Poori Bhaji Recipes

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POORI BHAJI



Poori Bhaji image

This is a warm and lightly spiced aloo sabji or bhaji with hints of coriander, ginger and other Indian spices. This sabji goes very well with pooris or chapatis.

Provided by Dassana Amit

Categories     Breakfast     Brunch     Main Course

Time 40m

Number Of Ingredients 14

4 medium sized potatoes ((aloo or batata))
1 large onion, (chopped)
1 green chili, (chopped)
1 teaspoon mustard
1 teaspoon cumin
1.5 teaspoon black gram ((urad dal))
¾ cup water
½ teaspoon turmeric powder
1 pinch asafoetida ((hing))
½ to ¾ cup chopped coriander leaves (or cilantro leaves)
1 inch ginger, (finely chopped)
12-15 curry leaves
2 or 3 tablespoon peanut oil (or sunflower oil)
salt as required

Steps:

  • Boil the potatoes till they are cooked completely.
  • Once they are warm, peel them and chop.
  • In a pan, heat oil. Add cumin, mustard and urad dal.
  • Fry till the mustard crackles and starts making sound and the urad dal begins to turn brown.
  • Add the chopped onion. Fry till they become soft & transparent.
  • Now add the ginger and green chilies. Fry for a minute.
  • Add the curry leaves. Stir and fry for some seconds.
  • Add the turmeric and asafoetida. Stir and fry for some seconds. Don't burn the turmeric.
  • Next, add the chopped potatoes, half of the coriander leaves.
  • Stir. Now add 3/4 water and salt. Stir and cover the pan.
  • Let the bhaji simmer for 5-6 minutes on a low flame.
  • There should be some moisture in the bhaji and it should not be very dry.
  • Add the remaining coriander leaves.
  • Stir and serve the bhaji hot with pooris, chapatis or dosa.

Nutrition Facts : Calories 341 kcal, Carbohydrate 41 g, Protein 5 g, Fat 18 g, SaturatedFat 3 g, Sodium 324 mg, Fiber 6 g, Sugar 3 g, UnsaturatedFat 14 g, ServingSize 1 serving

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