Poori Bhaji Recipe: How to Make Poori Bhaji Batata Bhaji Recipe

2017-12-30
Poori Bhaji Recipe: How to Make Poori Bhaji Batata Bhaji Recipe thumbnail
  • Servings : 4
  • Prep Time : 20m
  • Cook Time : 30m
  • Ready In : 50m

Poori bhaji recipe

Poori bhaji recipe is something you will find served in Udipi restaurants, Maharashtrian and North Indian breakfast joints or even hotel buffet spreads. In the Northern region, you will find that poori bhaji North Indian style comes with mildly thick gravy. Then also use garam masala, but it is considerably mild and not so spicy. It is usually serving with bhatura, which is a huge, puffing poori made from maida or wheat flour. You must have read the famous “aloo poori” on dhaba menus.

Side Dish of Poori bhaji

As you travel down towards Maharashtra, the gravy is replacing with dry, yellow, potato and onion stir-fry calling “batata bhaji”, served with fairly small pooris and achaar on the side. The same bhaji is using for Wada Paav, Bombay Masala Toast, Masala Dosa, Dahiwale aloo. Go further down south and a significant serving of bhaji with freshly grated coconut will be serving with chapatti, rice or even dosa. Read on more for batata bhaji recipe.

This poori bhaji masala recipe is extremely low on spices – just a pinch of turmeric powder and ginger adding the flavour that was needed. You can adjust the chilies depending on how hot you want the bhaji to be. Some like to add urad dal in the tempering process along with mustard, jeera and curry leaves. It gives a nice crunch between the potatoes and onion. Be sure to squeeze generous amount of lemon juice that spikes up the zing of the recipe. Our version here, is the poori bhaji recipe South Indian way. This is also the same batata bhaji for dosa.

Mostly, pooris were made during festivals. Pooriand shrikhand or aamras is a famous combination apart from aloo-poori. Other types of deep fried breads are Urad daal pooris, Matar poori, Bhatura, Sweet potato poori, Methi poori, etc.

Poori Bhaji is the Maharastrian style bhaji recipe which is the great combination with Batata Poori,This poori bhaji is also accompanied along with Rice,dal and pickle. It is also good to serve with Idly as well as roti or chapathi for filling breakfast.

Ingredients

  • Potato- 4 Nos.
  • Onion- 1 No.
  • Green Chilly- 2 Nos.
  • Ginger Slices -1/2 No
  • Urad Da-l 1/4 Tbsp
  • Cumin Seeds -1/4 Tbsp
  • Mustard Seeds- 1/4 Tbsp
  • Turmeric Powder- 1/4 Tbsp
  • Salt- 1/2 Tbsp
  • Coriander Leaves- 1/4 Tbsp

Method

Step 1

Take three or four medium sized potatoes wash them well and brings to pressure cook or steam cook till it well boiled,

Step 1

Step 2

Peel off the outer skin and chop or smash them well,and also chop some ginger into thin slices and green chilies and onion.

Step 2

Step 3

Heat a pan add add enough oil for them add some mustard seeds,cumin seeds and little split black gram with them,

Step 3

Step 4

When the added grams and seeds are roast well then add fine chopped ginger and green chilies with them and stir well,

Step 4

Step 5

Then add some sliced onion with them and stir well till it gets transparent glassy texture,

Step 5

Step 6

Then add those oiled,peeled and sliced or smashed potatoes with them and stir well till it mixes well together,

Step 6

Step 7

Then add enough water and enough salt for them and again stir well and brings to boil for few seconds,

Step 7

Step 8

For quick and easy cook cover the lid for few minutes which helps to dry the added water as fast as soon,

Step 8

Step 9

After few minutes open the lid,now the water comes to dry,and add some chopped coriander leaves with them,if you needs the bhaji in semi gravy consistency you should remove from flame in semi gravy.and serve hot with hot and pluff poori.

Step 9

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