Puri bhaji or Poori Kizhangu is a traditional breakfast dish for North Indians and South Indians as well. The deep-fried rounds of flour are served alongside the spiced potato dish, which may be dry or curried depending on your preference.
Breakfast time in India is all about puri bhaji. This vegetarian dish has been a staple for centuries and some Indian households prefer it to cereal for breakfast because of how relatively inexpensive, tasty, and filling the food can be! Puri bhaji is often eaten at lunchtime as well when served along with condiments such as Dahi (yogurt) or salad which are both very popular foods found throughout central India. In street markets across the region, you’ll find vendors selling this delicious snack that goes by many aliases: chaat masala, namkeen puris, tawa pulao… but don’t worry – no matter what locals call them they’re always just pure joy on your taste buds!
Poori Kizhangu Recipe | How To Make Poori Kizhangu
This kizhangu recipe is an ideal side dish for poori make with potato. Poori is one of dishes liked by all and with this kizhangu poori will taste still more good and will want to have one or two more than your normal.
Boil, peel and mash potato.
Chop onion, slit green chili lengthwise.
Heat oil in a kadai. Add mustard seeds. When it splutters add gram dal, turmeric powder, curry leaves, green chili and fry well.
Add onion and fry well until golden brown. Frying until golden brown.
Add a 1-2 cups of water for the consistency you desire. When it boils add mashed potato and salt to taste. Mix well.
Mix gram flour in water and pour it in the kizhangu so that everything combines well.
When it begin to boil and everything combines, we'll remove from fire and serve with hot pooris.
- Amount Per Serving
- Calories 499
- % Daily Value *
- Total Fat 29g45%
- Sodium 21mg1%
- Potassium 407mg12%
- Total Carbohydrate 55g19%
- Dietary Fiber 7g29%
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.