POORI-ALOO BHAJI AND DILL VADAS

Anita from "A Mad Tea Party" blog posted her own Poori-bhaji combo last week and wrote this about it. She asked us to make our own style Poori-Bhaji for a Poori bhaji party, write about our own memories etc and make a post for a quick round up. I thought okay then,why not!! I am not scared of frying in HOT Summer!!;D
(Oh before I forget, I have to tell you I almost had a heat stroke frying on the deck although it was relatively cooler (about 90F) in the evening in NC!:P)

Well..I don't have any particular story to tell about Poori Bhaji but this combo has always been a favorite of mine.Nothing like crispy ,fluffy Pooris with tangy, spicy yellowish red Aloo matar bhaji! YUM!! My mother usually cooked these once or twice a week for breakfast in India when we were kids, we loved it! Now that we moved here from India many many yrs ago, we no longer eat Indian style breakfast. Hubby and kids are out of the house before 7.30am and they are too happy to grab some OJ, Muffins, coffee etc on the way out!
But I do love to make these once or twice a month for dinner on the weekends and enjoy them. My kids don't like "greasy" Pooris much but they like eating the Bhaji stuffed between thick toasted sour bread slices like sandwiches! For me, Poori-Bhaji is the most satisfying meal associated with childhood memories, a trip to India without the air tickets!!:D

Here is my plate of Poori-Aloo matar Bhaji:
Fluffy fried bread with potato,green peas spicy gravy with tomatoes.If you want yellow potato gravy, skip tomatoes and red chilli pd!I have too many Tomatoes right now,you see them everywhere in my dishes!:D

For people who don't know, "Poori" is a deep fried flat bread somewhat like Native American fried bread. Wheat or plain flour kneaded with salt and water, rolled out into circles and deep fried in hot oil until they puff up like balloons! Bhaji is usually made of spices and Potatoes with other vegetables added with a thickish gravy. In Indian homes, Poori-Bhajis are always considered as a special and quick meal to serve to expected or unexpected guests to make them feel welcomed!

Let's make delicious Aloo Matar Tamater Bhaji!


Ingredients you need to make the Bhaji:
2 large Red Potatoes,peeled and cubed, 3 plum Tomatoes cubed,1 cup frozen or fresh Petit Greenpeas.
Chop these: 1/2 large onion, 2 garlic, 1/2" ginger, 2 green chillies,a small bunch Cilantro.
To powder: 2 tsp Coriander seeds, 4 cloves, 1 Cardamom, seeded.(No need to toast them)Add 1/4 tsp chilli pd, salt , 1/8 tsp turmeric and 2 tbsp plain yogurt.
For seasoning: 1 tsp butter and 1 tsp oil, 1/2 tsp Mustard seeds, 1 tsp Cumin seeds,few curry leaves (optional).

Click on all the images to enlarge if you like to see the step by step more clearly:

To make Bhaji:
1. Heat oil/butter in a non-stick pan,add mustard seeds, cumin seeds.When they splutter,add onion,green chillies, soften them for 2 minutes.Put in ginger and garlic,stir for a minute.
2. Add potatoes,saute until half cooked.Add in Greenpeas, Tomatoes,all the powdered spices,cilantro,yogurt,salt,chilli pd, mix well.
3. Pour in 1 cup of water,mix, cover and simmer until fully cooked.Uncover,let it get a semi-thick with gravy.If too thick,add a little water.
4. Your bhaji is ready when little oil shows up on top. Get ready to fry some Pooris now!!:)

Whole Wheat Pooris:
To make them little healthier,I use the Whole wheat flour we get in the US grocery stores which has more fiber than Indian atta or plain flour and gives them a great reddish brown color,absorbs less oil!

They are supposed to look fluffy like these,a little tricky to achieve but doable.They do deflate after a while. They are best served as soon as they are made! I will reveal my secrets for fluffy fragrant Pooris now! ;D

You need:

1 cup whole Wheat flour (US style), 1/4 cup white or wheat bread flour , 1 tsp salt, 1 tsp Anise seed powder, and enough water to mix and knead to a stiff dough(must not be soft,they will not puff!), divide into golf ball size portions.Cover and let it rest for at least 1/2 an hour for the gluten to develop in the flour.Heat the deep fryer to 350F. I use electric fryer.
Note: you can use 1 1/2 cup Indian atta or just plain flour and add 2 tbsp plain yogurt to make Pooris)
To make them:
1. Take a ball, roll out to a 1/8" thick 4-6" circles.I use a 4" cookie cutter to cut the circles.Cover them with kitchen towels so they do not dry up.
2. Drop a circle in the oil carefully,with a colander,swirl the oil and hold down the Poori under the oil gently.As it puffs, let it go.You can carefully splash some oil on it to help it to puff.Flip the Poori and cook the other side to a golden color.
3. Drain on the paper towel and repeat with others.Using bread flour makes them stay puffed for longer time than Plain flour, but they do eventually deflate. That's why you eat them when they are fresh!:)
For step by step photos of how to make Pooris with plain flour, click here.

Enjoy!!:))

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You must be wondering what's going on and why these Dill vadas are hanging out here?!:D
Well...I was planning to make Pooris and then I saw this new event being launched by Hima. So, I decided to fry a snack as well for us while the oil is hot. I do deserve a heat stroke now, don't I?! Hahaha!!

Dill Vadas with coconut mint chutney are my second favorite snack(Most fave is coming at FH later!) and I am sending these to Hima from "SnackORama" blog!! She asks "What's your favorite snack?"this month and here is mine! She has started a new event and she gives us a theme for each month, so we can tell her what's our favorite dish! Sounds great,thanks Hima!:))



Dill Vadas:


Here is how I made them:
1. Mix all these: 1/4 cup each of Semolina (cream of wheat), Rice flour, 1/4 cup or more Besan (Gram/chickpea flour,add little more besan if you find the dough not sticky enough to to make the patties),2 tbsp hot canola oil,salt to taste, 1 tsp red dry chilli flakes or 2-3 green chillies, 1 tsp crushed cumin seeds, 1/2 small onion very finely minced, 1/4 cup chopped Dill leaves, 1/8 tsp baking soda,1 tbsp minced cilantro.
2. Add just enough water, 1 tbsp at a time, to make a stiff dough.Cover and let it rest for half an hour.Semolina swells when wet after sometimes of resting, making the dough stiffer,so use your judgment when making the dough how much water to add. Heat oil to 350F.
3. Take a large walnut sized lump or bigger if you want to speed up the process quickly,put it on your left palm (wet your palm with little water) press it flat gently with your right hand fingers to make a 1/2" thick patties.Slide them into the oil as soon as you make them.
4. Fry until golden both sides and serve with spicy coconut-mint chutney.

Have a fun weekend! I will see you all in your blogs on Tuesday. We will be at the beach from Friday to Monday, a little getaway before the school starts!:)