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DISH NAME : POORI BHAJI / POORI MASALA
Preparation Time : 20 minutes
Cooking Time : 20 minutes
Description
Poori bhaji is a potato and onion curry usually served with poori, deep fried Indian bread.
Note
1) Instead of bengal gram flour and water combination, half cup of coconut milk can be added.
| Quantity | Name | |
|---|---|---|
| POORI BHAJI/ POORI MASALA | ||
| 200 Gms. | Potaoes, boiled | |
| 300 Gms. | Onion sliced thin | |
| 1 Tsp. | Ginger sliced | |
| 2 No.s | Green chillies (slit) | |
| 2 Tbsp. | Oil | |
| 1 Tsp. | Mustard seeds | |
| 1 Tsp. | Black gram dal | |
| 2 Sprigs | Curry leaves | |
| 1 Tbsp. | Corriander leaves chopped fine | |
| 0.5 Tsp. | Turmeric powder | |
| 0.5 Tsp. | Lemon juice (optional) | |
| 1 Tsp. | Bengal gram flour / besan | |
| 0.5 Cup | Water (approximate) | |
Method
1) Heat oil.
2) Splutter mustard. Add curry leaves.
3) Add black dal. Let it fry to a golden brown.
4) Add onion, ginger and curry leavesand fry till onions are soft. Do not brown.
5) Add turmeric powder, salt and bengal gram flour. Fry lightly.
6) Add water and boiled potatoes. Adjust salt. Let it boil. Curry will thicken as it cools. So add water accordingly.
7) Put off fire. Add corriander leaves and sprinkle lime juice.
Serving Suggestions
Serve warm with poori, chapathy or dosa.