poori bhaji recipe, how to make poori bhaji | batata bhaji recipe

poori bhaji

this poori bhaji recipe is the maharashtrian version of potato curry with pooris.

this is a dry potato sabzi served with pooris and sometimes accompanied with onion slices, lemon wedges and coconut chutney. the puri bhaji is also served with dal, rice, raita or salad/koshimbir in a thali.

this poori bhaji is very different from the punjabi aloo poori that i make. a classic example of the variety & diversity of indian cuisine using the humble potato and indian spices-herbs.

on this day, when i made the poori bhaji, i also made a maharashtrian style moong dal, rice and had some pickled carrots-beet (from the carrot-beet kanji - a north indian fermented drink) to go along. simple, easy and comforting meal.

thali meal

the recipe of poori bhaji was requested by a senior citizen reader of the blog. i had to post the recipe as i had got an email twice requesting for the batata bhaji.

the batata bhaji as we call in marathi, can also be served with chapatis or dosa, if you don’t want to have pooris. this is my mom’s recipe and its one delicious poori bhaji.

the next day, i served the potato bhaji with plain dosa (made from idli rava/cream of rice) and coconut chutney for breakfast. the potato bhaji makes a good side dish too.

in this post, i have just mentioned how to make the potato bhaji and linked the poori recipe to my earlier post. many of us know how to make pooris and i did not want a too lengthy post… as already the step by step photos make the post long.

lets start step by step poori bhaji or batata bhaji recipe:

1: first boil the potatoes till they are completely cooked and let them cool. you can cook the potatoes in a steamer or pressure cooker.

batata bhaji

2: peel and chop them. keep aside.

batata bhaji

3: heat oil in a pan on a low flame. add the mustard, cumin and urad dal.

4: they all will begin to cook together. the mustard will crackle, the cumin will sizzle and the urad dal will brown. fry on a low flame.

5: immediately add onions and stir. don’t allow the above spices to get burned or over fry, as then the bhaji would have bitter tones.

6: when the onions soften, add the green chilies and ginger. stir and fry for a minute on a low flame.

7: add curry leaves. stir and fry for few seconds.

8: add the turmeric, asafoetida and stir.

9: now add the potatoes and half of the coriander leaves. stir.

10: add 3/4 cup water, salt & stir.

11: cover the pan and the let the potatoes simmer for 5-6 minutes on a low flame.

12: the potato bhaji is ready to be served.

serve batata bhaji hot with pooris or rotis, garnished with the remaining coriander leaves.

poori bhaji recipe

if you are looking for more maharashtrian recipes then do check ukadiche modakpuran poli, karanjipatholisabudana khichdi and fried modak.

poori bhaji or batata bhaji recipe below:

poori bhaji recipe
 
Prep time
Cook time
Total time
 
warm and lightly spiced potato bhaji/sabzi with hints of coriander, ginger and other indian spices. excellent with pooris or chapatis.
Author:
Recipe type: breakfast, brunch, main,
Cuisine: indian, maharashtrian
Serves: 4-5
Ingredients
for the potato bhaji:
  • 4 medium sized potatoes
  • 1 large onion, chopped
  • 1 green chili, chopped
  • 1 tsp mustard (rai or sarson)
  • 1 tsp cumin (jeera)
  • 1.5 tsp urad dal/black gram
  • ¾ cup water
  • ½ tsp turmeric powder (haldi)
  • a pinch of asafoetida (hing)
  • ½ to ¾ cup chopped coriander or cilantro leaves
  • 1 inch ginger/adrak, finely chopped
  • 12-15 curry leaves (kadi patta)
  • 2 or 3 tbsp peanut oil or sunflower oil
  • salt as required
  • for the poori, check the recipe here.
Instructions
  1. boil the potatoes till they are cooked completely.
  2. once they are warm, peel them and chop.
  3. in a pan, heat oil. add cumin, mustard and urad dal.
  4. fry till the mustard crackles and starts making sound and the urad dal begins to turn brown.
  5. add the chopped onion. fry till they become soft & transparent.
  6. now add the ginger and green chilies. fry for a minute.
  7. add the curry leaves. stir and fry for some seconds.
  8. add the turmeric and asafoetida. stir and fry for some seconds. don't burn the turmeric.
  9. next, add the chopped potatoes, half of the coriander leaves.
  10. stir. now add ¾ water and salt. stir and cover the pan.
  11. let the bhaji simmer for 5-6 minutes on a low flame.
  12. there should be some moisture in the bhaji and it should not be very dry.
  13. add the remaining coriander leaves.
  14. stir and serve batata bhaji hot with pooris, chapatis or dosa.



{ 21 Responses }

  1. mansi says

    your food is great, no doubts. but your pictures are so beautiful and raw, not made up or accessorized. i’m new at cooking, so i constantly wonder how you manage to capture every single step of a method, so nicely, while cooking the recipe.
    how do you do it?

  2. katerina says

    Hi there, I love trying all kinds of indian veggie recipes, can I ask how do you actually eat this? May sound like silly question, but is there a particular wau of eaing this, i meanwhat to do with the poori? Stuff it with potato? or poor the sauce over rice? :) just asking :)

    • says

      :-) katerina. you have tear the poori with your hands and take a small piece. place the a bite of the bhaji on the poori piece and have. in india, when they serve hot pooris, we first poke the poori and the steam is let out. then tear it. take a piece of the poori and place it on the bowl of the bhaji. and then pinch of the bhaji in the poori with our fingers and then eat it :-)

  3. says

    Love poori at any time.I love the way u have given a nice combo tour plate.That dal looks so creamy and yumm too.Love the click so nice.

  4. says

    The crystal clear picture of puri bhaji on a plate reminds me of a meal i had in iskcon temple long back. Very tempting & just divine!!

  5. says

    My favorite dish. I make it so often for my daughter as a great after school snack. your poori bhaji looks amazing!