Ingredients
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3 cup WHEAT FLOUR(ATTA)
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2 tbsp BUTTER
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as required, for kneading WATER
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1/2 tsp SALT
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for fring OIL
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3 BOILED POTATO
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2 tbsp OIL
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1/4 tsp CUMIN SEEDS
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1 inch CINNAMON
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4 CLOVES
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1 GREEN MIRCHI
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1 big sized ONION
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1 tsp GINGER GARLIC PASTE
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1 TOMATO
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1 tsp SALT
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1/4 tsp TURMERIC POWDER
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2 tsp MIRCHI POWDER
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1 tsp KASOORI METHI
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2 tsp GARAM MASALA
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1 glass WATER
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half handful CORIANDER LEAVES
Directions
How to Prepare Puffy Poori?
It is said, “have your breakfast like a king”. This means one should have a heavy breakfast every morning. A heavy breakfast gives you the perfect energy to start your day. What better than some tasty and mouth-watering poori with spicy and tangy aloo bhaaji.
Puviya’s recipe here is a north Indian version of soft puffy poori recipe with aloo bhaji. This poori bhaaji is a very famous street food in Delhi. The mild crunch of onions, the unmistakable tang of tomatoes, the tongue tickling flavour of and appetizing aroma of spice powders like garam masala and others, come together beautifully with cubed potatoes, to enthral your tastebuds.
Puviya’s recipe here of soft puffy poori with aloo bhaji makes you drool and is totally irresistible, especially on cold winter days!
Watch Video of Soft Puffy Poori Recipe with Aloo Bhaji
Without further ado, let’s start with the recipe. Follow the steps: –
Recipe Instructions of Soft Puffy Poori Recipe with Aloo Bhaji:
Preparation:
- Take 3 cups of wheat flour in a sieve and keep it on a big bowl.
- Now sieve the wheat flour in the bowl.
- Add 2 tablespoons of butter in the bowl.
- Next, add ½ teaspoon of salt in the bowl.
- Mix all the dry ingredients well in the bowl.
- Add small amounts of water in the flour in the bowl.
- Knead a dough out of the flour in the bowl.
- Knead a tight dough in the bowl.
- Knead the dough for around 5 minutes.
- Check the dough is soft and tight in the bowl.
- Keep the dough aside and rest it for 15 minutes.
- Take a pan and put 2 tablespoons oil in it.
- Next, add 1/4th teaspoon of cumin seeds, 1 inch of cinnamon stick and 4 cloves in the oil and sauté for a minute.
- Add 1 green Mirchi in the pan.
- Add 1 finely chopped big sized onion in the pan and after frying it for a while and add 1 teaspoon of ginger garlic paste in the pan.
- Sauté the ingredients well in the pan.
- Next, fry the ingredients until they change the colour.
- Add 1 chopped tomato in the pan.
- Sauté the tomato well with the ingredients in the pan.
- Add 1 teaspoon of salt in the pan.
- Next, add 1/4th teaspoon of turmeric in the pan.
- Add 2 teaspoons of Mirchi powder in the pan.
- Now, add 2 teaspoons of garam masala in the pan.
- Add 1 teaspoon of kasuri methi in the pan.
- Sauté all the ingredients and spices well for a few minutes on a medium flame.
- Add the chopped boiled potatoes in the pan and mix them with the masala prepared.
- Add 1 small glass of water in the pan.
- Mix the masala potatoes with the water well.
- Cover the pan with a lid and cook the gravy with potatoes for about 8 minutes.
- Add chopped coriander leaves for garnishing the bhaji.
- The aloo bhaji is ready, let’s make the pooris.
- After 15 minutes, open the lid of the dough in the bowl.
- Take a small ball sized dough in your hand
- Place it on the rolling board and sprinkle some wheat flour over it, so it will not stick to the rolling board or pin.
- Start rolling the dough slowly and uniformly with a rolling pin on the rolling board.
- Take a pan and pour oil in the pan to fry the pooris, take the rolled poori and put it in the oil, make sure the oil is hot and nice.
- With a spoon press the poori slight from the top in the pan.
- Pressing the poori will puff it up in the pan.
- Flip the poori so that one side does not get over fried.
- Take out the poori from the pan once it is golden brown.
- Take a plate and a bowl, put some bhaji in the bowl and keep the poori in the plate.
Delicious poori bhaji is ready to serve!
Steps
|
1
Done
|
Take 3 cups of wheat flour in a sieve and keep it on a big bowl. |
|
2
Done
|
Now sieve the wheat flour in the bowl. |
|
3
Done
|
Add 2 tablespoons of butter in the bowl. |
|
4
Done
|
Next, add ½ teaspoon of salt in the bowl. |
|
5
Done
|
Mix all the dry ingredients well in the bowl. |
|
6
Done
|
Add small amounts of water in the flour in the bowl. |
|
7
Done
|
Knead a dough out of the flour in the bowl. |
|
8
Done
|
Knead a tight dough in the bowl. |
|
9
Done
|
Knead the dough for around 5 minutes. |
|
10
Done
|
Check the dough is soft and tight in the bowl. |
|
11
Done
|
Keep the dough aside and rest it for 15 minutes. |
|
12
Done
|
Take a pan and put 2 tablespoons oil in it. |
|
13
Done
|
Next, add 1/4th teaspoon of cumin seeds, 1 inch of cinnamon stick and 4 cloves in the oil and sauté for a minute. |
|
14
Done
|
Add 1 green Mirchi in the pan. |
|
15
Done
|
Add 1 finely chopped big sized onion in the pan and after frying it for a while and add 1 teaspoon of ginger garlic paste in the pan. |
|
16
Done
|
Sauté the ingredients well in the pan. |
|
17
Done
|
Next, fry the ingredients until they change the colour. |
|
18
Done
|
Add 1 chopped tomato in the pan. |
|
19
Done
|
Sauté the tomato well with the ingredients in the pan. |
|
20
Done
|
Add 1 teaspoon of salt in the pan. |
|
21
Done
|
Next, add 1/4th teaspoon of turmeric in the pan. |
|
22
Done
|
Add 2 teaspoons of Mirchi powder in the pan. |
|
23
Done
|
Now, add 2 teaspoons of garam masala in the pan. |
|
24
Done
|
Add 1 teaspoon of kasuri methi in the pan. |
|
25
Done
|
Sauté all the ingredients and spices well for a few minutes on a medium flame. |
|
26
Done
|
Add the chopped boiled potatoes in the pan and mix them with the masala prepared. |
|
27
Done
|
Add 1 small glass of water in the pan. |
|
28
Done
|
Mix the masala potatoes with the water well. |
|
29
Done
|
Cover the pan with a lid and cook the gravy with potatoes for about 8 minutes. |
|
30
Done
|
Add chopped coriander leaves for garnishing the bhaji. |
|
31
Done
|
The aloo bhaji is ready, let’s make the pooris. |
|
32
Done
|
After 15 minutes, open the lid of the dough in the bowl. |
|
33
Done
|
Take a small ball sized dough in your hand |
|
34
Done
|
Place it on the rolling board and sprinkle some wheat flour over it, so it will not stick to the rolling board or pin. |
|
35
Done
|
Start rolling the dough slowly and uniformly with a rolling pin on the rolling board. |
|
36
Done
|
Take a pan and pour oil in the pan to fry the pooris, take the rolled poori and put it in the oil, make sure the oil is hot and nice. |
|
37
Done
|
With a spoon press the poori slight from the top in the pan. |
|
38
Done
|
Pressing the poori will puff it up in the pan. |
|
39
Done
|
Flip the poori so that one side does not get over fried. |
|
40
Done
|
Take out the poori from the pan once it is golden brown. |
|
41
Done
|
Take a plate and a bowl, put some bhaji in the bowl and keep the poori in the plate. Delicious poori bhaji is ready to serve! |
