As an after-effect of living in Delhi for about 5 to 6 months… i ve got used to eating poori and bhaji for brunch on Sundays! i used to wonder how they eat jelebi and aloo paratta for breakfast… i mean these are so yummy i can understd if they give an excuse that its irrestible to wait till lunch…the bhaji presented here is aloo matar…which can be had with any other indian bread like rotis, naans and kulchas too..cuttin it short…here are the recipes for Poori and Bhaji… aka… Aloo Mutter Recipe…
Puri Bhaji recipe
For the Puri
Mix all the ingredients for the puri and knead well into a dough, keep aside for half an hour.
Make small balls out of the dough and roll into puris, deep fry in oil.
Aloo Mutter Recipe
Potatoes – 4 medium sized ones
Peas – more than a handful
Onion – 2 medium sized
Tomatoes – 2 to 3 medium sized ones
Green chillies – 1 or 2
Jeera (Cumin seeds) – 1 tsp
Ginger-garlic paste – 1/2 tsp
Turmeric powder – 1 tsp
Garam masala powder- 3/4 tsp
Coriander (dhania) powder – 1 tsp
Red chilli powder – 1 tsp
Butter/Ghee – 2 to 3 tbsp
Salt to taste
Wash, peel, boil and cube the potatoes. Wash and boil the peas, keep aside.
In a mixer, grind one onion and one tomato with one green chilli, keep aside. Add ginger/garlic fresh and grind along if u dont wanna use the paste.
Add oil/ghee to a tawa, saute the green chilly, jeera and turmeric powder.
Bring in the other onion, finely chopped. saute until its golden brown.
Add one or two tomatoes, well-diced and fry well.
Now mix the ground paste to this and add all the powders along with salt.
Let it cook for few minutes and then add a little butter/ghee, mix well.
Add the boiled potatoes and peas to the gravy, mash some of the potatoes to make it thicker.
Close the tawa and cook for few minutes. Garnish with chopped coriander leaves.
If your gravy isnt thick still, u can add a pinch or two of rice powder to bring it to the right consistency. You may add some curd, it adds to the flavor…but reduce the tomatoes then, else mite get too tangy…