Poori Bhaji

Poori Bhaji is a South Indian breakfast recipe. Perfect poori Bhaji is one which the poori is soft from inside and fluffy and crisp from outside. This poori Bhaji turns out exactly like that.

Since these pooris are deep fried we don’t have it often. Once in a month or so we prepare poori.The dough for making poori should be stiffer than our normally chapathi dough. If the dough is too soft poori will absorb more oil.While rolling out the dough, it should be rolled out evenly. Else the poori will not puff up. U can also use a poori press. I have a very old press which is nearly 30 years old. We use it for making pathhiri. when I am in a hurry I use that to make poori. I have used water for kneading the dough. You can also use milk. 

5 from 1 reviews
Poori Bhaji
 
Prep time
Cook time
Total time
 
Author:
Ingredients
For Poori
  • Wheat flour 2½ cups
  • Maida 2 tbsp
  • Semolina or sooji 1tbsp
  • Sugar ¾ Tsp
  • Salt to taste
  • Oil 1 tsp and for deep frying
For bhaji
  • Potatoes boiled 4 to 5
  • Onion 1 thinly sliced
  • Green Chilies 3 to 4 slit lengthwise
  • Urad dhal ½ tsp
  • Mustard seeds 1 tsp
  • Turmeric powder ½ tsp
  • Salt to taste
  • Oil for frying
Instructions
  1. In a bowl take wheat flour, Maida, semolina, sugar and salt.
  2. Add oil and mix nicely.
  3. Add water and knead to stiff dough.
  4. Rest the dough for 10 mins.
  5. Make medium size balls.
  6. Roll out each ball applying some oil. It should be slightly thick.
  7. Heat oil for deep frying.
  8. When the oil is hot enough drop the poori. Press it slightly using a slotted spoon so that it puffs up. Turn over and fry for few secs. Keep the flame medium.
  9. Transfer it to a kitchen towel.
  10. Serve it hot with some bhaji or saagu.
How to prepare bhaji
  1. Heat oil in a Kadai
  2. Add the mustard seeds
  3. when it stops spluttering add in Urad dhal.
  4. Fry it until light brown.
  5. Add the sliced onions and slit green chillies.
  6. Fry till it turns soft.
  7. Add the Turmeric powder and fry for few secs.
  8. Add the boiled potatoes and mix well.
  9. Garnish with chopped coriander leaves.
Notes
I have used about ¾ cup water for kneading the dough.
Nutrition Information
Serving size: 6 Calories: 346 Fat: 2g Unsaturated fat: 2g Carbohydrates: 73g Sugar: 3g Sodium: 62mg Fiber: 4g Protein: 9g

 

 

Stepwise Pictures For poori:

In a bowl take wheat flour, Maida, semolina. 

img 20171121 wa0060 11670044455 595x391 - Poori Bhaji

 

 

Add sugar and salt.

img 20171121 wa00291606649509 595x335 - Poori Bhaji

 

 

Add oil and mix nicely.

img 20171121 wa0048 11004547395 595x381 - Poori Bhaji

 

 

Add water and knead to stiff dough.

img 20171121 wa00271803607304 595x480 - Poori Bhaji

 

 

Make medium size balls and flatten it.img 20171121 wa0045 197972103 595x411 - Poori Bhaji

 

 

Roll out each ball applying some oil. It should be slightly thick.

roll it 595x446 - Poori Bhaji

 

 

Heat oil for deep frying.When the oil is hot enough drop the poori.

roll it into thick chapathi 595x430 - Poori Bhaji

 

 

Press it slightly using a slotted spoon so that it puffs up.

Deep fry 595x409 - Poori Bhaji

 

 

Take it out using a slotted spoon.

Take it out 595x446 - Poori Bhaji

 

 

Transfer it to a Plate.

Transfer it to a plate 595x446 - Poori Bhaji

 

 

Now let us prepare bhaji. To The add the mustard seeds. when it stops spluttering add in Urad dhal.

Mustard and urad dal 595x573 - Poori Bhaji

 

 

Fry it until light brown.

fry till brown 595x473 - Poori Bhaji

 

 

Add the sliced onions and slit green chillies.img 20171121 wa0047 11639322643 595x401 - Poori Bhaji

 

 

Fry till it turns soft.

img 20171121 wa0034 11506937515 595x398 - Poori Bhaji

 

 

Add the Turmeric powder and fry for few secs.

img 20171121 wa00301078387812 595x335 - Poori Bhaji

 

 

Add the boiled potatoes and mix well.img 20171121 wa00801593285236 595x362 - Poori Bhaji

 

Serve it hot.

20171119 120237445600539 595x446 595x446 - Poori Bhaji

 

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