July 20, 2018 / By / 37 Comments
poori bhaji
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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.

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 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 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.

if you are looking for more maharashtrian recipes then do check:

poori bhaji or batata bhaji recipe below:

poori bhaji recipe
5 from 2 votes
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poori bhaji recipe | aloo bhaji recipe

potato bhaji recipe - warm and lightly spiced aloo bhaji or sabzi with hints of coriander, ginger and other indian spices. excellent with pooris or chapatis.

course breakfasts, brunch, main course
cuisine indian, maharashtrian
prep time 15 minutes
cook time 25 minutes
total time 40 minutes
servings 4 -5
author dassana amit

ingredients (1 cup = 250 ml)

for aloo (batata) bhaji:

  • 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

how to make recipe?

boiling potatoes (batata)

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

making batata bhaji recipe:

  1. in a pan, heat oil. add cumin, mustard and urad dal.
  2. fry till the mustard crackles and starts making sound and the urad dal begins to turn brown.
  3. add the chopped onion. fry till they become soft & transparent.
  4. now add the ginger and green chilies. fry for a minute.
  5. add the curry leaves. stir and fry for some seconds.
  6. add the turmeric and asafoetida. stir and fry for some seconds. don't burn the turmeric.
  7. next, add the chopped potatoes, half of the coriander leaves.
  8. stir. now add 3/4 water and salt. stir and cover the pan.

  9. let the aloo bhaji simmer for 5-6 minutes on a low flame.

  10. there should be some moisture in the aloo bhaji and it should not be very dry.

  11. add the remaining coriander leaves.

  12. stir and serve batata bhaji hot with pooris, chapatis or dosa.

recipe notes

click to check poori recipe


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 batata bhaji is ready to be served with pooris.

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

poori bhaji recipe




37 thoughts on “poori bhaji recipe, how to make poori bhaji | batata bhaji recipe | aloo bhaji”

  1. King Jessy

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

    1. dassana amit

      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.

  2. Susan

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

  4. Abhi

    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

  5. Devjani jana

    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… 🙂

  8. muriella

    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!

  9. Edward Rodrigues

    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.

  10. mansi

    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?

  12. katerina

    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 🙂

    1. dassana

      🙂 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 🙂

      1. katerina

        thnx 🙂 I made pooris the day before yesterday following your recipe and they turned out really well 🙂

  16. Janani

    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.

  21. Pavithra

    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!!

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