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.
crumble and mix well making sure the flour is moist.
WATER - HALF CUP
now add water and knead the dough
SMOOTH & TIGHT DOUGH
knead the dough tight adding water as required.
ROLL TO LOG
now pinch a large ball size dough and roll to form a log
cut into pieces and roll them to small balls
OIL - 1 TSP
place the balls into a small bowl and 1 tsp oil. grease the ball to prevent from drying
now take a ball and roll using a rolling pin
roll to slightly thick thicknes
drop the rolled dough into the hot oil
press until the puri puffs up and splash oil to puff up fully.
flip over and fry until it turns golden brown.
finally, drain off the poori and is ready to enjoy with aloo bhaj
POTATO - 3 BOILED
firstly, take 3 cubed potato into the pressure cooker
WHISTLES - 4
add 1½ cup water, ½ tsp salt and pressure cook for 4 whistles. keep aside
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
add 1 inch ginger, 2 chilli, 1 onion and saute until onions change colour slightly
TURMERIC - 1/4 TSP
further add ¼ tsp turmeric, ¼ tsp salt and saute for a minute
add pressure cooked aloo and mix well adjusting consistency as required
BOIL - 5 MINUTES
cover and cook for 5 minutes or until flavours are absorbed
CORIANDER - 2 TBSP
now add 1 tbsp lemon juice, 2 tbsp coriander and mix well
READY TO EAT
finally, enjoy aloo bhaji with hot and puffy poori