Poori Bhaji

🔥 Prep

• Wash and peel the 4 potatoes, then cut them into small, even cubes.
• Finely chop the 1 onion.
• Finely chop the 1 tomato.
• Grate or mince the 1 tsp ginger (about 5 g).
• Measure out 1 tsp mustard seeds, 0.5 tsp turmeric powder, and 1.5 tsp salt; reserve 1 tsp of the salt for the dough and 0.5 tsp for the bhaji.
• Measure 300 ml oil for frying and keep it separate.
• In a mixing bowl, combine 250 g wheat flour with the reserved 1 tsp salt and 1 tbsp oil (optional); gradually add 150 ml water and knead into a smooth, then a smooth, pliable dough. Cover and let rest for 15 minutes.

🔥 Cook

• 1. Heat 2 tbsp of the measured oil in a pan over medium heat; add the 1 tsp mustard seeds and let them splutter for 10 seconds.
• 2. Add the grated ginger and sauté for 30 seconds until fragrant.
• 3. Add the chopped onion and cook over medium heat for 4 minutes until translucent.
• 4. Stir in the 0.5 tsp turmeric powder and cook for 30 seconds.
• 5. Add the cubed potatoes and mix well; sauté for 2 minutes.
• 6. Add the chopped tomato and cook for 3 minutes until it softens.
• 7. Sprinkle the reserved 0.5 tsp salt and pour in 50 ml water; cover and simmer on low heat for 8‑10 minutes until the potatoes are tender, stirring occasionally.
• 8. Lightly mash the potatoes with the back of a spoon for a slightly thick consistency; adjust salt if needed and keep warm.
• 9. Divide the rested dough into 8 equal balls; roll each ball between palms and flatten with a rolling pin into a 4‑inch diameter disc, about 2‑mm thick.
• 10. Heat the remaining oil in a deep kadai or pan over medium‑high heat until it reaches 180 °C (a small piece of dough should sizzle and rise to the surface).
• 11. Gently slide one poori into the hot oil; press lightly with a slotted spoon to help it puff; fry for 15‑20 seconds on each side until golden brown and puffed.
• 12. Remove the poori with the slotted spoon, drain excess oil on paper towels, and repeat for the remaining dough balls.
• 13. Serve the hot pooris immediately with the warm potato bhaji.

🔥 Serve

• Plate the pooris stacked in a warm basket or plate alongside a bowl of the spicy potato bhaji.
• Garnish the bhaji with freshly chopped coriander leaves and a wedge of lemon for extra zest.
• Offer a side of plain yogurt, mango pickle, or sliced onions as accompaniments.