Poori bajji - kerala restaurant style

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

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Preparation

• 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.