poori bhaji

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Poori bhaji recipe With step by step photos – this is the Maharashtrian version of potato curry with pooris. A vegan dish.

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 this 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 bhaji with plain dosa (made from Idli rava/cream of rice) and coconut chutney for breakfast. This bhaji makes a good side dish too.

In this post, I have just mentioned how to make the 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.

How to make poori 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.

boiled potatoes

2. Peel and chop them. Keep aside.

chopped and peeled boiled potatoes

3. Heat oil in a pan on a low flame. Add the mustard, cumin and urad dal.

mustard, cumin and urad dal in a pan

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.

frying mustard, cumin and urad dal in a pan

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.

chopped onions in pan with spices

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

add the green chilies and ginger

7. Add curry leaves. stir and fry for a few seconds.

Add curry leaves

8. Add the turmeric, asafoetida and stir.

adding spices to pan

9. Now add the potatoes and half of the coriander leaves. Stir.

adding boiled and chopped potatoes

10. Add ¾ cup water, salt & stir.

Add ¾ cup water

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

cooking bhaji

12. The bhaji is ready to be served with pooris.

poori bhaji

Serve bhaji hot with Poori or rotis, garnished with the remaining coriander leaves.

poori bhaji recipe
Few more breakfast recipes for you!

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poori bhaji

Poori Bhaji

This is a warm and lightly spiced aloo sabji or bhaji with hints of coriander, ginger and other Indian spices. This sabji goes very well with pooris or chapatis.
5 from 11 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Cuisine Indian, Maharashtrian
Course Breakfast, Brunch, Main Course
Servings 4


  • 4 medium sized potatoes (aloo or batata)
  • 1 large onion, chopped
  • 1 green chili, chopped
  • 1 teaspoon mustard
  • 1 teaspoon cumin
  • 1.5 teaspoon black gram (urad dal)
  • ¾ cup water
  • ½ teaspoon turmeric powder
  • 1 pinch asafoetida (hing)
  • ½ to ¾ cup chopped coriander leaves or cilantro leaves
  • 1 inch ginger, finely chopped
  • 12-15 curry leaves
  • 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 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 bhaji simmer for 5-6 minutes on a low flame.
  • There should be some moisture in the bhaji and it should not be very dry.
  • Add the remaining coriander leaves.
  • Stir and serve the bhaji hot with pooris, chapatis or dosa.


Click to check Poori recipe

Nutrition Info (Approximate values)

Nutrition Facts
Poori Bhaji
Amount Per Serving
Calories 341 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 3g19%
Polyunsaturated Fat 6g
Monounsaturated Fat 8g
Sodium 324mg14%
Potassium 963mg28%
Carbohydrates 41g14%
Fiber 6g25%
Sugar 3g3%
Protein 5g10%
Vitamin A 261IU5%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 37mg185%
Vitamin B6 1mg50%
Vitamin C 105mg127%
Vitamin E 3mg20%
Vitamin K 11µg10%
Calcium 54mg5%
Vitamin B9 (Folate) 393µg98%
Iron 2mg11%
Magnesium 56mg14%
Phosphorus 135mg14%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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