Popular & Easy To Make Restaurant Style Poori Bhaji

Poori Bhaij
Image credits: Wikipedia

Poori Bhaij

Poori bhaji is a dry potato sabzi. This side dish is served with puri and a variation of small side dishes such as coconut chutney, onion slices, and lemon wedges. Poori bhaji can also be served with rice or dal, but you can also learn how to make poori bhaji with a salad or raita. Other dishes that are commonly served with puri bhaji include kanji made with carrots and beets. Kanji is a fermented beverage that is popular in Northern India.

There are a few versions of this recipe, including the Maharashtrian puri bhaji recipe, puri bhaji recipe restaurant-style, or special puri bhaji that you can serve for festivals and celebrations. Poori bhaji is also slightly different from Punjabi-style aloo poori, but all these dishes are packed with flavor and suitable for a vegetarian diet. A puri bhaji recipe can also be referred to as batata bhaji and is usually served with dosa or chapatis if you don’t want to enjoy the dish with poori. Puri bhaji can also make a delicious breakfast when it’s served with Idli Rava (cream of rice) and coconut chutney.

Here are some important tips to keep in mind to make your own bhaji puri recipe.

Ingredients for Puri Bhaji

To make a delicious puri bhaji recipe, you need the following ingredients:

-4 or 5 medium potatoes (also called batata or aloo)

-a large chopped onion

-a chopped green chili pepper

-1 teaspoon of mustard or mustard powder

-1 teaspoon of cumin

-1 1/2 teaspoon of urad dal (also called black gram)

-3/4 cups of water

-1/2 teaspoon of turmeric

-a pinch of hing (also known as asafoetida)

-about 3/4 cup of chopped coriander or cilantro

-an inch of finely-chopped ginger

-about 15 curry leaves

-2-3 tablespoons of sunflower or peanut oil

-salt to taste

Making Poori Bhaji

The first step in your puri bhaji recipe is to boil the potatoes. Once the potatoes are completed cooked, take them from the heat so they can cool. You make the potatoes in a pressure cooker or steamer for quicker cooking.

The next step in puri bhaji is to peel and chop the potatoes before setting them aside.

Heat the oil in a pan and turn the flame on low. Add the cumin, urad dal, and mustard. Let the ingredients cook together until the mustard starts to crackle, the urad dal is brown, and the cumin sizzles.

Add the onions and stir them into the seasoning. Don’t let the spices burn since this will cause the dish to taste bitter.

Once the onions soften, add the chilies and ginger. Stir these ingredients and fry for about a minute, keeping the heat on low. Add the curry leaves and stir. Then, add the asafoetida and turmeric.

Now, it’s time to add the potatoes and half of the coriander or cilantro. Stir the potatoes in thoroughly. Pour in the water, add the salt, and stir.

Place a lid on the pan and allow the potatoes to simmer for about five minutes.

The bhaji is now ready to be served with your pooris. The bhaji should be served hot and you can garnish the dish with the rest of the coriander.

More Tips for Making Aloo Bhaji

If you’re making the potatoes in the pressure cooker, here are some additional preparation methods. You can place about three cubed potatoes into the pressure cooker with water and salt.

Once the pressure cooker lets out four whistles, set the potatoes aside. In a large Kadai, heat up the oil, mustard, urad dal, chana dal, and red chilies, along with ginger, green chilies, hing, curry leaves, and onion. Saute this mixture until the onions start to brown. You can also turn the pressure cooker down slightly so the ingredients will sputter slightly without burning.

Add turmeric and salt and saute the mixture for about a minute. Add the potatoes back to the pressure cooker and mix the potatoes with the seasonings. Cover and cook the mixture for about five minutes or until all the flavors are absorbed. After the potato mixture is cooked, add a tablespoon of lemon juice, a couple of teaspoons of coriander, and combine well. Enjoy this smoky and tangy aloo with puffy puri.

Notes to Keep In Mind

When you’re making the puri, be sure to knead the dough thoroughly to keep the poori from becoming too oily. Knead the dough tightly to keep it from getting too dry or soft. Don’t roll the dough too thin or thick so the poori with puff properly while cooking. Add Rava to make the puri crispy. Don’t add too much Rava since this can make the puri dough too firm. About one tablespoon of Rava to every two cups of flour is ideal, and it’s best to use the finest Rava available to keep the flatbread from becoming too flaky. You can also add sugar to enhance the taste of the dough and give it a golden color.

When frying the flatbread, press the poori until it becomes puffy, and splash a little oil on it to improve the texture. Don’t allow the puri to fry for too long and serve the poori with aloo while the dish is hot. The longer you wait to serve the puri after preparing it, the more likely the flatbread will become too hard and not as enjoyable.

In most instances, poori is made from a combination of flour, Rava, sugar, salt, and oil. If you enjoy aloo puri at a restaurant, you will notice that the puri features a combination of wheat flour and maida. However, if you’re making the dish at home, you may want to skip the maida since it is high in gluten and wheat flour may be easier to digest. Make sure the flame is not too low while cooking the puri to keep the bread from absorbing too much oil. Keep the flame high during the frying process and don’t allow the flatbread to stay on one side for too long to allow the puris to cook evenly.

Which Foods Go With Puri?

Aloo bhaji and puri go great together. But there are some other paneer dishes, such as paneer butter masala, that are a tasty treat with poori as well. Most vegetable curries prepared with North Indian flavors are delicious with puri; you can enjoy the flatbreads with Seviyan Kheer, Aam Ras, or Sooji Halwa as well.

Making the Pooris Soft

It is important that the pooris are soft because they are often used to soak up gravy or curry dishes. Add adequate ghee to the dough and don’t over-knead it. Make sure the temperature of the oil is not too cold and roll the puri pieces until each flatbread is slightly thick. Don’t overcrowd the pan when frying. If there are too many puris in the oil at one time, the bread won’t puff up properly. The more the bread puffs up, the softer and more enjoyable it will be when eating.

Variations of Poori

There are several types of puri and aloo puri is one of the most popular. Poori bhaji recipes that include potatoes have smashed seasoned potatoes mixed into the flatbread dough. You can also enjoy Masaledar puri in which the seasonings are mixed with the dough before the flatbread is rolled and deep-fried. If you’re a fan of Indian bread, you may also want to try Mangalore buns, which are also called banana poori. This is more of a sweet treat since the mashed bananas are mixed into the flour before the puri is rolled and fried.

When you’re preparing the dish, be sure to use cow’s milk or milk that is full-fat to get the best texture. Don’t use low-fat or skim milk since the lack of fat will make the flatbread too firm. It’s best to use unpasteurized milk to give the puri a spongy texture. While some variations of puri call for Rava, you don’t have to use this ingredient. Roll the dough thoroughly and make sure the oil is very hot to make the puri fluffy if you choose not to use Rava.


Is poori bhaji good for weight loss?

-A traditional poori Sabji recipe is delicious but isn’t used for weight loss. This recipe contains rich ingredients that are not ideal for diabetics or people with cardiovascular issues.

Can we make poori bhaji poori with wheat?

-A puri bhaji ki recipe is usually made with whole wheat flour, but you can also make potato puri bhaji to make the dish gluten-free.

Can we make poori bhaji a day prior?

-You can make a bhaji puri recipe a day ahead of time. It’s best to prepare the poori in advance but wait until you’re about to eat them to deep fry the puri.

Is poori bhaji good for weight loss?

-Puri Sabji is not good for weight loss because it is deep-fried. Fried foods are not ideal for a weight-loss diet. This food is a special treat that can be enjoyed on special occasions or as a “cheat meal.”