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puri bhaji recipe
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4.82 from 221 votes

poori recipe | puri bhaji recipe | puri recipe | how to make poori | poori baji

easy poori recipe | puri bhaji recipe | puri recipe | how to make poori | poori baji
Course bread
Cuisine south india
Keyword poori bhaji, poori recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 20 poori
Calories 72kcal
Author HEBBARS KITCHEN

Ingredients

for poori:

  • 2 cup wheat flour
  • 1 tbsp rava / semolina / suji fine
  • ½ tsp sugar
  • ½ tsp salt
  • 2 tsp oil
  • water for kneading
  • oil for frying

for aloo bhaji:

  • 3 potato peel & cube
  • cup water
  • 2 tbsp oil
  • 1 tsp mustard
  • 1 tsp urad dal
  • 1 tsp chana dal
  • 2 dried red chilli broken
  • pinch hing
  • few curry leaves
  • 1 inch ginger finely chopped
  • 2 chilli slit
  • 1 onion sliced
  • ¼ tsp turmeric
  • ¼ tsp salt
  • 1 tbsp lemon juice
  • 2 tbsp coriander finely chopped

Instructions

how to make soft & puffy poori:

  • 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.
  • now add water and knead the dough.
  • knead the dough tight adding water as required.
  • now pinch a large ball size dough and roll to form a log.
  • cut into pieces and roll them to small balls.
  • 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 thickness.
  • 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 bhaji.

how to make aloo bhaji for poori:

  • firstly, take 3 cubed potato into the pressure cooker.
  • 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.
  • further add ¼ tsp turmeric, ¼ tsp salt and saute for a minute.
  • add pressure cooked aloo and mix well adjusting consistency as required.
  • cover and cook for 5 minutes or until flavours are absorbed.
  • now add 1 tbsp lemon juice, 2 tbsp coriander and mix well.
  • finally, enjoy aloo bhaji with hot and puffy poori.

Nutrition

Calories: 72kcal | Carbohydrates: 12g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 92mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin A: 56IU | Vitamin C: 8mg | Calcium: 7mg | Iron: 1mg