How to make Puri Bhaji | Poori Bhaji Recipe Video| Batata bhaji Recipe. Today I am sharing ‘Poori Bhaji’ recipe with step by step video tutorial. ‘Poori Bhaji’ is a combination of two dishes served together where ‘Poori’ is a puffed up, flaky deep fried Indian bread. And Bhaji is a mildly-spiced potato stir-fry. This Maharashtrian version of potato curry goes so well with Pooris. And this meal is known as ‘Poori Bhaji’.

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How to make Puri Bhaji | Poori Bhaji Recipe Video| Batata Bhaji Poori Recipe | @anupama_dreams
Poori bhaji itself makes a gratifying breakfast/lunch meal, but this can also be served as a ‘Thali’ (Indian platter) when appended with some Pickle, Green chutney, Dal, Rice, and Boondi ka raita.

I have shared another breakfast meal ‘Punjabi Aloo Poori’.

How to make Puri Bhaji | Poori Bhaji Recipe Video| Batata Bhaji Poori Recipe | @anupama_dreams

Weekends are the perfect time for making heavy breakfast meals. So I made this puri bhaji as a breakfast meal for my little one last Saturday. And believe me, this was the only food she devoured the entire day. She is very fond of anything ‘Poori’. I can assert that this Puri Bhaji is little-A’s one of the favorite breakfast entrees.

Poori Bhaji has become one of my preferred heavy breakfasts now. Well, I had to say ‘NOW’, because unlike little-A I never liked ‘pooris’ (aka ‘puris’) as a child. Honestly, I must say that I wasn’t so fond of anything fried at all, so still I opt for baked dishes over fried ones. Yet I don’t prefer to eat deep-fried dishes for my breakfast often. But I just can’t resist having poori bhaji every once in a while. And sometimes there’s just no substitute for this particular dish. Puri is one of such dishes, it has to be the fried way only. Otherwise, it could be anything but it won’t be called poori.

How to make Puri Bhaji | Poori Bhaji Recipe Video| Batata Bhaji Poori Recipe | @anupama_dreams

Well, if you ask me now, I find everything just so delightful in this humble, easy and comforting meal. Everything about it I love so much —the mildly spicy flavor, the bright yellow color of bhaji, the textures of bhaji. And above all the combination of poori and bhaji. And what’s not to love when you get a warm and lightly spiced potato bhaji with a hint of Indian spices along with brilliantly puffed up with pooris. Mmmmm, I don’t know about you but I would call it a breakfast bliss. 🙂

How to make Puri Bhaji | Poori Bhaji Recipe Video| Batata Bhaji Poori Recipe | @anupama_dreams

Puri bhaji is a handy nourishing breakfast dish which is quite widespread in India. This meal ‘puri bhaji’ can also be packed as a lunch or picnic. Whenever you visit any restaurant in India you will find this hearty dish in their breakfast menu. The northern part of India is very well-known for poori sabji. You can get it everywhere as a breakfast dish.

I usually make both bhaji and sabji with pooris, so that we get the combined taste of North and West on the same plate.

I primarily make bhaji/sabji first and then poori. This is because this way I can serve piping hot flaky pooris along with bhaji. But you can make puri bhaji in any order.

The sequence I follow when I make this meal is: first I boil potatoes and in the meanwhile, I make the dough. While the dough is resting I make bhaji. And then I finally make pooris. This way I save the time and my meal gets ready fast. 🙂

So let’s get started.

How to make Puri Bhaji | Poori Bhaji Recipe Video| Batata Bhaji Poori Recipe | @anupama_dreams

Watch How to make Puri Bhaji | Poori Bhaji Recipe Video| Batata Bhaji Poori Recipe below (please wait for a couple of seconds for loading).

How to make Puri Bhaji | Poori Bhaji Recipe Video| Batata Bhaji Poori Recipe [RECIPE]

Leran How To Make Puri Bhaji — A Classic, Easy and Comfy Indian Breakfast/Snack Recipe

♥ ♥ ♥ ♥ ♥
(Rating: 5 from 1 reviews)


 For Poori/Puri:
• Whole Wheat Flour / Gehun Ka Atta – 1 1/2 Cup
• Semolina/Suji – 1/4 cup
• Oil – 2 Tbsp
• Salt To Taste
• Oil For Deep-Frying Pooris
• Water For Kneading Dough

For Bhaji/Sabji:
• Oil – 2 tbsp
• Urad Dal/Split black Gram – 1 tsp
• Jeera/Cumin Seeds – 1 tsp
• Rai/Mustard Seeds – 1 tsp
• Heeng/Pinch of asafetida
• Adrak/Ginger, finely chopped – 1 tbsp
• Pyaaz/Onions, sliced – 1 large
• Hari Mirch/Green chilies, chopped – 1 tbsp
• Namak/Salt to Taste
• Aloo/Potatoes, Boiled, and slighly mashed or cubed – 6 small or 3 large
• Haldi/Turmeric Powder – 1/2 tbsp
• Dhaniya/Coriander Powder – 1 tbsp
• Amchoor Powder/Dried Mango Powder – 1/2 tbsp
• Chopped Coriander – 1 tbsp
• Water – 1/8 cup

🕐 Prep time 🕐 Cook time 🕐 Total time
☶ Category ♨ Cuisine ☺ Serves
Main Indian 6


For The Bhaji/Sabji:
1. Heat 2 tbsp oil a non-stick pan.
2. Once oil is hot add urad dal, cumin seeds, mustard seeds and asafetida.
3. Once seeds start turning golden brown add chopped ginger and saute for a minute.
4. Add sliced onions and saute for 3-4 minutes.
5. Now add green chilies and saute for 1 minute.
6. Now add boiled, peeled and slightly mashed or cubed potaotes in oil.
7. Add turmeric powder, coriander powder, salt, and amchoor powder.
8. Give a nice stir to combine potatoes with other spices.
9. Now add in the curry and mix well.
10. Cover the pan with lid and let it cook for 3-4 minutes on low heat or till the water dries out.
11. Garnish with freshly Chopped coriander/cilantro leaves.
12. Remove from heat and serve hot with puri.For The Poori/Puri:
1. Combine the whole wheat flour, semolina salt and 2 tbsp of oil and mix well.
2. Knead into a stiff dough using enough water.
3. Cover the dough with damp cloth and let it rest for 30 minutes.
4. Divide the dough into 3 equal portions and roll out each portion into a thin log as shown in the video.
5. Heat enough oil in a pan for frying.
6. Cut each log into ½-inch pieces and roll each piece into small rounds of 5-inches diameter.
7. To check if the oil is hot enough, add tiny dough pieces to the oil, if it rises up immediately then the oil is ready.
8. Now put one rolled out poori/puri into the hot oil and lightly press it with a spatula so that it puffs up.
9. Fry them till they turn golden brown in color from both the sides.
10. Transfer to a kitchen towel.


1. Always add oil to flour while kneading the dough for puri, this would give you a nice stiff yet a softer dough.
2. Always roll pooris with the help of few drops of little oil, this would make rolling easier.
3. Never roll pooris too thin, they won’t puff up perfectly.
4. Don’t overlap the rolled pooris, they might stick with each other.
5. While frying pooris make sure that oil is hot enough, otherwise pooris will not puff up nicely.


Logo Author: Anupama Paliwal
Recipe Source Link:
Date Published: 2018-01-29

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