Puri Bhaji, Poori Bhaji, Aloo Puri Recipe
by Tarla Dalal
Added to 36 cookbooks
This recipe has been viewed 101175 times
puri bhaji | poori bhaji | Maharashtrian style puri with batata bhaji | puri + aloo bhaji recipe | with 28 amazing images.
Puri Bhaji is a very popular breakfast or lunch dish in India, and is a one meal dish. Many Indians prefer Puri Bhaji over cereals. Puri is an unleavened deep fried golden brown Indian bread and Bhaji is a potato based dry Indian sabzi.
Poori Bhaji is prepared in almost all regions of India, with just mild variations. Puri is made with basic ingredients that are easily available in every Indian household, like whole wheat flour, oil and salt. Dough is kneaded out of the ingredients, rolled and deep fried.
Potato Bhaji is a versatile Indian dry subzi. Just as puri, aloo bhaji is also made with basic everyday ingredients like potatoes, onions, curry leaves, green chillies, coriander for freshness and lemon to get the tangy flavor.
Bhaji can be served with dosa which makes with Masala Dosa, or you can also stuff the bhaji between 2 breads and make a sandwich out of it. My mother made stuffed idlis with the bhaji and it would taste super delicious. Some people also prefer having aloo bhaji with Chapati or Phulka.
You would not miss this puri bhaji in any Indian restaurant breakfast menu. In North India, puri bhaji is must for breakfast and their aloo sabzi is with a tomato based gravy, whereas in Maharashtrian style puri with batata bhaji, the bhaji is dry and served garnished with grated fresh coconut. It is ideal for breakfast because it is easy and quick to make. Kids and adults love piping poori bhaji hot.
Puri bhaji is also a popular Indian street food served as street snack. Those who have traveled in Indian railway would have definitely noticed puri bhaji served on railway station platform. When I was in hostel puri bhaji would be on menu once a week for breakfast which would be accompanied by halwa.
Classic combo of mildly flavored Dry Indian potato side dish and hot puffy puris can also be served along with condiments like pickle and curd. Some people also prefer Puri Bhaji with laccha onions as accompaniment.
Enjoy puri bhaji | poori bhaji | Maharashtrian style puri with batata bhaji with detailed step by step photos.
- Heat the oil in a broad non-stick pan or kadhai, add the mustard seeds and curry leaves and sauté on a medium flame for 30 seconds.
- Add the onions and sauté on a medium flame for 2 minutes.
- Add the turmeric powder and potatoes, mix well and cook on a medium flame for 1 to 2 minutes, while mashing it lightly with a back of the spoon.
- Add the green chilli paste, lemon juice, coriander and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.
- Combine the whole wheat flour, oil and salt all and knead into a stiff dough using approx. 5 tbsp of water.
- Cover and keep aside for 10 to 15 minutes.
- Divide the dough into 12 equal portions and roll out each portion into a 75 mm. (3") diameter round.
- Heat the oil in a deep kadhai and deep-fry the puris a few at a time till they turn golden brown in colour from both the sides.
- Drain on absorbent paper and serve immediately.
- Serve the aloo bhaji hot with puris.
Puri Bhaji, Poori Bhaji, Aloo Puri Recipe recipe with step by step photos
For the aloo bhaji, clean and wash the potatoes. Scrub it well, remove the eyes if using old potatoes. You can either boil the potatoes in a pot, pressure cooker or a microwave. Boil till they are completely soft. We have used 3 medium sized potatoes.
Cool the boiled potatoes slightly and remove the peel.
Place the boiled potatoes on a chopping board and chop them, do not chop very finely chop them little big.
For making the aloo bhaji, heat the oil in a broad non-stick pan or kadhai.
Once the oil is hot, add mustard seeds.
When the seeds crackle, add the curry leaves and sauté on a medium flame for 30 seconds.
Add the onions.
Sauté on a medium flame for 2 to 3 minutes, while stirring occasionally.
Add turmeric powder and potatoes.
Mix well and cook on a medium flame for 1 to 2 minutes.
Don’t forget to mash it lightly with the back of the spoon.
Add the green chilli paste. To learn how to make green chilli paste that would stay fresh for months, check out this recipe of.
Add lemon juice. Also, you can add a little sugar at this stage to balance out the flavours if you like.
Add coriander and salt.
Mix well and cook on a medium flame for 1 minute. Our aloo bhaji is now ready so, keep it aside while we make fluffy poori.
Dough of puri To prepare the dough for soft, puffy pooris, in a deep bowl, take gehun ka atta. Many people even add sooji to make the puri crispier.
Add the oil. Oil can be swapped with melted ghee. This fat basically helps in making soft pooris.
Gradually add water and combine all the ingredients. We have used about 5 tbsp of water. Many people even make use of milk to knead the poori dough. Knead into a stiff dough.
Cover with a lid or damp cloth and keep aside for 10 to 15 minutes.
To roll the puri for frying, after 15 minutes, divide the dough into 12 equal portions.
Apply little oil on the rolling board.
Place a portion of the dough on it and press it lightly.
Roll out a portion into a 75 mm. (3") diameter round. If the dough is sticking a lot, apply a little oil to the rolling board which will help you roll the poori easily. The poori should neither be too thick or too thin.
Similarly, roll out all the portions and spread out on a plate. Do cover them with a damp cloth while you are heating/frying all the poori to prevent them from drying.
To deep-fry poori, heat the oil in a deep kadhai and carefully put 2-3 puris to fry at a time.The oil should neither be too hot or too cold. To check if the oil is at the right temperature or no, drop a small portion of dough in the oil. If it comes up quickly, the oil is too hot and this would brown the poori quickly. If it takes a lot of time, the oil is not hot enough and this would make the puri absorb a lot of oil.
The trick to get a perfectly fluffy poori is to add a puri in hot oil and gently press it with the slotted spoon. Fry the poori till they turn golden brown in colour from both sides.
Drain the poori on an absorbent paper.
Serve the poori bhaji hot. You can enjoy the poori bhaji with Sukhi Aloo Bhaji, Mango Shrikhand, Oondhiya, Puri Bhaji. To make this Maharastrain Style Puri Bhaji garnish it with grated coconut and increase the number of green chillies in the recipe.
Nutrient values (Abbrv) per serving
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