Poori bhaji is famous North Indian (Punjabi) breakfast. There are so many versions of bhaji recipe. But I find this is the best bhaji goes well with poori. For me, to eat this as a breakfast is quite heavy for me. So usually I make it on weekend brunch and skip the lunch.
For those who don’t know ‘poori’ is deep fried and puffed Indian bread and ‘Bhaji’ is potato curry. It is also known as “Aloo Puri” or “Punjabi Aloo Puri”. It is very comfort food. And even kids will also enjoy this dish. Bhaji is made from potatoes so there is no chance to dislike it.
Adapted from - “660 Curries” by Raghavan Iyer
- • Oil – 2 tablespoons
- • Mustard seeds – ½ teaspoon
- • Cumin seeds – ½ teaspoon
- • Green chilies – 3-4, chopped finely
- • Curry leaves – 6-7
- • Onion – 1 cup, cubed
- • Potatoes – 2 cups
- • Water – ½ cup
- • Turmeric powder – ½ teaspoon
- • Lemon juice – ½ teaspoon or to taste
- • Salt – to taste
- • Cilantro – few sprigs, chopped finely for garnishing.
- Heat the oil in a pan on medium heat. Once hot add mustard seeds and cumin seeds. Let them dance around.
- Add chopped green chilies and curry leaves. Let it cook for 30 seconds.
- Then add onions.
- Sauté it till it gets translucent. Do not let them brown.
- Then add potatoes and ½ cup of water. Mix well.
- Add turmeric powder and salt.
- Mix it well.
- Cover it and let it cook till potatoes are cooked. And you will notice that all the water is absorbed. Turn off the stove.
- Add lemon juice. Mix it well.
- Garnish with chopped coriander and serve.
Shelf life – best serve hot. But stays fresh for 3-4 days in refrigerator in air tight container after it cools completely.
Serving suggestions – poori bhaji served as a breakfast. But for my family, it is heavy breakfast. So it is like a meal for us.
Best way to enjoy it – serve hot hot bhaji with hot puffed poori right from stove. Have some pickle on side. I bet you feel heaven on earth.