Poori bajji - kerala restaurant style

By PaaruPaaru
(4.57/5 - 7 votes)
1 comment

How to make puffed poori's ?

  • Poori Bajji - Kerala Restaurant Style
  • Poori Bajji - Kerala Restaurant Style, Photo 2
  • Poori Bajji - Kerala Restaurant Style, Photo 3
Recipe type:
Main Dish
Number of serving:
3 servings
30 min
Cook time:
45 min
Ready in:
1 h, 15 m


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


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Add in the cooked potato-carrot mixture. Combine the masala well.
Cook till the gravy thickens.

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