Flavourful Poori Bhaji – Classic Indian Potato Curry with Puffy Pooris
Indulge in soft, puffed pooris paired with a spicy and comforting potato bhaji — a beloved North Indian combo perfect for breakfast or brunch.
Prep Time
15 min
Cook Time
30 min
Serving
4
Difficulty
Intermediate
About This Recipe
Poori Bhaji is a beloved traditional Indian meal combining fluffy, deep-fried pooris (unleavened wheat flatbreads) with a warm, spiced potato curry (bhaji). The bhaji is flavoured with mustard seeds, cumin, curry leaves, green chillies, turmeric — plus onions and tomatoes — giving it a comforting yet vibrant taste. Pooris are light on the inside and crisp on the outside, making them the perfect vessel for the soft, hearty potato bhaji. This combo is a go-to for festive breakfasts, relaxed brunches, or simple weekend indulgence.
Ingredients
- For Poori (Fried Bread):
- 1 cup whole wheat flour (atta)
- 1 tbsp semolina / rava (optional, for crispness)
- ½ tsp salt
- 2 tsp oil / ghee (mixed into dough)
- Water, as needed to knead a firm dough
- Oil, for deep-frying pooris
- For Bhaji (Potato Curry):
- 4–5 medium potatoes, boiled and cubed
- 2 tbsp oil for cooking
- 1 tsp mustard seeds
- ½ tsp cumin seeds (jeera)
- A pinch of asafoetida (hing)
- 6–8 curry leaves
- 2–4 green chillies, slit or chopped
- 1 large onion, sliced or chopped
- 2 tomatoes, chopped / sliced / pureed (depending on style)
- ¼ tsp turmeric powder
- ½–1 tsp red chili powder (depending on heat)
- Salt, to taste
- Handful of fresh coriander (cilantro), chopped for garnish
- (Optional) ¼ tsp fenugreek seeds (methi)
- (Optional) A little lemon juice for finishing
Nutritional Information
- Calories: 362.6 kcal
- Protein: 7.26 g
- Fat: 13.1 g
- Carbohydrates: 54.23 g
- Fiber: 6.99 g
Directions
1. Prepare the Poori Dough
- In a mixing bowl, combine whole wheat flour, semolina, salt, and oil.
- Gradually add water and knead to form a firm dough. Cover and rest for 10–15 minutes.
2. Make the Potato Bhaji
- Heat oil in a pan. Add mustard seeds; let them splutter. Then add cumin seeds, hing, and curry leaves.
- Add green chillies and onions; sauté until onions soften.
- Add tomatoes and ginger (if using), cook until tomatoes soften.
- Add turmeric, chili powder, salt, and any optional spices (like fenugreek). Stir well.
- Add the boiled / cubed potatoes, mix gently. Add a little water if needed, cover, and cook on low for a few minutes to let the flavors blend.
- Finish with chopped coriander. (You can also add a little lemon juice for brightness.)
3. Fry the Pooris
- Heat enough oil in a deep kadhai or frying pan.
- Divide the dough into small balls. Roll each into a thick disc (not too thin).
- Carefully slide the rolled poori into the hot oil.
- Press gently with a spatula so that the poori puffs up. Flip and fry until golden on both sides.
- Remove and drain on paper towels or absorbent paper to remove excess oil.
4. Serve
- Arrange hot pooris on a plate or basket.
- Serve with the potato bhaji in a bowl.
- Garnish with extra coriander. Optionally, serve with lemon wedges or a side of pickle / curd for contrast.
5. Tips & Variations
- Whole Wheat vs Maida Pooris: Use whole wheat flour for a healthier version, or mix a bit of maida for a lighter puff.
- Crispy Poories: Make sure oil is hot enough before frying; press gently with a spoon or spatula to help them puff.
- Bhaji Texture: For a softer, more mashed bhaji, lightly mash some potatoes during cooking. To keep them chunky, reduce stirring.
- Add Veggies: Add green peas, capsicum, or carrots to the bhaji for a more colorful and nutritious version.
- Spice Adjustments: Add ginger or garlic for extra flavor; adjust green chillies or red chili powder to control heat.
- Oil Control: Use a slotted ladle to drain excess oil from pooris after frying.
- Make It Lighter: Instead of deep-frying, you can try pan-frying the poori in a shallow layer of oil for a lighter version.
What's Your Reaction?
Like
0
Dislike
0
Love
0
Funny
0
Angry
0
Sad
0
Wow
0
