Navratri Recipe: Kottu Poori Bhaji

Celebrate Navratri with crisp, tasty Kottu Poori Bhaji, a popular vrat or fasting recipe.

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.

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