vegrecipesofindia.com poori bhaji

7/29/2019 Vegrecipesofindia.com Poori Bhaji

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vegrecipesofindia.com http://www.vegrecipesofindia.com/poori-bhaji/

poori bhaji

dassana

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this puri bhaji recipe is the maharashtrian version of potato curry with pooris.

this is a dry potato sabzi served with pooris and sometimes accompanied with onion slices, lemon

wedges and coconut chutney. the puri bhaji is also served with dal, rice, raita or salad/koshimbirin a thali.

this poo ri bhaji is very diff erent f rom the punjabi aloo poori that i make. a classic example of the variety &

diversity of indian cuisine using the humble potato and indian spices- herbs.

on this day, when i made the poori bhaji, i also made a maharashtrian style moo ng dal, rice and had some

pickled carrots -beet (f rom the carrot-beet kanji - a nort h indian f ermented drink) to go along. simple, easy

and comfo rting meal.

the recipe of poo ri bhaji was requested by a senior citizen reader of the blog. i had to post the recipe as i

had got an email twice requesting f or t he batata bhaji.

the batata bhaji as we call in marathi, can also be served with chapatis o r dosa, if you dont want to have

poo ris. this is my moms recipe and its one delicious poori bhaji.

the next day, i served the pot ato bhaji with plain dosa (made f rom idli rava/cream of rice) and coconut

chutney for breakfast . the potato bhaji makes a goo d side dish too .

in this pos t, i have just mentioned how to make the pot ato bhaji and linked the poori recipe to my earlier

post . many of us know how to make pooris and i did not want a too lengthy post as already the step

by step photos make the post long.

step by step post for making poori bhaji:

1: first boil the potatoes till they are completely cooked and let them cool. you can cook the potatoes in a

steamer or pressure cooker.

2: peel and chop t hem. keep aside.

3: heat o il in a pan on a low f lame. add the mustard, cumin and urad dal.
http://www.vegrecipesofindia.com/poori-a-kind-of-fried-indian-bread/http://www.vegrecipesofindia.com/aloo-poori-punjabi-aloo-poori/http://www.vegrecipesofindia.com/poori-bhaji/#closehttp://www.vegrecipesofindia.com/poori-bhaji/


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4: they all will begin to cook together. the mustard will crackle, the cumin will sizzle and the urad dal will

brown. f ry on a low f lame.

5: immediately add onions and st ir. dont allow the above spices to get burned or over f ry, as then the

bhaji would have bitter tones.


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6: when the onions so f ten, add the green chilies and ginger. st ir and f ry f or a minute on a low f lame.

7: add curry leaves. st ir and f ry for f ew seconds.


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8: add the turmeric, asafoet ida and stir.

9: now add the potatoes and half of the coriander leaves. st ir.


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10: add 3/4 cup water, salt & stir.

11: cover the pan and the let t he potatoes simmer f or 5-6 minutes on a low f lame.


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12: the pot ato bhaji is ready to be served.

13: serve hot with po oris or chapatis, garnished with t he remaining coriander leaves.


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poori bhaji recipe details below:

poori bhaji

SavePrint

Prep t ime15 mins

Cook time

25 mins
http://www.vegrecipesofindia.com/easyrecipe-print/19508-0/


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Total t ime

40 mins

warm and lightly spiced potato bhaji/sabzi with hints of coriander,

ginger and ot her indian spices. excellent with pooris or chapatis.

Author: dassana

Recipe type: breakf ast , brunch, main,

Cuisine: indian, maharashtrian

Serves: 4-5

Ingredients

f or t he potato bhaji:

4 medium sized potatoes

1 large onion, chopped

1 green chili, chopped

1 tsp mustard

1 tsp cumin

1.5 tsp urad dal/black gram

cup water

tsp turmeric powder

a pinch of asaf oetida/hing

to cup chopped coriander/cilantro leaves

1 inch ginger, f inely chopped

12-15 curry leaves

2 or 3 tbsp peanut o il or sunflower oil

salt as required

f or t he poori, check the recipe here.

Instructions

1. boil the potatoes t ill they are cooked completely.

2. once they are warm, peel them and chop.

3. in a pan, heat oil.4. add cumin, must ard and urad dal.

5. f ry till the mustard crackles and st arts making so und and the urad dal begins to turn brown.

6. add the chopped onion.

7. f ry till they become so f t & transparent.

8. now add the ginger and green chilies.

9. f ry f or a minute.

10. add the curry leaves.

11. st ir and f ry fo r some seconds.

12. add the turmeric and asaf oet ida.

13. st ir and f ry f or some seconds.

14. dont burn the turmeric.
http://www.vegrecipesofindia.com/poori-a-kind-of-fried-indian-bread/


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15. next, add the chopped potatoes, half o f t he coriander leaves.

16. st ir. now add water and salt .

17. st ir and cover the pan.

18. let the bhaji simmer for 5-6 minutes on a low f lame.

19. there sho uld be some moisture in the bhaji and it should not be very dry.

20. add the remaining coriander leaves.

21. st ir and serve hot with pooris, chapatis or dosa.

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