poori bhaji recipe with step by step photos – this 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.
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!
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
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.
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.
2: peel and chop them. keep aside.
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.