POORI PALYA / BHAJI

Wheat pooris are deep fried and served with thick mildly spicy potato curry.This makes a good and wholesome breakfast.

Serves: 4

INGREDIENTS

• 4 large potatoes

• 2 onions

• 1 tsp jeera seeds

• 1/2 tsp kalonji seeds

• 1/4 tsp mustard seeds

• Few sprigs of coriander leaves

• Few curry leaves

• Salt to taste

• 1- 2 green chillies

• 250 gms wheat flour

• Water to knead wheat flour

METHOD

POTATO PALYA / BHAJI

1. Wash, peel cut potatoes into 8 pieces.

2. Pressure cook the potatoes with some water till done.

3. Roughly chop onions into big chunks.

4. Heat oil in a frying pan, mustard seeds, jeera, kalonji and curry leaves.

5. Add finely chopped ginger and green chilly.

6. Add onions and fry till transparent.

7. Add turmeric pd and little salt, mix it well.

8. Add boiled potatoes along with the water in which it was boiled and mix it well and cook for 5 mins or till done.

9. Taste salt and chilly. Add more if needed.

10. Garnish with chopped coriander leaves.

11. Keep aside.

POORIS

1. Knead wheat flour with enough water. Keep aside for 15 - 20 min

2. Roll a big thick circle and cut out smaller circles from that.

3. Heat oil in a karahi and fry these pooris till done

4. Alternatively you can roll small pooris and fry them.

5. Serve these pooris with potato palya / bhaji

NOTE : You can also add mixed vegetables like beans, carrot, green peas etc., to potato mixture.