Poori Bajji - Kerala Restaurant Style
Wednesday, October 28, 2020
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Poori Bajji - Kerala Restaurant Style.
You can have Poori Bajji - Kerala Restaurant Style using 14 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Poori Bajji - Kerala Restaurant Style
- It's 2 Cups of Wheat Flour Atta /.
- It's of Salt as per taste.
- Prepare of Water as needed.
- Prepare of Oil for deep frying.
- You need 4 of Potato Large.
- It's 1 of Carrot.
- Prepare 2 of Onion Sliced.
- Prepare 1 of Ginger " chopped piece.
- Prepare 4 - 5 of Chilly Green.
- Prepare 1/4 Teaspoon of Turmeric powder.
- You need 1/4 Teaspoon of Mustard seeds.
- You need 1/2 Teaspoon of Urad Daal ( Splitted/ if not whole).
- It's 2 Tablespoons of Oil.
- Prepare 1 Sprig of Curryleaves.
Poori Bajji - Kerala Restaurant Style instructions
- In a bowl, mix wheat flour and salt. Now add water as needed and knead into a soft dough, by kneading continuously for 5 minutes. Do not keep it to rest, as you do it for chappathi's..
- Make small balls from the dough.Now with a rolling pin, roll each of the small dough into round circles. Do not make it too thin. Remove excess flour before dropping into oil..
- Heat oil for deep frying, in a deep pan. Drop one poori, at a time. Keep pouring hot oil on top, for the poori's to puff up.Also turn the other side..
- Serve hot with Potato Bhaaji..
- Notes : You can also add 2-3 Tsp of rava/semolina or rice flour. This will make the poori's more crispy..
- For Potato Bhaaji Pressure cook potato and carrot, with 1 cup water, salt and turmeric powder for one to two whistles.When the pressure releases, slightly smash them roughly and heat again till you get a thick gravy..
- In a kadai, heat oil, splutter mustard seeds, add urad daal, curry leaves. Saute. Add onion, ginger, green chilly. Saute till onions are pink. Also add a pinch of turmeric powder. Mix well..
- Add in the cooked potato-carrot mixture. Combine the masala well. Cook till the gravy thickens. Serve with Hot Hot Poori's................