| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Bawarch4 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Wheat flour |
| 2 |
tb |
Curds |
|
|
Water to knead dough |
|
|
Salt to taste |
|
|
Oil to deep fry |
| 2 |
|
Potatoes boiled peeled and sliced |
| 1 |
|
Onion chopped |
| 2 |
|
Green chillies chopped |
| 1/2 |
ts |
Ginger finely chopped |
| 1/2 |
ts |
Garlic crushed |
| 3 |
|
Pinches turmeric powder; (3 to 4) |
| 1 |
ts |
Lemon juice |
| 1 |
tb |
Oil |
| 1 |
tb |
Coriander finely chopped |
| 1/2 |
ts |
Cumin & mustard seeds |
INSTRUCTIONS
FOR POORIS
FOR BHAJI
For Pooris:
Mix curds in the flour, add salt.
Knead soft pliable dough with water.
Keep aside for 15 minutes.
Divide dough into10-12 parts, shape into balls.
Roll each into 4" rounds with the help of some oil or dough.
Heat oil in a deep pan, fry on both sides till light brown.
Drain the oil on a kitchen paper.
Serve hot with bhaji.
For Bhaji:
Heat oil in a pan, add the seeds and allow to splutter.
Add the ginger, garlic, chilli, onion and stir for till onion is tender.
Add potatoes, salt, turmeric and lemon juice.
Stir well and cook for a minute or two.
Transfer to bowl, garnish with chopped coriander.
Serve hot with pooris.
Making time: Poories: 30 minutes Bhaji: 15 minutes
Makes: 2 servings of both
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest V4 #11 by alan@atoc.demon.co.uk on May 12, 1999
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