Indian cuisine · Breakfast & Eggs

Poori Bhaji

Deep-fried wheat flatbreads that puff up round, served with a yellow potato curry with mustard seeds and curry leaves.

Ingredients · for 4 servings

• 300 g wheat flour (type 550)
• 1 tbsp semolina
• 800 g floury potatoes
• 2 onions
• 2 green chilies
• 1 tbsp grated ginger
• 1 tsp mustard seeds
• 1 tsp turmeric
• 15 curry leaves
• 1 lime
• 1/2 bunch coriander
• 1 l frying oil

Instructions

1. Mix the flour, semolina, 1 tsp salt and 1 tbsp oil and knead with about 160 ml water into a firm, smooth dough; let rest covered for 20 min.
2. Boil the potatoes for 20 min. until soft, peel and break roughly into irregular pieces by hand - broken potatoes bind the sauce better than cut ones.
3. Heat 2 tbsp oil, let the mustard seeds pop for 30 sec., add the curry leaves, the finely sliced onions, chilies and ginger and sauté for 5 min. until translucent.
4. Stir in the turmeric and 1 tsp salt, add the potatoes, pour in 300 ml water and simmer uncovered for 8-10 min. until the sauce is slightly thick; season with lime juice and coriander.
5. Divide the dough into 12 balls and roll each without flour on a lightly oiled surface into a 10 cm circle - evenly thick, or the poori won't puff up.
6. Heat the frying oil to 190°C, slide in the flatbreads one at a time and gently submerge with a slotted spoon until they puff up round; fry 20-30 sec. per side until golden-brown and serve immediately with the bhaji.