Poori bajji - kerala restaurant style

Name: Poori bajji - kerala restaurant style
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 3
Cuisine: En
Ingredients: For the Poori's; Wheat Flour / Atta - 2 cups; Salt - as per taste; Water - as needed; Oil- for deep frying; Recipe for Potato Bhaaji; Ingredients; 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

Main Dish

Easy

1 h 15 m

How to make puffed poori's ?

Preparation

Preparation30 min

Cook time45 min

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.