Poori Bhaji Recipe: A beloved Indian dish, poori bhaji consists of deep-fried soft and puffy bread made from wheat flour, semolina, and topped with sugar. It’s a popular choice for breakfast, lunch, or dinner among many Indians. While it pairs well with various Indian gravy curries, the classic combination is with aloo bhaji, creating a satisfying meal.
Unlike restaurant-style recipes, this version focuses on a traditional, less oily preparation. Incorporating some handy tips, the poori turns out soft, less oily, and fluffy. Adding a tablespoon of semolina lends crispiness, while a touch of sugar enhances its color, making the pooris bright and attractive. The method of deep-frying ensures they puff up perfectly without absorbing excess oil.
Here are some additional tips and variations for perfecting your poori bhaji:
- Kneading the dough is crucial. It should be firm, not soft. If needed, enlist extra help for kneading, but don’t compromise on the texture.
- For the bhaji, pressure-cook the potatoes with ample water, avoiding steaming. Mash them slightly to a paste-like consistency before transferring to the cooking pan.
- When deep-frying, ensure the oil is very hot and maintain high flame throughout. The high heat aids in puffing up the pooris and gives them a pleasing shape.
Ingredients: Poori Bhaji Recipe
For Poori:
- 2 cups wheat flour
- 1 tablespoon fine semolina (suji or rava)
- ½ teaspoon sugar
- ½ teaspoon salt
- 2 teaspoons oil
- Water (for kneading)
- Oil (for frying)
For Aloo Bhaji:
- 3 potatoes, peeled & cubed
- 1½ cups water
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal (split black gram)
- 1 teaspoon chana dal (split chickpeas)
- 2 dried red chilies, broken
- Pinch of asafoetida (hing)
- Few curry leaves
- 1-inch piece of ginger, finely chopped
- 2 green chilies, slit
- 1 onion, sliced
- ¼ teaspoon turmeric powder
- ¼ teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons fresh coriander, finely chopped
Instructions: Poori Bhaji Recipe
How to Make Soft & Puffy Poori:
- In a large bowl, combine 2 cups wheat flour, 1 tablespoon semolina, ½ teaspoon sugar, ½ teaspoon salt, and 2 teaspoons oil.
- Crumble and mix well until the flour is moist.
- Gradually add water and knead the dough until tight. Add water as needed.
- Pinch off a large ball-sized portion of dough and roll it into a log.
- Cut the log into pieces and roll each piece into small balls.
- Place the balls in a small bowl and add 1 teaspoon of oil to grease them and prevent drying.
- Take a ball and roll it out using a rolling pin into a slightly thick disc.
- Heat oil in a pan for frying. Once hot, carefully drop the rolled dough into the oil.
- Press down gently until the poori puffs up, and splash oil over the top to help it puff fully.
- Flip the poori and fry until golden brown.
- Drain the pooris on paper towels and serve hot with aloo bhaji.
How to Make Aloo Bhaji for Poori:
- Place cubed potatoes in a pressure cooker and add 1½ cups of water and ½ teaspoon salt. Pressure cook for 4 whistles, then set aside.
- In a large pan or kadai, heat 2 tablespoons of oil. Add mustard seeds, urad dal, chana dal, dried red chilies, asafoetida, and curry leaves. Allow the tempering to splutter.
- Add chopped ginger, slit green chilies, and sliced onions. Sauté until the onions turn slightly golden.
- Add turmeric powder and salt. Sauté for a minute.
- Add the pressure-cooked potatoes and mix well, adjusting the consistency as needed.
- Cover and cook for 5 minutes or until the flavors meld together.
- Stir in lemon juice and chopped coriander.
- Serve hot with soft and puffy pooris.
Conclusion:
Mastering the art of making perfect Poori Bhaji Recipe requires attention to detail and following the right techniques. From incorporating semolina for crispiness to pressure-cooking potatoes for a creamy bhaji, each step contributes to the delicious outcome. By following these tips and instructions, you can recreate this beloved Indian dish at home and enjoy its delightful flavors and textures.
FAQs about Poori Bhaji Recipe
Why add semolina to the poori dough?
Semolina adds crispiness to the pooris, enhancing their texture and making them more enjoyable to eat.
What purpose does sugar serve in the poori dough?
Sugar not only adds a hint of sweetness but also contributes to the attractive golden color of the pooris when fried.
Why is it important to knead the dough tightly?
Kneading the dough tightly ensures that the pooris puff up well while frying and maintain their shape without becoming soggy.
Why pressure-cook the potatoes for the aloo bhaji?
Pressure-cooking the potatoes ensures they are cooked thoroughly and become soft enough to mash easily, creating a smooth and creamy texture for the bhaji.
Why use very hot oil for frying pooris?
Using hot oil helps the pooris puff up quickly and evenly, resulting in fluffy and well-cooked pooris with minimal oil absorption.
