Poori bajji - kerala restaurant style

Main Dish
3 servings
30 min
45 min
How to make puffed poori's ?


Number of serving: 3
For the Poori's

Wheat Flour / Atta - 2 cups

Salt - as per taste

Water - as needed

Oil- for deep frying

Recipe for Potato Bhaaji


Potato - 4 Large

Carrot - 1 Large

Onion Sliced - 2

Ginger chopped- 1" piece

Green Chilly - 4-5 Slitted

Turmeric powder - 1/4 Tsp

Mustard seeds - 1/2 Tsp

Urad Daal ( Splitted/ if not whole) - 1/2 Tsp

Oil - 2 Tbsp

Curry Leaves - 1 Sprig


  • Preparation for Poori's

    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.

    You can also add 2-3 Tsp of rava/semolina or rice flour. This will make the poori's more crispy.
  • Preparation for Potato Bhajji

    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.


Poori Bajji - Kerala Restaurant Style, photo 1
Poori Bajji - Kerala Restaurant Style, photo 2
Poori Bajji - Kerala Restaurant Style, photo 3





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