Poori Bhaji Recipe | How to make Poori bhaji / Puri bhaji

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Poori Bhaji Recipe – Bhaji means batata bhaji which is Maharashtrian version of potato subzi/side dish. It is served with puffed, deep fried Indian bread aka poori.

Poori Bhaji Recipe | How to make Poori bhaji / Puri bhaji

Potato side dish with puri is a classic combination that everyone likes it. There are many variation of making potato side dish. The method of making it will be different from region to region. Today I am sharing Maharashtrian style puri bhaji. It is popular Mumbai street food.

Sometimes I do make Punjabi style aloo poori. The potato dish has slight gravy unlike today’s batata bhaji.

This Batata bhaji is mild and flavored with ginger and curry leaves. Addition of lemon juice and coriander leaves also add some flavor to the bhaji. In short, it is mildly spiced yet delicious and flavorful.

Poori Bhaji Recipe | How to make Poori bhaji / Puri bhaji

This is no onion no garlic batata bhaji as well as it is vegan.

Actually this is eaten as a breakfast. But for me and hubby this breakfast is heavy. We both cannot handle heavy food in the morning. So I usually make this as a dinner or lunch. If I make as a lunch, I do make dal-rice as well. But still poori bhaji does appear in my kitchen very rarely or I can say occasionally as it is not good idea to have poori on regular basis.


How to make Poori bhaji (Step by Step Recipe with Photos):


Making batata bhaji:

1) To boil the potatoes, take washed potatoes in a pressure cooker, add enough water so potatoes are submerged in water. Cover the lid, put the weight on, Turn the heat on medium. Pressure cook it for 2-3 whistles. Cooking time depends on the size, type and quality of potatoes, I am giving here a rough idea.

2) Let the pressure go down by itself then open the cover. Check the potatoes by inserting a knife, it should go inside very easily and effortless. Potatoes should be soft and not mushy. Let the potatoes cool down, then peel it and cut into cubes. Also chop green chilies and ginger.

3) Now heat the oil in a pan on medium heat. Once hot add mustard seeds and let them pop.
Poori Bhaji Recipe | How to make Poori bhaji / Puri bhaji

4) Then add cumin seeds and let them sizzle.

5) After that saute in green chilies and ginger for a minute.
Poori Bhaji Recipe | How to make Poori bhaji / Puri bhaji

6) Then add curry leaves.

7) after 30 seconds, add turmeric powder and hing.
Poori Bhaji Recipe | How to make Poori bhaji / Puri bhaji

8) Immediately add potatoes and salt.

9) Mix well without mashing the potatoes too much.
Poori Bhaji Recipe | How to make Poori bhaji / Puri bhaji

10) Add water and mix.

11) Cover the pan and cook for 2-3 minutes. If needed, stir between.
Poori Bhaji Recipe | How to make Poori bhaji / Puri bhaji

12) Lastly add lemon juice and mix.

13) Sprinkle chopped cilantro or coriander leaves on top.
Poori Bhaji Recipe | How to make Poori bhaji / Puri bhaji

Making Pooris:

1) Take whole wheat atta and salt in a bowl and mix well.

2) Add a teaspoon of oil and mix well with your fingertips, so everything is incorporated well.
Poori Recipe (Puri Recipe) | How to make Pooris

3) Now add little water at a time and start kneading the dough. It should be smooth and tight (NOT SOFT like roti or chapati dough).

4) Cover the dough and let it rest for 15 minutes. After resting time knead the dough once again to smooth out.
Poori Recipe (Puri Recipe) | How to make Pooris

5) Divide the dough into 12 equal sized portions, Make smooth ball out of it.

6) Flatten it out between your palm and make disc. Keep those discs covered with kitchen towel, so they don’t dry out.
Poori Recipe (Puri Recipe) | How to make Pooris

7) Now using rolling pin and rolling board, make 2-3 inch diameter circle. It should not be too thin or too thick. Never use any dry flour while rolling as a dusting. Otherwise flour will burn while frying and then that burnt black flour particle will stick to the next poori.

8) Roll few pooris and keep them in a plate, also keep them covered with kitchen napkin.
Poori Recipe (Puri Recipe) | How to make Pooris

9) Heat the oil in a pan on medium heat for deep frying. Once hot slide one poori into hot oil. By very gentle pressing using back of slotted spatula fry them. It will help poori to puff up.

10) As it is puffed up and bottom side is light brown meaning no more bubbles in the oil. Then flip it.
Poori Recipe (Puri Recipe) | How to make Pooris

11) Fry the other side until it is light golden brown in color. Do not fry for long time otherwise it will get crispy and hard with dark brown in color. we don’t want that.

12) Remove it from the oil using slotted spoon and place on paper towel lined plate. fry all the pooris same way and serve with batata bhaji.
Poori Recipe (Puri Recipe) | How to make Pooris

Serve Poori bhaji as a breakfast or brunch. If you cannot eat heavy food in the morning like me then enjoy it as a dinner or lunch. Make some dal-rice on side. Thus you can cut down the portion of poori (indulging food) in your meal.

Poori Bhaji Recipe | How to make Poori bhaji / Puri bhaji


Notes, Tips and Variations:


Always make bhaji first and keep the poori dough ready. While your family members or you are ready to eat, roll and fry the pooris, other side just warm up the bhaji. Serve hot puri and warm bhaji.

The one you get at the street food stalls or in restaurants has south Indian flavor in the bhaji. This flavor comes from the addition of urad dal and curry leaves in the tempering and also addition of onions. They also use the same bhaji as a stuffing in dosa. Here I have skipped the urad dal and onions.

There is another version of Maharashtrian batata bhaji on the blog which has onions in it. If you want you can make that instead of this. Both versions taste good with puri.

Poori Bhaji Recipe | How to make Poori bhaji / Puri bhaji


Here is the Poori bhaji recipe:


Poori Bhaji Recipe | How to make Poori bhaji / Puri bhaji
 
Prep time
Cook time
Total time
 
Poori Bhaji Recipe - mild potato subzi served with fried puffed pooris. A popular Mumbai street food.
Author:
Category: Breakfast or brunch or dinner
Cuisine: Maharashtrian, Indian
Yield: 2 Servings
Ingredients
For Batata bhaji:
  • Potatoes - 2 medium or 2 cups, boiled, peeled and cubed
  • Oil - 2 tablespoons
  • Mustard seeds - ½ teaspoon
  • Cumin seeds - ½ teaspoon
  • Green chili - 2-3, chopped finely
  • Ginger - ½ inch piece, chopped finely
  • Curry leaves - 7-8
  • Turmeric powder - ½ teaspoon
  • Asafoetida or hing - a pinch
  • Salt - to taste
  • Water - ¼ cup
  • Lemon juice - 2 teaspoons
  • Cilantro or coriander leaves - 2 tablespoons, chopped finely
For Poori Recipe:
  • Atta or whole wheat flour - 1 cup
  • Salt - to taste
  • Oil - 1 teaspoons + more for deep frying
  • Water - ¼ cup + 2 tablespoons
Instructions
Making batata bhaji:
  1. To boil the potatoes, take washed potatoes in a pressure cooker, add enough water so potatoes are submerged in water. Cover the lid, put the weight on, Turn the heat on medium. Pressure cook it for 2-3 whistles. Cooking time depends on the size, type and quality of potatoes, I am giving here a rough idea.
  2. Let the pressure go down by itself then open the cover. Check the potatoes by inserting a knife, it should go inside very easily and effortless. Potatoes should be soft and not mushy. Let the potatoes cool down, then peel it and cut into cubes. Also chop green chilies and ginger.
  3. Now heat the oil in a pan on medium heat. Once hot add mustard seeds and let them pop.
  4. Then add cumin seeds and let them sizzle.
  5. After that saute in green chilies and ginger for a minute.
  6. Then add curry leaves. after 30 seconds, add turmeric powder and hing.
  7. Immediately add potatoes and salt.
  8. Mix well without mashing the potatoes too much.
  9. Add water and mix. Cover the pan and cook for 2-3 minutes. If needed, stir between.
  10. Lastly add lemon juice and mix.
  11. Sprinkle chopped cilantro or coriander leaves on top.
Making Pooris:
  1. Take whole wheat atta and salt in a bowl and mix well.
  2. Add a teaspoon of oil and mix well with your fingertips, so everything is incorporated well.
  3. Now add little water at a time and start kneading the dough. It should be smooth and tight (NOT SOFT like roti or chapati dough).
  4. Cover the dough and let it rest for 15 minutes. After resting time knead the dough once again to smooth out.
  5. Divide the dough into 12 equal sized portions, Make smooth ball out of it.
  6. Flatten it out between your palm and make disc. Keep those discs covered with kitchen towel, so they don’t dry out.
  7. Now using rolling pin and rolling board, make 2-3 inch diameter circle. It should not be too thin or too thick. Never use any dry flour while rolling as a dusting. Otherwise flour will burn while frying and then that burnt black flour particle will stick to the next poori.
  8. Roll few pooris and keep them in a plate, also keep them covered with kitchen napkin.
  9. Heat the oil in a pan on medium heat for deep frying. Once hot slide one poori into hot oil. By very gentle pressing using back of slotted spatula fry them. It will help poori to puff up.
  10. As it is puffed up and bottom side is light brown meaning no more bubbles in the oil. Then flip it.
  11. Fry the other side until it is light golden brown in color. Do not fry for long time otherwise it will get crispy and hard with dark brown in color. we don’t want that.
  12. Remove it from the oil using slotted spoon and place on paper towel lined plate. fry all the pooris same way and serve with batata bhaji.
Additional Info
Taste – medium spicy

Shelf life – You can store bhaji in airtight container in the fridge for 3-4 days. But it is not advisable to store pooris. If stored in container then it won’t stay puffy and will become soft and soggy.

Serving suggestions – Serve as a breakfast or brunch or meal. Have some pickle or kachumber on side.

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Comments

  1. says

    love the poori bhaji combo
    and ur pooris looks so white puffy. anytime when i run out of ideas or vegetables in my kitchen this humble potato comes to the rescue

    love it totally