Poori bhaji recipe

Recipe Categories: Breakfast Dishes
Preparation Time : 30 min Cooking Time : 30 min Serves : 4

Poori Bhaji is a popular dish in India. It is loved by all age groups for dinner or breakfast, Preparation of Bhaji varies from region to region. Poori and aloo bhaji is a perfect combination, and an easy to make a recipe with simple ingredients.  





Ingredients to prepare poori –


Wheat flour – 2 cups

Water – 1 cup

Oil – 1 tsp

Salt to taste

Oil for deep frying.

Ingredients to prepare Bhaji


Potato – 5 no’s

Onion – 3 medium(sliced into thin)

Mustard seeds – 1 tsp

Urad dal – 1 tsp

Chana dal -1 tsp

Cashew nut – 4 tbs

Curry leaves – 3 springs

Green chilies – 4 chopped

Coriander leaves – 1 bunch (chopped)

Turmeric powder – 1/2 tsp

Salt to taste

Oil to fry



In a mixing bowl add wheat flour, salt  mix together add water slowly and knead it to a soft dough


Add 1 Tsp of oil and knead it for few min to a soft dough, similar to chapati dough consistency. Rest it for 15 min, keep the dough covered.


Divide into small round ball as a lemon sized ball and roll gently to a round shaped Poori by adding oil or dusting wheat flour, it should be little thicker than roti or chapati.


Heat oil in a kadai, when it becomes hot deep fry the prepared poori to a golden brown, then gently flip to the other side and cook till it turns to golden, remove and drain out the excess oil in it.


Hot poori is ready to be served .

To make Bhaji –

Take boiled and cooled potatoes in a bowl and mash it by adding turmeric powder to it and keep ready


Heat a kadai add oil in it when it becomes hot add mustard seeds, when it begins to crackle add cashew nuts saute for a while add urad and chana dal fry till golden brown (do not over burn or under cook)


Add curry leaves, green chilies fry for a while


Add chopped onion into it fry till it turns to translucent in colour


When onion turns to light brown in colour add mashed potato and salt to taste


Mix all together properly.


Finally add chopped coriander leaves, mix once again and turn off the flame.


Aloo bhaji is ready to be served with hot poori’s

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