Aye Haye! Garma Garam Poori Bhaji, Dil Se! (Hot Pooris and Veggie Curry, Made with Love!)

Namaste Doston! And a very warm good morning/afternoon/evening to all my lovely readers from across the globe! Chef Curry Do’pyaza here, ready to tickle your taste buds with a dish that’s close to every Indian’s heart: Poori Bhaji!

This isn’t just food; it’s a memory. It’s the taste of childhood, the aroma of festivals, and the comfort of home.

When Do We Devour This Delight?

Poori Bhaji is a versatile dish, gracing our tables during many special occasions. Think of bright and colourful festivals like Diwali and Holi, where the aroma of freshly fried pooris fills the air. It’s also a staple during Navratri, when we observe fasts and enjoy this delicious, vegetarian treat. Many families enjoy it for Sunday brunch or a quick, satisfying weekday breakfast. It’s perfect any time of year, but somehow, it tastes extra special on a cool autumn morning or a breezy monsoon evening!

A Little Trip Down Memory Lane

The history of poori is as rich and layered as the dish itself. It is believed to have originated in North India, and has been a part of Indian cuisine for centuries. The humble poori, a simple unleavened bread, has travelled across regions, each adding its own unique touch to the accompanying bhaji (vegetable curry). It’s a testament to the adaptability and enduring appeal of Indian food!

Let’s Get Cooking!

Here’s how to make this fantastic dish in your own kitchen. Don’t worry, it’s easier than you think!

Prep Time: 25 minutes
Cook Time: 30 minutes

Ingredients You’ll Need:

For the Poori:

2 cups Gehun ka Atta (Whole Wheat Flour)
1 tbsp Sooji (Semolina) – This makes the pooris extra crispy!
1 tsp Ajwain (Carom Seeds) – For flavour and digestion!
Salt to taste
2 tbsp Tel (Oil)
Water, as needed for kneading
Tel (Oil), for deep frying

For the Mixed Vegetable Curry (Bhaji):

2 medium Aloo (Potatoes), boiled, peeled and cubed
1 cup Phool Gobhi (Cauliflower), cut into small florets
1/2 cup Matar (Green Peas)
1 medium Pyaaz (Onion), finely chopped
1 inch Adrak (Ginger), grated
2-3 Lahsun (Garlic) cloves, minced
1-2 Hari Mirch (Green Chillies), finely chopped (adjust to your spice level!)
1/2 tsp Haldi Powder (Turmeric Powder)
1 tsp Lal Mirch Powder (Red Chilli Powder)
1 tsp Dhaniya Powder (Coriander Powder)
1/2 tsp Garam Masala
1/4 tsp Amchur (Dry Mango Powder) – Adds a tangy kick!
2 tbsp Tel (Oil)
1/2 tsp Rai (Mustard Seeds)
1/4 tsp Hing (Asafoetida)
Fresh Dhaniya (Coriander Leaves), chopped for garnish
Salt to taste

Step-by-Step Instructions:

Making the Poori:

Mix it up: In a large bowl, combine the wheat flour, semolina, carom seeds, salt, and oil.
Knead the dough: Gradually add water and knead into a firm, but pliable dough. The dough should not be too soft.
Rest the dough: Cover the dough with a damp cloth and let it rest for at least 15-20 minutes. This helps the gluten relax and makes rolling easier.
Roll out the pooris: Divide the dough into small, equal-sized balls. Roll each ball into a small, circular disc, about 3-4 inches in diameter. Don’t roll them too thin, or they won’t puff up properly.
Fry the pooris: Heat oil in a deep frying pan or kadhai over medium-high heat. Gently slide a poori into the hot oil. Use a slotted spoon to press it lightly under the oil. This helps it puff up.
Flip and fry: Once the poori puffs up and turns golden brown on one side, flip it over and cook the other side until it’s golden brown as well.
Drain and serve: Remove the poori from the oil and place it on a paper towel-lined plate to drain excess oil. Serve hot!

Making the Mixed Vegetable Curry (Bhaji):

Tempering the spices: Heat oil in a pan over medium heat. Add mustard seeds and asafoetida. Let the mustard seeds splutter.
Sauté the aromatics: Add chopped onions, ginger, and garlic. Sauté until the onions turn light golden brown.
Add the spices: Add turmeric powder, red chilli powder, and coriander powder. Sauté for a minute, stirring constantly, to prevent burning.
Cook the veggies: Add the cauliflower florets and green peas. Sauté for 2-3 minutes.
Add the potatoes and water: Add the cubed potatoes and enough water to cover the vegetables. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the vegetables are tender.
Finishing touches: Add garam masala, dry mango powder, and salt to taste. Simmer for another 2-3 minutes.
Garnish and serve: Garnish with fresh coriander leaves. Serve hot with pooris!

Chef Curry’s Top Tips for the Perfect Poori Bhaji:

Dough Consistency is Key: The poori dough should be firm, not sticky.
Hot Oil is Essential: Make sure the oil is hot enough before frying the pooris. If the oil is not hot enough, the pooris will absorb too much oil and become soggy.
Don’t Overcrowd the Pan: Fry the pooris one at a time to maintain the oil temperature.
Resting the Dough: Resting the dough is important to get soft and fluffy pooris.
Spice it Up: Adjust the amount of green chillies and red chilli powder to your liking.
Fresh is Best: Always use fresh ingredients for the best flavour.

Cooking it Your Way:

Gas Stove: The traditional method, works perfectly for both poori and bhaji.
Induction Stove: Easily adjustable temperature control makes it great for frying pooris.
Pressure Cooker (for Bhaji): You can pressure cook the vegetables for a faster cooking time. Just be careful not to overcook them. 2 whistles are usually enough.
Air Fryer: You can air fry the pooris for a healthier option. Brush them lightly with oil and air fry at 350°F (175°C) for 5-7 minutes, flipping halfway through. They won’t puff up as much, but they’ll still be delicious!
Slow Cooker/Crockpot (for Bhaji): You can cook the bhaji in a slow cooker for a richer flavour. Cook on low for 6-8 hours or on high for 3-4 hours.

Nutritional Information (Approximate, per serving):

Calories: 400-500
Carbohydrates: 50-60g
Protein: 8-10g
Fat: 20-30g

Please note: This is an estimate and can vary depending on the specific ingredients and portion sizes used.

Serving Suggestions:

Serve hot pooris immediately after frying for the best taste.
Pair with a dollop of plain yogurt or raita for a cooling contrast.
A side of pickle or chutney adds a tangy and spicy element.
Enjoy it with a glass of chilled lassi or a cup of hot chai.

Time to Get Cooking!

So there you have it, my friends! A simple, delicious, and utterly satisfying Poori Bhaji recipe that’s sure to bring a smile to your face. Don’t be shy, give it a try! Cook this delicious dish and share the recipe with your friends and family. Let the aroma of freshly fried pooris fill your home and create unforgettable memories.

Happy Cooking, and until next time, keep spreading the love, one delicious dish at a time!

Yours truly,

Chef Curry Do’pyaza.