Poori Bhaji is a signature dish throughout India, learn how to make this dish in this video. Click to Subscribe: http://bit.ly/1h0pGXf http://www.facebook.com/ChefSanjeevKapoor https://twitter.com/sanjeevkapoor POORI BHAJI Ingredients For poori 1 cup whole wheat flour (atta) 2 tablespoons semolina (sooji/rawa) Salt to taste 3 tablespoons hot oil Oil for deep frying For aloo sabzi 4-5 medium potatoes, boiled and peeled 2 tablespoons oil ½ teaspoon mustard seeds ½ teaspoon cumin seeds A pinch of asafoetida 6-8 curry leaves 2-4 slit green chillies ¼ teaspoon turmeric powder 1 teaspoon sugar Salt to taste 2 tablespoons scraped fresh coconut 2 tablespoons chopped fresh coriander leaves Method 1. To make poori dough, put whole wheat flour in a large mixing bowl, add semolina, salt and hot oil and mix. Add sufficient water to knead into stiff dough. Cover with a damp cloth and rest for ten to fifteen minutes. 2. To make aloo sabzi, heat oil in a non-stick pan, add mustard seeds and once they start to splutter, add asafoetida and cumin seeds. Once cumin seeds start to change colour, add curry leaves and green chillies and sauté for a few seconds. 3. Cut potatoes into cubes and add to the pan. Lightly mash potatoes with the back of a spoon, sprinkle some water and mix. Add half the coconut and half the coriander leaves and mix well. Cover and cook for two to three minutes. 4. To make the pooris, heat sufficient oil in a kadai. 5. Divide the dough into small portions, roll into balls and then roll out into thick small discs. 6. Slide into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper. 7. Transfer sabzi into a serving bowl and garnish with remaining coriander leaves and remaining coconut. Arrange the pooris on a serving plate and serve immediately with sabzi.