Poori Bhaji Recipe

रेसिपी को हिन्दी में पढ़े

Puri 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

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.

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  or south indian poori masala. These potato dishes have slight gravy unlike today’s batata bhaji.

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 puri bhaji 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.

Check out other breakfast recipes
Aloo paratha  //  Methi thepla  //  Rava upma  //  Kanda batata poha


How to make Puri bhaji recipe (Step by Step Photos):


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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

Serving Suggestion: Serve puri 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.

Notes:

  • 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

Poori Bhaji Recipe | How to make Poori bhaji / Puri bhaji
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Poori bhaji recipe (How to make Puri bhaji recipe)

US measuring cups are used (1 cup = 240 ml)
Course Breakfast
Cuisine Indian, Maharashtrian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Yield 2 Servings
Author Kanan

Ingredients (1 cup = 240 ml)

For Batata bhaji:

  • 2 medium or 2 cups Potatoes boiled, peeled and cubed
  • 2 tablespoons Oil
  • ½ teaspoon Mustard seeds
  • ½ teaspoon Cumin seeds
  • 2-3 Green chili chopped finely
  • ½ inch Ginger chopped finely
  • 7-8 Curry leaves
  • ½ teaspoon Turmeric powder
  • a pinch Hing (Asafoetida)
  • Salt to taste
  • ¼ cup Water
  • 2 teaspoons Lemon juice
  • 2 tablespoons Cilantro or coriander leaves chopped finely

For Poori Recipe:

  • 1 cup Whole wheat flour (Chapati atta)
  • Salt to taste
  • 1 teaspoons Oil + more for deep frying
  • ¼ cup + 2 tablespoons Water

Instructions

Boiling the potatoes:

  1. To boil the potatoes, take washed potatoes in a pressure cooker, add enough water so potatoes are submerged in water.
  2. Cover the lid, put the weight on, Turn the heat on medium. Pressure cook it for 2-3 whistles.
  3. 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.
  4. Let the potatoes cool down, then peel it and cut into cubes.
  5. Also chop green chilies and ginger.

Making batata bhaji:

  1. Now heat the oil in a pan on medium heat. Once hot add mustard seeds and let them pop.
  2. Then add cumin seeds and let them sizzle.
  3. After that saute in green chilies and ginger for a minute.
  4. Then add curry leaves. after 30 seconds, add turmeric powder and hing.
  5. Immediately add potatoes and salt.
  6. Mix well without mashing the potatoes too much.
  7. Add water and mix. Cover the pan and cook for 2-3 minutes. If needed, stir between.
  8. Lastly add lemon juice and mix.
  9. Sprinkle chopped cilantro or coriander leaves on top.
  10. Turn off the stove:

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.
  5. After resting time knead the dough once again to smooth out.
  6. Divide the dough into 12 equal sized portions, Make smooth ball out of it.
  7. Flatten it out between your palm and make disc. Keep those discs covered with kitchen towel, so they don’t dry out.
  8. Now using rolling pin and rolling board, make 2-3 inch diameter circle.
  9. Roll few pooris and keep them in a plate, also keep them covered with kitchen napkin.
  10. Heat the oil in a pan on medium heat for deep frying. Once hot slide one poori into hot oil.
  11. By very gentle pressing using back of slotted spatula fry them. It will help poori to puff up.
  12. As it is puffed up and bottom side is light brown meaning no more bubbles in the oil.
  13. Then flip it. Fry the other side until it is light golden brown in color.
  14. Remove it from the oil using slotted spoon and place on paper towel lined plate.
  15. fry all the pooris same way and serve with batata bhaji.

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