Poori and Bhaaji forms an integral part of Indian meals, it is consumed as greasy weekend breakfast, streetfood, lunch along with rice and roti or even evening snacks. I have fond memories of poori bhaji from childhood as in Bengal it is called Luchi instead of Poori and is made of all-purpose flour instead of whole wheat flour (atta).
Poori can be eaten with a variety of curries on the side. The popular ones are potato dry sabji or chole (chickpea curry). You can combine it with any curry literally as its a fried piece of bread make of whole wheat flour.
Do you have any memories of eating poori and bhaji? Comment below.
Poori and Bhaaji
In a kneading bowl, add the flour and 1 tablespoon of oil, 1/2 tsp salt, sugar, carrom seeds. Knead the flour and it should start creating small lumps because of the oil.
Now add luke warm water slowly and knead and add the water only if required. The batter needs to be firm but not too much - should resemble close to a paratha or roti dough
Let the dough rest for an hour preferably. If you are pressed for time then you can make the poori immediately
Divide the dough into 8 small portions and roll them into small flat round shaped dough like small rotis
Heat oil in a heavy bottomed pan, check the readiness of the oil by dropping a bit of the dough and if it comes to the top immediately you are ready to fry the poori
Add the poori to the hot oil carefully such that oil isn't spilled. Using a frying handle try to dip one side of the poori inside the oil and then change the sides and this will allow the poori to fluff up.
Pair Poori with any bhaji. I paired mine with Chole Masala. You can even pair it with a simple potato bhaji or even a non-veg curry.
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