Back to 12 servings poori 2 cup whole wheat flour (atta), finely ground 1 tbsp fine semolina (rava or suji), optional, for crispness 0.5 tsp sugar, for golden color 0.5 tsp salt, adjust to taste 1 tbsp oil or melted ghee, added to the dough 1 cup water, approximate, added gradually; you may need a little more or less neutral oil, for deep frying, at least 4 inches deep in the pan aloo bhaji 3 potatoes, peeled and cubed 1.5 cup water, for cooking the potatoes 2 tbsp oil 1 tsp mustard seeds 1 tsp urad dal 1 tsp chana dal 2 dried red chilies, broken pinch hing (asafoetida) curry leaves, a few 1 inch ginger, finely chopped 2 green chilies, slit 1 onion, sliced 0.25 tsp turmeric 0.25 tsp salt 1 tbsp lemon juice 2 tbsp cilantro, finely chopped
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1 Step 1: Mix the flour, semolina, sugar and salt in a large bowl. Rub in the oil or ghee, then add water a little at a time and knead into a stiff, tight dough that is firmer than chapati dough, about 5 minutes.2 Step 2: Cover the dough and rest it at room temperature for 20 to 30 minutes.3 Step 3: Divide the dough into 20 to 24 small balls. Lightly grease each with oil and roll into rounds about 3 to 4 inches across, neither too thin nor too thick. Cover the rolled puris with a clean towel so they do not dry out.4 Step 4: Cook the cubed potatoes with 1.5 cups water and a pinch of salt in a pressure cooker for 4 whistles, or until tender. Drain if needed, mash lightly, and set aside.5 Step 5: Heat 2 tablespoons oil in a large kadai over medium heat. Add the mustard seeds, urad dal, chana dal, broken red chilies, hing and curry leaves, and let them splutter.6 Step 6: Add the ginger, green chilies and sliced onion, and sauté until the onion just softens and turns slightly translucent.7 Step 7: Stir in the turmeric and salt and sauté for about 1 minute.8 Step 8: Add the cooked potatoes, mash them lightly into the spices, adjust the consistency with a little water if needed, cover and cook for 5 minutes.9 Step 9: Finish the bhaji with lemon juice and chopped cilantro, and keep warm.10 Step 10: Heat the oil for frying in a deep kadai until very hot, about 375°F (190°C). Test with a small piece of dough: it should rise to the top immediately without browning.11 Step 11: Slide one rolled poori into the centre of the hot oil. Gently press it down with a slotted spoon or spatula so it starts to puff, then flip and fry until golden brown on both sides, about 30 seconds more.12 Step 12: Drain each poori on paper towels or a rack and keep the oil at a steady medium-high heat. Fry one at a time, then serve immediately with the aloo bhaji.getsaucepan.com/r/c9d1cddc-4236-5c51-9b99-bf23c12d26f4
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