Sandy seashores surrounded by shacks, villas, and cottages are what you see when you set foot in Goa. Recent seafood is normally the primary draw for all foodies who go to this a part of the nation. From Goan prawn balchao to fish curry, you can be spoiled for alternative. Breakfast items embody prawn risotto and Goan shrimp patties too.
Nevertheless, a lesser-known breakfast from the state that you simply won’t have heard of is poori bhaji. Sure, you learn that proper. Poori is a kind of deep-fried Indian puffed bread, whereas patal bhaji is a gloopy curry normally made with potatoes and peas. Now, one could surprise what’s so particular concerning the one which Goans make. Properly, as an alternative of potatoes, patal bhaji constituted of colocasia leaves is among the many classics right here.
All About This Breakfast Mixture
The pooris stay the identical: deep-fried, golden brown, and crunchy puffed bread made with wheat flour dough. Nevertheless, the bhaji served together with it’s referred to as patal bhaji, a runny vegetable dish made with colocasia leaves and chana dal. Combined collectively, it turns into a nutritious affair. The yummy bhaji and poori kind a hearty mixture and will at all times be served scorching.
For making it, chana dal is soaked in water for about 4-5 hours, and colocasia leaves are washed and chopped. The combination is then cooked along with jaggery, inexperienced chillies, and tamarind to provide the bhaji a candy and bitter taste. This one is fashionable not solely in Goa but additionally all through Maharashtra as “aalu chi patal bhaji.”
Similar to this patal bhaji, the classic aloo bhaji is also made in Goa but has a slightly different taste. While the ones made in other North Indian states have a spicy taste, the Goan potato bhaji is slightly on the sweeter side. You’ll also find variations in the recipes for the same in the form of mushrooms, paneer, cauliflower, tomatoes, etc.