Poori Bhaji

  • Breakfast
  • Servings
  • 3Spicy
  • 40 MinsCook Time
  • Cuisine : Maharashtrian
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“Poori-bhaji” or puffed Indian bread with potatoes is a very popular Indian hot-breakfast meal. It is as staple as rice and lentils in many Indian households.


Ingredients for potatoes “bhaji” : Serves 4

  • 5 potatoes – boiled ( I used “Yukon Gold”)
  • 1/4 cup oil
  • 1/4 teaspoon asafoetida/hing
  • 1/2 teaspoon black mustard seeds/rai
  • 1/2 teaspoon turmeric powder/haldi
  • 1 tablespoon ginger, finely chopped
  • 2 green chillies- chopped in big pieces (cut each chilly in half to get 4 big pieces)
  • 4 to 5 curry leaves
  • 4 tablespoons fresh cilantro/ coriander leaves finely chopped
  • 3 tablespoons fresh grated coconut (optional)
  • 1 teaspoon granulated sugar
  • salt to taste

Ingredients for pooris: makes approximately 15 pooris

  • 1 1/2 cups whole wheat flour “chappati aata”
  • 1/2 cup semolina “sooji”
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt or to taste
  • 2 tablespoons hot oil – to knead the dough
  • 3/4 cup water- approximately, required to knead the dough
  • oil for frying

Step By Step Method

  • Step 1. Boil potatoes until tender. I like to boil and cook them to a point until they are tender but not falling apart. Drain the water and keep a kitchen towel on top of the vessel, so the potatoes can steam a little more, about 5 to 10 minutes.

    Step 2. Then peel the potatoes and chop in big cubes and set aside.

    Step 3. Heat oil in a vessel. Add asafoetida and mustard seeds. Wait for the mustard seeds to crackle. Then add green chillies, ginger, curry leaves and turmeric.

    Step 4. Add the potatoes and gently mix. Add sugar and salt to taste.

    Step 5. Cover and keep on very low flame for 5 minutes, till all the flavours get mixed.

    Step 6. Now add the chopped coriander and coconut (if using) and cover again for 5 minutes on low flame.

    Step 7. Serve hot with pooris and slice of lime wedge. Enjoy!


    For making pooris:

    Step 1. Mix the flour, semolina, sugar and salt in a large plate or shallow bowl.

    Step 2. Heat 2 tablespoons oil in a vessel and add this to the above mixture.

    Step 3. Mix it in, gradually add water and start to knead. Add enough water so the dough comes together. Knead until firm, it should not be a soft dough (used to make “chappati”). It has to be firm.

    Step 4. Make 15 equal round portions. Roll each one in 3 inch diameter, round.

    Step 5. Heat oil in a vessel. Once the oil is hot, slide in the poori. Gently press down on one side of the poori with a skimmer. This allows the poori to puff up.

    Step 6. Quickly turn it over and fry the other side.

    Step 7. Drain it on a paper towel. Serve hot.

About Chef


As a leading model, Asmita Kakodker featured in over 250 television and print commercials for prominent brands like Ponds, Maruti, Nivea, Pepsodent and Nirma to name a few. Now, as a homemaker, wife and most importantly, a mother, she uses all her spare time to focus on her new passion – the culinary arts!

“I’ve always wanted to catalog the dozens of recipes that play such a key role in defining who we are – as a family. My blog helps me achieve my goal in a fun and interactive way with other compulsive foodies just like me!” says the always-ebullient Asmita.