Poori Bajji - Kerala Restaurant Style
Poori Bajji - Kerala Restaurant Style

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, poori bajji - kerala restaurant style. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Poori Bajji - Kerala Restaurant Style is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Poori Bajji - Kerala Restaurant Style is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can have poori bajji - kerala restaurant style using 14 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Poori Bajji - Kerala Restaurant Style:
  1. Make ready 2 Cups Wheat Flour Atta /
  2. Make ready Salt as per taste
  3. Get Water as needed
  4. Take Oil for deep frying
  5. Get 4 Potato Large
  6. Make ready 1 Carrot
  7. Take 2 Onion Sliced
  8. Prepare 1 Ginger " chopped piece
  9. Make ready 4 - 5 Chilly Green
  10. Get 1/4 Teaspoon Turmeric powder
  11. Take 1/4 Teaspoon Mustard seeds
  12. Get 1/2 Teaspoon Urad Daal ( Splitted/ if not whole)
  13. Take 2 Tablespoons Oil
  14. Take 1 Sprig Curryleaves
Instructions to make Poori Bajji - Kerala Restaurant Style:
  1. In a bowl, mix wheat flour and salt. Now add water as needed and knead into a soft dough, by kneading continuously for 5 minutes. Do not keep it to rest, as you do it for chappathi's.
  2. Make small balls from the dough.Now with a rolling pin, roll each of the small dough into round circles. Do not make it too thin. Remove excess flour before dropping into oil.
  3. Heat oil for deep frying, in a deep pan. Drop one poori, at a time. Keep pouring hot oil on top, for the poori's to puff up.Also turn the other side.
  4. Serve hot with Potato Bhaaji.
  5. Notes : You can also add 2-3 Tsp of rava/semolina or rice flour. This will make the poori's more crispy.
  6. For Potato Bhaaji Pressure cook potato and carrot, with 1 cup water, salt and turmeric powder for one to two whistles.When the pressure releases, slightly smash them roughly and heat again till you get a thick gravy.
  7. In a kadai, heat oil, splutter mustard seeds, add urad daal, curry leaves. Saute. Add onion, ginger, green chilly. Saute till onions are pink. Also add a pinch of turmeric powder. Mix well.
  8. Add in the cooked potato-carrot mixture. Combine the masala well. Cook till the gravy thickens. Serve with Hot Hot Poori's……………

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