poori bhaji

This is a warm and lightly spiced aloo sabji or bhaji with hints of coriander, ginger and other Indian spices. This sabji goes very well with pooris or chapatis.

Poori Bhaji

potatoes

onion, (chopped)

green chili, (chopped)

mustard

cumin

black gram ((urad dal))

water

turmeric powder

asafoetida ((hing))

coriander leaves (or cilantro leaves)

inch ginger, (finely chopped)

curry leaves

peanut oil (or sunflower oil)

salt

Boil the potatoes till they are cooked completely.

Once they are warm, peel them and chop.

boiling potatoes (batata)

In a pan, heat oil. Add cumin, mustard and urad dal.

Fry till the mustard crackles and starts making sound and the urad dal begins to turn brown.

Add the chopped onion. Fry till they become soft &amp; transparent.

Now add the ginger and green chilies. Fry for a minute.

Add the curry leaves. Stir and fry for some seconds.

Add the turmeric and asafoetida. Stir and fry for some seconds. Don't burn the turmeric.

Next, add the chopped potatoes, half of the coriander leaves.

Stir. Now add 3/4 water and salt. Stir and cover the pan.

Let the bhaji simmer for 5-6 minutes on a low flame.

There should be some moisture in the bhaji and it should not be very dry.

Add the remaining coriander leaves.

Stir and serve the bhaji hot with pooris, chapatis or dosa.

making bhaji

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Poori Bhaji

Top 1 poori bhaji recipes from across the web

The most viewed poori bhaji recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Poori Bhaji

The most viewed poori bhaji recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine