Poori Bhaji is a signature dish throughout India, learn how to make this dish in this video. POORI BHAJIIngredientsFor poori1 cup whole wheat flour (atta)2 tablespoons semolina (sooji/rawa)Salt to taste3 tablespoons hot oil Oil for deep fryingFor aloo sabzi4-5 medium potatoes, boiled and peeled2 tablespoons oil½ teaspoon mustard seeds½ teaspoon cumin seeds A pinch of asafoetida6-8 curry leaves2-4 slit green chillies¼ teaspoon turmeric powder1 teaspoon sugarSalt to taste2 tablespoons scraped fresh coconut2 tablespoons chopped fresh coriander leavesMethod1. To make poori dough, put whole wheat flour in a large mixing bowl, add semolina, salt and hot oil and mix. Add sufficient water to knead into stiff dough. Cover with a damp cloth and rest for ten to fifteen minutes.2. To make aloo sabzi, heat oil in a non-stick pan, add mustard seeds and once they start to splutter, add asafoetida and cumin seeds. Once cumin seeds start to change colour, add curry leaves and green chillies and sauté for a few seconds.3. Cut potatoes into cubes and add to the pan. Lightly mash potatoes with the back of a spoon, sprinkle some water and mix. Add half the coconut and half the coriander leaves and mix well. Cover and cook for two to three minutes.4. To make the pooris, heat sufficient oil in a kadai. 5. Divide the dough into small portions, roll into balls and then roll out into thick small discs.6. Slide into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.7. Transfer sabzi into a serving bowl and garnish with remaining coriander leaves and remaining coconut. Arrange the pooris on a serving plate and serve immediately with sabzi.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
