RAVA - 1 TBSP

firstly, in a large bowl take 2 cup wheat flour, 1 tbsp rava, ½ tsp sugar, ½ tsp salt and 2 tsp oil.

1

MOIST FLOUR

crumble and mix well making sure the flour is moist.

2

WATER - HALF CUP

now add water and knead the dough

3

SMOOTH & TIGHT DOUGH

knead the dough tight adding water as required.

4

ROLL TO LOG

now pinch a large ball size dough and roll to form a log

5

CUT PIECES

cut into pieces and roll them to small balls

6

OIL - 1 TSP

place the balls into a small bowl and 1 tsp oil. grease the ball to prevent from drying

7

ROLL GENTLY

now take a ball and roll using a rolling pin

8

SLIGHTLY THICK

roll to slightly thick thicknes

9

HOT OIL

drop the rolled dough into the hot oil

10

PUFFS UP

press until the puri puffs up and splash oil to puff up fully.

11

GOLDEN BROWN

flip over and fry until it turns golden brown.

12

GOLDEN BROWN

finally, drain off the poori and is ready to enjoy with aloo bhaj

13

POTATO - 3 BOILED

firstly, take 3 cubed potato into the pressure cooker

14

WHISTLES - 4

add 1½ cup water, ½ tsp salt and pressure cook for 4 whistles. keep aside

15

CURRY LEAVES

now in a large kadai, heat 2 tbsp oil, 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, 2 dried red chilli, pinch hing and few curry leaves. splutter the tempering

16

CHANGES COLOURS

add 1 inch ginger, 2 chilli, 1 onion and saute until onions change colour slightly

17

TURMERIC - 1/4 TSP

further add ¼ tsp turmeric, ¼ tsp salt and saute for a minute

18

BOILED POTATO

add pressure cooked aloo and mix well adjusting consistency as required

19

BOIL - 5 MINUTES

cover and cook for 5 minutes or until flavours are absorbed

20

CORIANDER - 2 TBSP

now add 1 tbsp lemon juice, 2 tbsp coriander and mix well

21

READY TO EAT

finally, enjoy aloo bhaji with hot and puffy poori

22

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