Puri-Bhaji recipe
Puri-Bhaji Recipe
Puri bhaji sometimes spelled Poori Bhaji is a dish, originating from the Indian subcontinent, of puri and aloo (potato) bhaji It is a traditional While some of the ingredients are quite similar, this poori bhaji is very different from the Punjabi Aloo Poori that I make. Aloo poori is more of a wet, soupy curry of potatoes in a tomato gravy, whereas the Maharashtrian dish presented today is a dry curry known as a sabzi.
How to make bhaji:
Ingredients:
- Boiled potato
- Fresh Green Chilly
- Mustard seeds
- Chopped Tomato
- Fresh Coriander
- Turmeric powder
- Red chilly Powder
- salt
- Dry coriander
- Gram Masala
Procedure: Take a potato and boiled it. After boiling the potatoes 2-3 potatoes mash it and remaining cut into the small pieces For making a bhaji.
Taking a deep pan and add the oil in to the pan. After them add some mustard seeds and chopped green chilly in to the oil. Add some chopped potatoes in to the pan. After then add the Salt, red chilly powder, turmeric powder, and little bit of gram masala. mix it properly and wait turns into the dark red in color and also in Mashy. look like a tomato gravy. then after add the mashed potatoes in that gravy and mix it well and perfectly. cook 2-3 Minutes. Then after after add that Cutted potatoes in the mixture of tomato gravy and mashed potatoes. Cook 5-7
Minutes. After them add some water in the pan and boil properly. this is also one type of potato curry which is very tasty and delicious. Garnish with some gram masala and fresh coriander. Now, the Sabji is ready. this dish is eat in breakfast, lunch, brunch, and also dinner.
How to make puri
Ingredient
- wheat floor
- Oil
- Salt to taste
Procedure: Take a wheat flour for making a puri, some salt add into the flour , put some water but slowly-slowly and make a dough. neither make it too hard nor too soft. When ready to use, divide the dough into the small pieces, and roll each into a tight ball. Next, use the palm of your hand to lightly flatten the dough ball, and then apply a bit of oil to the entire surface. This helps the bread fry evenly and rise properly, without the need to dust with flour first Use a rolling pin to roll the poori dough evenly into circles that aren’t too thick or too thin. Ideally, you want them to be about ¼ inch thick. Then place the rolled poori on a plate, and loosely cover with a clean kitchen towel so that they don’t dry out. First, heat oil in a deep pan (kadai). Test the oil by dropping a small dough ball into oil. If it rises quickly to the top, then the oil is hot enough for frying. It should begin to puff up almost immediately after it hits the hot oil. Give it a nudge with a slotted spoon or spider spoon to keep the puri moving and therefore cooking evenly. Gently press and nudge the puri on the sides with a slotted spoon or spider spoon to help it puff up completely. Next, turn over the poori and gently press down with the slotted spoon as it fries for a few more seconds. This will ensure that there’s a lovely brown color on all sides. Then transfer the fried puri to a plate lined with paper towels to absorb any excess oil. The puri is ready. This puri you can eat with Dal, Bengal gram Dal, dry fried potato sabji.
Comments
Post a Comment
If you have any doubt. Please let me know.