Poori Bhaji Recipe

Name: Poori Bhaji
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: north indian
Ingredients: 4 g · Cumin seeds; 10 pieces · Curry leaves; 10 g · Ginger; 2 pieces · Green chilli; 10 ml · Lemon juice; 4 g · Mustard seeds; 300 ml · Oil; 1 piece · Onion; 300 g · Potato; Salt; 2 g · Turmeric powder; 200 g · Whole wheat flour

Ingredients

2 servings

Contains: gluten

Cumin seeds
4 g
Curry leaves
10 pc
Ginger
grated
10 g
Green chilli
slit
2 pc
Lemon juice
10 ml
Mustard seeds
4 g
Oil
for frying
300 ml
Onion
sliced
1 pc
Potato
boiled
300 g
Salt
to taste
Turmeric powder
2 g
Whole wheat flour
200 g

Flavor profile

Spice

Richness

Method

1Knead 200 g whole-wheat flour with salt, a little oil and water into a stiff dough, then rest 10 minutes.
2Boil and roughly mash 300 g potatoes.
3Temper mustard and cumin in oil, add curry leaves, green chilli, onion and ginger.
4Stir in turmeric, the mashed potato, salt and enough water for a loose bhaji, and simmer 5 minutes.
5Finish the bhaji with coriander and a squeeze of lemon.
6Roll the dough into small discs and deep-fry each in hot oil, pressing so it puffs.
7Drain the pooris and serve hot with the bhaji.