Ingredients:
For Poori:
2 cups wheat flour/ atta
2 tsp semolina / rava
salt to taste
1 tsp oil/ melted ghee
water, as required
oil for frying
For Potato Bhaji:
3 potatoes
1 big onion, finely chopped
1/2 tsp turmeric powder
1-2 tbsp chopped tomato
3-4 green chillies, chopped
1 tsp mustard seeds
1 tsp urad dal
1/2 tsp cumin seeds
salt to taste
2 tbsp coriander leaves, chopped
1 tbsp oil
Preparation:
For Poori:
- In a large mixing bowl, add wheat flour, semolina, salt and 1 tsp oil and mix well.
- Add water as required little by little and knead to make a smooth and stiff dough, but not hard.
- Divide the dough into small lemon sized balls and roll into small thick circles or discs using a rolling pin.
- Place the pooris in a paper or greased plate without overlapping each other and cover with a kitchen towel, so that they don’t dry up.
- Heat oil for deep frying and slide the poori carefully into the hot oil and fry on both sides till puffed up and light golden brown in colour.
- Remove it from the oil using slotted spoon and place on a plate lined with paper towel.
- Fry all the pooris same way and serve with potato bhaji…
For Potato Bhaji:
- Peel and chop potatoes into small cubes and cook it adding turmeric powder and salt adding little water till soft.
- Heat oil in a pan and splutter mustard seeds. Add urad dal, cumin seeds and curry leaves and saute.
- Add chopped onion, 1-2 tbsp chopped tomato and green chillies and saute well.
- Add cooked and lightly mashed potatoes, mix well and cook for 2-3 minutes. Check for salt and add if required..
- Add chopped coriander leaves and remove from flame…Serve with poori….
