poori bhaji aloo tamatar sabzi
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5 from 2 votes

Poori Bhaji/ Aloo Tamatar Ki Sabzi

Poori Bhaji- Tangy potato bhaji with Indian fried Bread/Poori – Specialty from the state of Kathiyawad (Gujarat)
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, Main Course, sabzi, Side Dish
Cuisine: Gujarati Cuisine
Keyword: aloo ki sabzi, poori aloo, poori bhaji
Servings: 4
Author: anjanaskc

Ingredients

  • 4 Potato 500 gm
  • 2 tbsp Tamarind Pulp/ Imli
  • 2 tbsp Jaggary/ Gur
  • 2 tsp Kashmiri Chili Powder
  • 1 tsp Turmeric/ Haldi
  • 1 tsp Ginger /adrak grated
  • 3 green chili slit
  • 4 tbsp Fresh Coriander/ Hara dhaniya
  • 3-4 cup Water
  • To taste Salt

Tempering/ Tadka/ Waghar

  • 4 tbsp Cooking oil
  • 1 tsp Mustard Seeds/ Rai
  • 1/3 tsp Fenugreek seeds/ Methidana
  • 1 tbsp White Lentil/ Urad daal
  • 3 Dried Red Chilies/ Boriya Mirch
  • 1/2 tsp Asafoetida/ Hing
  • 10 Curry Leaves
  • 1/2 tsp Sugar
  • 2 cloves
  • 1/2 inch Cinnamon/ Daalchini
  • 1/2 tsp Chili powder
  • 1 Bay leaf/ Tejpatta
  • 1 tsp Coriander Powder / Dhaniya Powder

Instructions

  • Wash and peel potatoes (peeling is optional, you can also use potato with the skin ).
  • Chop potatoes into small pieces, like we chop for making poha.
  • Heat oil in the pressure cooker and then add mustard, fenugreek and urad daal.
  • When urad daal become golden then add cloves, cinnamon,bay leaves, curry leaves and sugar
  • Let the sugar melts, then add the potato pieces, ginger and green chilies and saute for few seconds.
  • Add chili powder, turmeric and coriander powder and saute for few seconds.
  • Add water and pressure cook on medium heat for 1 whistle or cook till done.
  • When cooker cool down then open it and slightly mash it if needed.
  • Now add jaggery and tamarind pulp and simmer for 2-3 minutes.
  • Add fresh coriander and serve hot with poori's

For Making pooris

  • Wheat flour/Atta-1.5 cup
  • Semolina /Sooji -1/2 cup
  • Cooking oil -2.5 tbsp + to fry
  • Salt- to taste
  • In a big bowl add wheat flour,semolina,salt and cooking oil.
    Mix well and add just enough water to make a stiff dough.
  • Cover and rest for 20 minutes.
    Now knead the dough to make it smooth and pliable.
  • Make small and smooth balls from the dough .
    Apply some oil on the balls or dust them with dry flour .
  • With the help of rolling pin make small and medium thick discs/pooris.
  • Heat enough oil in a pan and deep fry the pooris on medium heat from both the sides.
  • When the pooris become golden in colour, take out from the pan and drain on a paper napkin.
    Serve hot with Bateka bhaaji and Gajar Mirch Sambharo.