Poori-bhaji is a well known breakfast recipe in most of the Indian household. I have seldom seen people who do not like poori-bhaji. Every household has their own version.I make bhaji in two types. One is a dry bhaji and the other is a little liquid-y. The below shown is the type two bhaji which is little liquid based and goes too good with poori 🙂
This aloo-bhaji is a clear winner and tastes very delicious. Steps are very simple and doesn’t take much of your time to prepare. The Tangy tomatoes gives the bhaji a very different flavour altogether. The liquid-y bhaji also helps you soak the poori very well in it and relish.
If you would like to see the recipe for Puffed Poori click here
Potato – 2 large ( boiled and chopped)
Onion – 1 medium (finely chopped)
Tomato – 1 medium (finely chopped)
Green Chilli – 2(chopped)
Mustard seeds -1 tsp
Curry leaves – 1 spring
Asafoetida – a pinch
Turmeric powder – 1/4 tsp
Salt to taste
Oil – 2tsp
- In a pan, add oil and allow it to heat.
- Add mustard seeds and wait for it to crackle
- Add curry leaves and asafoetida.
- Add onions and saute for a minute.
- Add turmeric powder and saute
- Add green chilli and chopped tomatoes.
- Add little salt to make the cooking process faster
- Add 1/2 cup water and bring it to boil.
- Add boiled and chopped potatoes. Cook for approximately 5 minutes on medium flame.
- Adjust salt
- Add chopped coriander leaves and serve hot with pooris 🙂