Poori Bhaji (Fried Indian bread with potato curry)

The yummy poori bhaji is an integral part of the indian meal. It can be easily made and relished at home too. It is served on every occasion at home, from a puja to a picnic.

Poori

Wheat Flour : 2 cups

Curd : 2 T

Water, to knead dough

Salt (according to taste)

Oil, to deep fry

Mix curd in the flour and add salt. Knead soft pliable dough with water. Keep aside for 15 minutes. Divide dough into 10-12 parts, shape into balls. Roll each into 4 rounds with the help of some oil or dough. Heat oil in a deep pan, fry on both sides till light brown. Drain the oil on a kitchen paper. Serve hot with Bhaji.

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Bhaji

Potatoes - boiled, peeled and sliced : 2

Onion - chopped : 1

Green Chilies - chopped : 2

Ginger - finely chopped : 1/2 t

Garlic - crushed : 1/2 t

Turmeric Powder : few pinches

Lemon Juice : 1 t

Oil : 1 T

Coriander - finely chopped : 1 T

Cumin Seeds : 1/2 t

Mustard Seeds : 1/2 t

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Heat oil in a pan, add the seeds and allow it to splutter. Add ginger, garlic, chili and onion and stir it till the onion is tender. Add potatoes, salt, turmeric and lemon juice. Stir well and cook for a minute or two. Transfer to bowl, garnish with chopped coriander leaves. Serve hot with pooris.

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Comments

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How can I even dream of having a Pita bread without this yummy creamy dip --> Hummus of course. :) Like many other cuisines, Mediterranean was also introduced to me by my hubby dear. He loves Hummus and now, me too :D And thats how I ended trying to make it at home. Ingredients Yogurt - 1/4 C Garbanzo Beans / Chick Peas - 2 C Tahini (Sesame Seed Paste) - 1/2 C Lemon Juice - 1/2 C Garlic cloves - 3 Salt - 1/2 t Citric acid - 1/4 t Water - 2 T Mint Leaves - a few For garnishing Parsley - 2 T Cayenne Pepper or Paprika - 1 t Olive Oil - 1/4 C Method In a food processor, add the garbonzo beans, garlic, lemon juice and salt, blend until smooth. Next add yogurt, tahini, water, citric acid and mint leaves. Spread the hummus in a plate and garnish with parsley, cayenne pepper and olive oil. Serve with pita bread.

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