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Methi Poori and Aloo Bhaji

04 Jun
Methi Poori and Aloo Bhaji

 

Poori’s are something everyone enjoys. But since they are deep fried and everyone getting health conscious, they are made rarely. Regular ordinary poori’s can be kind of boring and to give them a different  flavor you can add different things to them.  Now, the pooris here are methi (fenugreek leaves) pooris.  The methi used here is kasoori methi(dry fenugreek leaves).

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Ingredients for the Poori:

Wheat flour/ atta                             –              2 cups

Kasoori methi (cleaned)               –              2 tbsps

Turmeric powder                             –              ½ tsp

Oil                                                           –              1 tsp

Salt                                                         –              to taste

water                                                    –              to knead the flour

oil for deep frying

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Method:

In a bowl mix the flour with the kasoori methi, salt, oil and turmeric powder. Knead the flour into a stiff dough with water, make small balls from the dough. Roll into rounds having 3-4 inches diameter.
Heat oil for deep frying.  Fry the pooris in oil till they get puffed and are golden brown.

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Ingredients for the bhaji:

Potatoes                                              –              ½ Kg

Onions                                                  –              1-2 nos

Tomato                                                –              2-3 nos

Ginger-garlic paste                          –              1tsp

Jeera                                                     –              ½  tsp

Mustard seeds                                  –              ½  tsp

Turmeric powder                             –              ½ tsp

Green chillies                                     –              3-4 nos

Method:

Boil the potatoes, remove the skin cut in to tiny pieces and keep aside.
Heat oil and add the jeera, mustard seeds and when they sputter add the onions and fry them till they turn slightly pink in colour. Add the ginger-garlic paste and fry till the raw smell of the ginger-garlic paste goes. Now it’s time to add the tomatoes, green chillies and the turmeric powder. Now fry all these together in the oil till the tomatoes get soft. Add the boiled and diced potatoes and mix them well into the masala. Add salt and ½ cup water if the bhaji is too dry. Cook till the bhaji reaches a thick consistency (not too thick). Once it’s done, remove to serving dish and garnish with coriander leaves.

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Now serve the bhaji with hot pooris, and enjoy!!

 

 

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Posted by on June 4, 2014 in Tiffin

 

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