Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, poori bajji - kerala restaurant style. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Poori Bajji - Kerala Restaurant Style is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Poori Bajji - Kerala Restaurant Style is something that I’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. You can cook poori bajji - kerala restaurant style using 14 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Poori Bajji - Kerala Restaurant Style:
- Get 2 Cups Wheat Flour Atta /
- Prepare Salt as per taste
- Get Water as needed
- Prepare Oil for deep frying
- Prepare 4 Potato Large
- Take 1 Carrot
- Take 2 Onion Sliced
- Take 1 Ginger " chopped piece
- Get 4 - 5 Chilly Green
- Take 1/4 Teaspoon Turmeric powder
- Get 1/4 Teaspoon Mustard seeds
- Take 1/2 Teaspoon Urad Daal ( Splitted/ if not whole)
- Prepare 2 Tablespoons Oil
- Get 1 Sprig Curryleaves
Steps to make Poori Bajji - Kerala Restaurant Style:
- In a bowl, mix wheat flour and salt. Now add water as needed and knead into a soft dough, by kneading continuously for 5 minutes. Do not keep it to rest, as you do it for chappathi's.
- Make small balls from the dough.Now with a rolling pin, roll each of the small dough into round circles. Do not make it too thin. Remove excess flour before dropping into oil.
- Heat oil for deep frying, in a deep pan. Drop one poori, at a time. Keep pouring hot oil on top, for the poori's to puff up.Also turn the other side.
- Serve hot with Potato Bhaaji.
- Notes : You can also add 2-3 Tsp of rava/semolina or rice flour. This will make the poori's more crispy.
- For Potato Bhaaji Pressure cook potato and carrot, with 1 cup water, salt and turmeric powder for one to two whistles.When the pressure releases, slightly smash them roughly and heat again till you get a thick gravy.
- In a kadai, heat oil, splutter mustard seeds, add urad daal, curry leaves. Saute. Add onion, ginger, green chilly. Saute till onions are pink. Also add a pinch of turmeric powder. Mix well.
- Add in the cooked potato-carrot mixture. Combine the masala well. Cook till the gravy thickens. Serve with Hot Hot Poori's……………
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As you can see, you don’t need to eat all that junk food when you want to feel better! Try these hints instead!
