POORI BHAAJI / SUKKI BATATA BHAAJI WITH POORI (DRY POTATO VEGETABLE AND WHOLE WHEAT FRIED FLAT BREAD)

Poori bhaaji, a hot favourite amongst most Indians. The method and ingredients of making poori bhaaji may differ from one state or region to another.

Poori is a light round unleavened wheat bread of India, usually deep fried. Some use whole wheat flour, some just Wheat flour and some even use semolina in making different types of puris. Any vegetable preparation is called bhaaji in Marathi .

Bataatyachi bhaaji (Dry potato vegetable) is what is famously served here with puris. A simple potato vegetable, it tastes best with puris. We generally have it with chapatis, but it is on special occasions that these pooris are made. It is also a good option for tiffins or even for picnics.

Here I am presenting a poori bhaaji dish which is famous in Maharashtra and sold in many restaurants too. One of my most favourite vegetables….. the ‘Poori Bhaaji’……. Poori aani bataatyachi bhaaji!

Prep Time : 45 min

Cooking Time : Batata Bhaaji – 15 min

Pooris – 30-40 sec/Poori

Serves : 3-4

Cup Used :200 ml

INGREDIENTS :

For the Potato Bhaaji :

• 5 medium Potatoes
• 2 Green chillies
• 1 sprig Curry leaves
• 1/2 inch Ginger
• 1/2 tsp Turmeric powder
• 1/2 tsp Mustard seeds
• 1/4 tsp Asafoetida
• 3 tbs Oil
• 1/2 cup Fresh Corriander leaves
• Salt to taste

For the Pooris :

• 1 cup Whole wheat flour
• 1 tbs Oil
• 1/2 tsp Salt
• Water as required
• Oil for frying the puris

METHOD :

1. To make the Potato Bhaaji, first boil the potatoes in sufficient water till done. Drain and cool.
2. Peel the potatoes and cut into medium sized cubes.
3. Cut the green chillies into medium sized pieces and finely grate the ginger.
4. Heat the oil in a kadhai and add the mustard seeds. When they splutter add the asafoetida.
5. Now add the chillies, curry leaves. Saute. Add the turmeric powder taking care to not let it burn.
6. Immediately add the cubed potatoes, grated ginger and salt to taste. Give it a good mix.
7. Cover and cook on low flame for a minute or two. Check seasoning and adjust.
8. Stir and add chopped coriander leaves. Cover and cook again for a few minutes stirring occasionally.
9. Set aside till further use.
   For The Pooris :
10. To make the Pooris, knead together the mentioned ingredients into a stiff dough using water as required.
11. Using a bit more oil in the dough is necessary to give good puris. Also the dough needs to be a bit stiffer than the chapati dough which is quite softer in comparison.
12. Take a small lemon sized dough ball and roll in between the palms.
13. Flatten it slightly and then, using the rolling pin roll into a disc of about four to five inches in diameter keep it medium thick.
14. The rolled out Poori shouldn’t be too thin.
15. In another kadhai, heat sufficient oil. Fry the pooris in it, one at a time.
16. The oil needs to be very hot to get good results. So, the flame needs to be high when frying the pooris.
17. When you add the poori to the hot oil, it will start puffing up.
18. At the same time immediately start splashing the hot oil from the kadhai onto the poori with the help of a slotted spoon.
19. And, apply a slight pressure on the poori with the back of the spoon, atleast once or if required twice, which too gives us a puffed up Poori.
20. When completely puffed, flip and fry till the other side too is done and slightly browned which takes hardly a few seconds.
21. Transfer the fried pooris onto an absorbent paper.
22. Serve the Bataatyachi Bhaaji with pooris and Shrikhand and some traditional Aappe Aamle Lonche or Ambade Kaarle Lonche by the side!

Pictures depicting the cooking process :

Rolled out pooris :

Apply Slight Pressure :

Keep Splashing Oil Till The Poori Puffs Up

Flip And Fry Till Done :