23 MIXED VEGETABLE STUFFED POORI ( IN GUJJIA / KAJJIRKAI STYLE )

Mixed vegetables stuffed Poori (Gujjia / Kajjirkai style)


This is one of my favourite food / snack during my school days. Loved to have it in my lunch box. We used to wait for them a lot whenever mom planned to prepare them. Usually she used to make lot of extras and pack it for us as it was a hit during lunch time. They used to vanish off in no time and all my friends too loved them. So giving you some suggestions, try it out and let me know your feedback.

You can use any type of fillings as per your taste:

Some suggestions:

1. Paneer bhurji and or Vegetable paneer bhurji
2. Potato and or Potato peas subji
3. Mix vegetables fry
4. Or just a single veggie fry like carrot/beetroot etc
5. Mushroom masala
6. can fill in with some sundal/lentils.
7. Minced chicken/fish stir fry
8. Onion Tomato Masala
9. Egg Bhurji


Just make sure the stuffings you choose are not too soggy.

For this I have used the mixed vegetables fry which I usually make as a side dish.

For the cover:

Usually use the dough just like the ones made for chapathis/parathas/pooris. Can also use maida/all purpose flour for the outer cover. Will be a savoury version of samos/gujjia/ kajjirkai.

So can use plain wheat flour/whole wheat flour.

Flour/wheat flour - 2 cups
Filling - as required
Salt as needed
Oil for deep frying
Mould

Mix the flour with salt and 1 tbsp of oil and knead like the dough used for making chapathis or pooris. Cover with a plate or wet cloth and set aside atleast for 30 minutes.


Take a small lemon sized ball and dust with some plain flour and roll as small pooris. Lift and layer them on top of the mould and fill in some stuffing. Cover the mould and remove the excess dough. Press to seal well and repeat the process until you are done with all.
Heat oil for deep frying and drop in small batches. Deep fry both sides till golden brown. Remove and serve as it is and or with tomato ketchup or mint chutney or any of your favourite dip.
Will post in more with different fillings whenever I make them.

Enjoy as a snack or pack this in yours or kids lunch boxes.

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1 BHATURA

I make bhaturas both ways ... right from the scratch or if in an hurry use the pillsbury/martha's pizza crust mix which come out awesome... and also it is instant and have to be fried in a low flame... since it gets burned/ cooked fast..

OPTION 1

All purpose flour/Maida - 2 cups
Semolina/SOoji - 2 or 3 tbsp
Yogurt/curd - 3 tbsp
Baking powder - 1/2 tbsp
Sugar - 1/s tbsp
Salt
Oil
Water

In a mixing bowl add maida , semolina, baking powder, sugar and salt...mix well...then add yogurt and mix...add additional required amount of water and mix into soft poori dough ...if it is too sticky add few drops of oil...mix well...cover with a wet cloth and set it aside for 15 to 30 minutes...take a small ball size and roll as poori's using very less dusting flour..usually this kind of poori are thicker and also bigger than the regular ones...deep fry one by one both sides in oil and enjoy with channa/chole.
OPTION 2

If you are in a hurry want to make instant bhatura's then try pizza crust mix from any store...I usually get Martha or Pillsbury brand...mix as per the instructions in the pack...set it aside for just 5 minutes...take small sized balls and roll into poori shapes...deep fry in oil ( medium flame)...and enjoy your fast and tasty bhatura's.

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0 POORI ( Plain)

Everybody loves poori and when you get a good puffed poori, that is some extra satisfaction even when though the taste is the same... I love to have my poori well puffed up and also in good brown colour.For colour or pooris with vegetable visit my section under pooris or recipes A-Z under pooris ..you can see pooris can be made with cilantro juice, mint, carrot, beetroot,spinach and even tomato(will post this soon)...they are all my mom's special..we used to love having it when kids...even now

Wheat flour - 2 cups
Salt
Oil for deep frying
Sugar - a pinch( like around 1/4 tsp)
(adding sugar helps to puff up the poori)


Variation:
Can add a tbsp of fine sooji/semolina when kneading the dough...will also help you to retain the crispness for few mts.Mix flour with salt ,also add a pinch of sugar for puffing up. Add water little by little and make a thick dough...just add a drop of oil and mix well...cover with a wet cloth or plate and keep aside for 10 mts...take a small lime size of dough and roll as pooris...add them in hot oil and deep fry in oil. For good puffing up of pooris, when you add the rolled pooris in oil...with the help of a ladle hold it under the oil..just like immersing them for 4 - 5 seconds... release and you can see them puffing up.

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0 POORI ( colour reddish maroon )(BEETROOT POORI)

This is one of my mom's favourite recipe... she often makes pooris of different colours with many vegetables... like carrot...spinach..mint and coriander... beetroot... tomato...
We used to love the colours and will always choose which colours to have next...

Wheat flour - 2 cups
salt as needed
oil for frying
sugar - a pinch
Beetroot - 1 medium

Peel and chop beetroot and add them in a mixer and make a smooth paste(if needed can also little water for grinding). Strain if needed with a strainer. Most of the time I strain to get a clear liquid, but you feel that you loose the nutrition then you can add the whole juice.



Mix flour with salt and little oil , add a pinch of sugar for puffing up. Now add the paste and prepare a thick dough for poori . Allow it to set for 10 - 15 mts. Take small balls and roll as pooris. Heat oil in a frying pan ...drop the rolled pooris... press the pooris with the ladle for few seconds( this will help in puffing up)and deep fry till light or dark brown in oil.

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0 POORI ( colour orange)(CARROT POORI)

This is one of my mom's favourite recipe... she often makes pooris of different colours with many vegetables... like carrot...spinach..mint and coriander... beetroot... tomato...
We used to love the colours and will always choose which colours to have next.

Wheat flour - 2 cups
salt as needed
oil for deep frying
sugar - 1 pinch
Carrot - 2 or 3 medium
Peel and Chop carrots into thick pieces . Add little water and grind them in a mixer/blender to a smooth paste. Strain if needed with a strainer.

Mix flour with salt and little oil , add a pinch of sugar for puffing up. Now add the paste and prepare a thick dough for poori . Allow it to set for 10 mts.Take small balls and roll pooris . Heat oil in a frying pan ...drop the rolled pooris... press the pooris with the ladle for few seconds( this will help in puffing up)and deep fry till light or dark brown in oil.

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0 POORI ( colour Green)

Coriander/kothamalli leaves and mint/pudina leaves Poori


This is one of my mom's favourite recipe... she often makes pooris of different colours with many vegetables... like carrot... spinach .. coriander... beetroot... tomato...
We used to love the colours and will always choose which colours to have next...


Wheat flour - 3 cups
salt and oil for the dough
sugar - 1 tsp
Cilantro - 1/2 bunch
Mint leaves - 1/2 bunch
Oil for deep frying

In a mixer add cilantro and mint leaves. Make a smooth paste with very little water around 1/2 - 1 cup .. if needed u can also strain with a strainer. I always strain and extract juice out of it.


Mix flour with salt and little oil , add sugar for puffing up. Now add the paste and prepare a thick dough for poori. If water is not sufficient, then add some more water to ground mixture and strain and add while preparing dough. Allow it to set for 10 mts. Take small balls and roll as pooris. Heat oil in a frying pan for deep frying ... drop the rolled pooris... press the pooris with the ladle for few seconds( this will help in puffing up)and deep fry till light or dark brown in oil. Turn to cook the other side. The flavor of mint will be too good and kids too enjoy the colors and eat.

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