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 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Breakfast, Main Course, sabzi, Side Dish
Cuisine: Gujarati Cuisine
Keyword: aloo ki sabzi, poori aloo, poori bhaji
Servings: 4
Author: Anjana Chaturvedi
- 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
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.