poori bhaji recipe, how to make poori bhaji

poori bhaji recipe with step by step photos – this is the maharashtrian version of potato curry with pooris.

poori bhaji, poori bhaji recipe

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 aloo sabzi with plain dosa (made from idli rava/cream of rice) and coconut chutney for breakfast. this aloo sabji makes a good side dish too.

in this post, i have just mentioned how to make the aloo 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.

few more breakfast recipes for you!

poori bhaji

5 from 5 votes
Author:Dassana Amit
Prep Time:15 mins
Cook Time:25 mins
Total Time:40 mins
Course:breakfasts,brunch,main course
Cuisine:indian,maharashtrian
Servings (change the number to scale):4 -5
poori bhaji
potato bhaji recipe - warm and lightly spiced aloo sabji or bhaji with hints of coriander, ginger and other indian spices. this aloo sabji goes very well with pooris or chapatis.
(1 CUP = 250 ML)

INGREDIENTS

for aloo sabji

  • 4 medium sized potatoes (aloo or batata)
  • 1 large onion, chopped
  • 1 green chili, chopped
  • 1 teaspoon mustard (rai)
  • 1 teaspoon cumin (jeera)
  • 1.5 teaspoon black gram (urad dal)
  • ¾ cup water
  • ½ teaspoon turmeric powder (haldi)
  • 1 pinch asafoetida (hing)
  • ½ to ¾ cup chopped coriander leaves (dhania patta) or cilantro leaves
  • 1 inch ginger, finely chopped (adrak)
  • 12-15 curry leaves (kadi patta)
  • 2 or 3 tablespoon peanut oil or sunflower oil
  • salt as required

INSTRUCTIONS

boiling potatoes (batata)

  • boil the potatoes till they are cooked completely.
  • once they are warm, peel them and chop.

making batata bhaji

  • in a pan, heat oil. add cumin, mustard and urad dal.
  • fry till the mustard crackles and starts making sound and the urad dal begins to turn brown.
  • add the chopped onion. fry till they become soft & transparent.
  • now add the ginger and green chilies. fry for a minute.
  • add the curry leaves. stir and fry for some seconds.
  • add the turmeric and asafoetida. stir and fry for some seconds. don't burn the turmeric.
  • next, add the chopped potatoes, half of the coriander leaves.
  • stir. now add 3/4 water and salt. stir and cover the pan.
  • let the aloo bhaji simmer for 5-6 minutes on a low flame.
  • there should be some moisture in the aloo sabji and it should not be very dry.
  • add the remaining coriander leaves.
  • stir and serve batata bhaji hot with pooris, chapatis or dosa.

NOTES

click to check poori recipe
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preparation to make poori bhaji or batata bhaji

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

making aloo sabzi

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 let the potatoes simmer for 5-6 minutes on a low flame.

12: the batata bhaji is ready to be served with pooris.

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

poori bhaji recipe

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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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41 comments/reviews

  1. Could you replace half the potatoes with cauliflower (& cook the cauliflower a bit less) if you wanted to?

    • of course. you can add cauliflower. in fact you can even add some green peas and carrots if you want. cauliflower can be cooked less if you want it that way.

      • Hi Dassana
        Thank you very much for ur recipes..it really helped me a lot..I have tried sabudana vada, upma n puri bhaji..it was amazing5 stars

  2. Hi dassana. For how many whistles should we pressure cook the potatoes? Because if it gets too soft we can’t chop it.

  3. Hi Dassana

    Love your recipes always. When I feel like trying new recipes; I always visit your website first. Keep up the good work! Thanks Abhi

  4. If Thinking abt some new veg dishes to cook, i never start without visiting ur blog…so simple receipes…i tried many of ur receipes…. its time for this recipe now.. turned really awesome.. thanks… 🙂5 stars

  5. I’ve tried to make batata bhaji Maharashtrian style from ages, but it never quite came out right. Tried your recipe yesterday and was thrilled! Same taste, aroma, everything. Thank you!

  6. Thank you so much. I tried it step by step as explained and It has come out awesome. I I have learnt this for my wife. Thank you so much.5 stars

  7. 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?

  8. 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 🙂

    • 🙂 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 🙂

  9. 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.

  10. 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!!

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