How to make Puri Bhaji - Poori Bhaji - Batata Bhaji Poori
Last Updated: by Anupama | 6 MIN READ
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’.
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.
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. 🙂
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 - Batata Bhaji Poori [Recipe]
How to make Puri Bhaji. ‘Poori Bhaji’ is a combination of two dishes served together where ‘Poori’ is a puffed up, flaky deep fried Indian bread.★★★★✰
(Rating: 4.3 from 42 reviews)
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For Poori/Puri //
1 1/2 cups whole wheat flour (gehun ka atta)
1/4 cup semolina (suji)
2 tablespoons oil
Salt to taste
Oil for deep-frying pooris
Water for kneading dough
For Bhaji/Sabji //
oil - 2 tablespoons
1 teaspoon split black gram (urad dal)
1 teaspoon cumin seeds (jeera )
1 teaspoon mustard seeds (rai)
a pinch of asafetida (hing)
1 tablespoon adrak (ginger), finely chopped
1 large onions (pyaaz), sliced
1 tablespoon green chilies (hari mirch), chopped
Salt (namak) to taste
6 small or 3 large aloo/potatoes, boiled, and slighly mashed or cubed