Celebrate Navratri with crisp, tasty Kottu Poori Bhaji, a popular vrat or fasting recipe.
Photographs: Kind courtesy Rasotsav
Kottu Poori Bhaji
Recipe courtesy: Rasotsav
Serves: 3-4
Ingredients
For the aloo bhaji
- 2 cups boiled cubed potatoes
- 1 tbsp ghee
- ½ tsp jeera or cumin seeds
- 1 tej patta or bay leaf
- 2 cloves
- 1 small stick of cinnamon
- 1 tsp red chilly powder
- ½ tsp coriander powder
- ½ tsp jeera or cumin powder
- Rock salt to taste
- 2 tbsp finely chopped fresh green dhania or coriander or cilantro
For the kottu pooris
- 1 cup kuttu or buckwheat flour
- 2 tbsp paniphal or arrowroot flour
- 1 tbsp hot melted ghee
- Rock salt to taste
- Ghee, for frying
- Water
Method
For the aloo bhaji
- Heat the ghee in a heavy-bottomed kadhai or pan and add the cumin seeds.
When they crackle, add the bay leaf, cloves and cinnamon.
Saute over a medium heat for a few seconds.
Add the coriander powder, red chilly and cumin powder and mix well.
Cook for 3 to 4 minutes, stirring continuously.
Add the cubed potatoes, rock salt and cook for another 6-7 minutes.
Garnish with chopped coriander.
Take off heat and keep aside.
For the kottu pooris
- Combine all the ingredients in a bowl and knead into a semi-stiff dough using enough water.
Divide the dough into 15-16 equal portions and roll each portion into a 75 mm (3") circles.
- Heat the ghee in a heavy-bottomed kadhai and deep fry the pooris, on both sides, a few at a time, till they turn golden brown.
Drain excess ghee and place onto a a paper towel or tissue-lined plate.
- Serve hot with the aloo sabzi.
Rasotsav is a vegetarian restaurant serving Rajasthani and Gujarati food in Mumbai.