Saturday, January 9, 2016

【油饼与土豆马萨拉】Poori Bhaji (Fried Flat bread with Potato Curry)



Poori was the very first Indian bread that caught my attention and fancy, it was from there that I venture into making different types of Indian Rotis and Parathas.

The potato curry that I made today is the standard serving with Puri in road side stalls in India, hubby's all time favourite!

2 杯/ 250 克 全麦粉 (我用了multigrain flour)
2 大勺 硬麦粉 Semolina
2 大勺 原味酸奶 (Plain Yogurt)
1/8 小勺 盐
2-3 杯 食油 (炸油饼用)

土豆马萨拉 (Potato Bhaji):
2 只 中型土豆 (煮熟去皮)
1 只 中型洋葱
2 只 青辣椒 (小)
1/2 小勺 孜然
1/2 小勺 芥菜籽
1/8 小勺 姜黄粉
1/4 小勺 辣椒粉
1 小勺 姜蒜蓉
1-2 小勺 青柠汁
2 小勺 切碎的香菜/芫荽叶装饰用

Ingredients for pooris:
2 cup Whole Wheat Flour(I used multigrain flour)
2 tbsp Semolina Flour (Suji)
2 tbsp Plain Yogurt
1/8 tsp salt
2-3 cup Cooking oil(For frying)

Ingredients for Bhaji:
2 Medium Size Potato (Boiled and skin removed)
1 medium size Onion
2 small green chillies
1/2 tsp Cummin Seeds (Jeera)
1/2 tsp Mustard Seeds (Rai)
1/8 tsp Turmeric Powder (Haldi)
1/4 tsp Chili Powder (Mirch)
1 tsp Ginger Garlic Paste
1-2 tsp lime juice
Salt to taste
2 tsp chopped coriander leaves/cilantro

1. 两只土豆洗干净用刀子在表皮划上一刀然后煮熟。去皮,稍微压成块状。

2. 洋葱和青辣椒切碎。在一口锅里下2 tbsp油,加入孜然和芥菜籽炒香后加入洋葱和辣椒,炒软之后加入姜蒜蓉, 炒香之后加入姜黄粉,辣椒粉和盐适量, 翻匀。

3. 倒入土豆块翻匀,加入1 杯水,煮滚,继续焖煮5-8分钟,倒入青柠汁,熄火。上桌前撒上切碎的香菜一起吃。

1. Boiled the potato and remove skin, lightly crush it into coarse pieces.

2. Chopped onion and chilli, in a cooking pan, heat up 2 tbsp oil, stir fry mustard and cummin seeds, add chopped onion and green chilli and cook until onion become translucent, add ginger garlic paste, stir till fragrant, season with turmeric powder, chili powder and salt.

3. Add potato pieces and turn well, pour in 1 cup of water, bring to boil, and simmer for 5-8 minutes. Add lime juice before serving. Garnish with chopped coriander leaves before serving.

4. 把油饼所有材料混合,加入 2/3杯水,和成一个面团。摆一边饧面20-30分钟。

5. 揪出汤圆大小的面团,擀开成巴掌大的小圆饼。


6. 锅里倒入食油,加热,中高火把油饼两面炸成金黄色,间中用铲子压压帮助起泡。

4. Knead together all ingredients listed under poori with 2/3 cup of water to form a smooth ball, let it rest for 20-30 minutes.

5. After 30 minutes, pull out small portion to form a small ball, like 2/3 of the ping pong ball size. Roll it out to a small round disk.

Note:Do not use flour to dust the dough or surface as you roll the bread, as the dust will cause small black dots on pooris and dirty the frying oil.

6. Heat up 2-3 inches of cooking oil at medium high.  Fry the pooris on both sides or until golden brown in colour. Use the a slotted spatula to press the poori in between to help puffing.

Serve hot with some sliced onion.


  1. Pooris look delicious with perfect pockets!

  2. Thank you so much of sharing this so called Poori. I did not know it's name until now !! Ha !! I saw a man selling it with Roti Canai, so I bought 2 pieces, they were nice !! So now I can try your recipe !! Thank you.

  3. Mrs Lee... this is very nice indeed... I hope you enjoy the trying!!