Poorie – Potato Bhaaji [veggie]
Potato Bhaaji [veggie]:
5 large size Potatoes – boiled and; cut in to ½ inch cubes [bite size]
1 medium large Onion – chopped
2 medium size Garlic cloves – minced
1/2 inch fresh Ginger – minced
3 hot Green chilies – chopped
1/8 teaspoon Turmeric
1/8-teaspoon Black Mustard seeds
1/8-teaspoon Cumin seeds
1 teaspoon Salt
3 Tablespoon Vegetable oil or Canola oil
2 Tablespoon chopped cilantro for garnish (optional)
Heat oil over medium heat for one minute or till hot.
Add mustard seeds and cumin seeds.
As soon as the seeds start to sizzle add turmeric and garlic. Give a couple of good stirs.
Add onion, ginger, and green hot chilies, Stir well and cook the ingredients for 1 minute.
Add cut potatoes. Stir well.
Add salt. Stir and mix the ingredients well.
Turn the heat off.
Add cilantro. Stir.
Transfer the contents to a serving bowl.
Deep Fried Poories:
2 Cups Whole-wheat flour
1/8 teaspoon Salt
3 Cups Oil to fry
1 Cup Water
In a large bowl add flour, salt and mix them well together.
Slowly add water and make dough. Mix ingredients intermittently as you are adding water.
Knead dough to a smooth consistency.
Make about 20 small balls.
Roll each ball into a small round flat puri.
Brush oil to the dough balls to avoid sticking when rolling.
Heat oil in a frying pan – preferably half round, shaped like a wok – over high heat for 2/3 minutes
or till very hot. Drop a pinch of dough in the hot oil to see if it is ready. It is ready if the pinch of dough immediately floats to the top.
Add one rolled poorie at a time.
Once it is puffed from one side, flip it to the other side and continue frying for 2/3 seconds.
Purie should be light brown from both sides, and then it is ready.
Serve warm poories with warm potato bhaaji (veggie).
Otional: Squeeze 1/4 piece of lemon over Potato veggie before eating.
Makes good weekend brunch.