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Poori Bhaji

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Who can say no to the age old favourite – Poori Bhaji or Puri Bhaji? For the Indian culinary virgins, poori or puri is a flat bread, made from whole wheat flour, that is deep fried and served with a variety of sides – mainly consisting of potatoes or white chana.

Poori is one of the most loved breads across the country, transcending all states, palettes and tastes becoming more of a national dish than a state delicacy. Like many of our Parathas or Rotis, poori is pretty versatile. A slight variation in its method of preparation and serving gives a subtle hint of the place of its origin. Be it the Chole Bhature, hinting of Punjab or Poori masala, indicating its Southern cousin, or a Luchi from the Eastern side, it is no doubt, a very well received breakfast items of all times.

In our recipe here, we will make the timeless Poori Bhaji. Bhaji is a generic term referring to vegetable curry, usually containing whole or mashed potato. This Poori Bhaji recipe calls for a simple stir fry of potato and onions, making it a South Indian delicacy. The potato bhaji can either be dry, semi-dry or a gravy consistency (usually involving a couple of tomatoes). Simply stir fry it with jeera and spices, it becomes Jeera Aloo of Gujarati fame; mash it well and cook it with a couple of tomatoes and onions, it becomes the masala for Poori Masala in Tamil Nadu or an equivalent Sagoo from Karnataka. Or just whip it any which way you like, you just can’t go wrong with the deadly combination of Poori and Potato.

Poori Bhaji / Poori Masala Kizhangu

Poori Bhaji / Poori Masala Kizhangu
3.50 from 2 votes

Poori Bhaji (Poori Masala)

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast, Snack
Cuisine: Indian, South Indian


For Pooris

  • 2 cup Wheat Flour
  • 2 tbsp Fresh Curd
  • Water to knead dough
  • as per taste Salt
  • for frying Oil

For Bhaji

  • 500 g Potatoes boiled, peeled and diced
  • 1 Onion large. finely chopped
  • 3 Green Chillies slit vertically
  • 3 to 4 Ginger Cloves finely chopped or grated
  • 1/4 tsp Turmeric Powder
  • 1 tsp Lemon Juice
  • 4 tbsp Oil
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Cumin Seeds
  • as per taste Salt -
  • handful Coriander finely chopped


For Pooris:

  • Mix the curd and salt in the flour.
  • Knead it into a slightly hard dough with water.
  • Keep aside for 15 minutes.
  • Pinch small pieces off the dough and roll it into balls.
  • Dip each ball in oil and roll it into a disc using a rolling pin.
  • Heat oil in a deep pan, fry on both sides till light brown.
  • Drain excess oil on a kitchen paper, repeat for remaining dough.
  • Serve hot with Bhaji.

For Bhaji:

  • Heat oil in a pan, add the mustard seeds and allow to splutter.
  • Add the cumin, ginger, garlic, chilli, onion and stir fry till onion is tender.
  • Add potatoes, salt and turmeric.
  • Stir well and cook for a minute or two.
  • Turn off the flame and squeeze a few drops of lemon juice and mix well.
  • Transfer to bowl, garnish with chopped coriander.
  • Serve hot with pooris.


Avoid making the dough too soft as it will need dusting with flour while rolling. When made so, the pooris will leave a lot of sediments in the oil and therefore cannot be re-used.


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