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Before you jump to Poori Bajji - Kerala Restaurant Style recipe, you may want to read this short interesting healthy tips about Energy Raising Snack foods.
Healthy and balanced eating encourages a feeling of wellness. Increasing our intake of well balanced meals while decreasing the intake of unhealthy kinds plays a role in a more wholesome feeling. Eating more fresh vegetables helps you feel much better than eating a slice of pizza. This is usually a problem, nonetheless, when it comes to eating between goodies. Shopping for snack foods can be a struggle because you have so many options. Here are a few healthy snacks which you can use when you need an instant pick me up.
If you’re looking for a quick snack, you can’t go completely wrong with a whole grain one. A slice of whole wheat toast, as an example is a great snack in the early morning. When you require a fast treat on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Make the shift from refined products including white bread to the healthier whole grain options.
You will not have to look far to find a wide selection of healthy snacks that can be easily prepared. When you make the decision to be healthy, it’s uncomplicated to find just what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to poori bajji - kerala restaurant style recipe. To cook poori bajji - kerala restaurant style you need 14 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to cook Poori Bajji - Kerala Restaurant Style:
- Take 2 Cups Wheat Flour Atta /
- Provide Salt as per taste
- Take Water as needed
- Prepare Oil for deep frying
- Use 4 Potato Large
- You need 1 Carrot
- Use 2 Onion Sliced
- You need 1 Ginger " chopped piece
- Provide 4 - 5 Chilly Green
- Get 1/4 Teaspoon Turmeric powder
- Provide 1/4 Teaspoon Mustard seeds
- Provide 1/2 Teaspoon Urad Daal ( Splitted/ if not whole)
- Provide 2 Tablespoons Oil
- Use 1 Sprig Curryleaves
Steps to make Poori Bajji - Kerala Restaurant Style:
- 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.
- 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.
- 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.
- Serve hot with Potato Bhaaji.
- Notes : You can also add 2-3 Tsp of rava/semolina or rice flour. This will make the poori's more crispy.
- 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.
- 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.
- 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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