spicy potato bhaji. Garnish with fresh coriander leaves if desired.
Tips
- Dough Consistency is Key: Knead your poori dough until it's smooth and firm. The right texture ensures your pooris puff up beautifully when frying.
- Oil Temperature Matters: Maintain a consistent medium-high heat when frying. If the oil is too cool, pooris will absorb excess oil; if too hot, they'll burn quickly.
- Roll Evenly: When rolling pooris, aim for uniform thickness (about 1/8 inch) to ensure even cooking and perfect puffing.
- Fresh is Best: Serve pooris immediately after frying for maximum crispiness and the ultimate dining experience.
- Potato Bhaji Pro Tip: Mash potatoes thoroughly and sauté the spices well to develop a deep, rich flavor profile.
- Optional Garnish: Fresh coriander leaves or a squeeze of lemon can elevate the dish's freshness and flavor.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 7g
Fat: 18g
Saturated Fat: g
Cholesterol: 0mg
