Puri Bhaji Recipe – Scrumptious Aloo Poori

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Go to any busy Indian street and the aroma of puri bhaji will delight your senses. This Puri bhaji recipe is a popular Indian dish that combines soft, fluffy pooris with spicy potato masala. The dish is a popular street food and a common snack during train journeys, especially at railway station platforms. Puri bhaji holds a special cultural significance in Indian cuisine as it is a staple breakfast dish popular among people from all walks of life.

Puri bhaji smells like India and home. It is a nostalgic and comforting meal for many people. You can enjoy the classic combo of hot puris with a spicy potato masala for breakfast or brunch. Potato bhaji normally consists of boiled potatoes, green chillies, coriander leaves, cumin seeds, coriander powder, turmeric powder, mustard seeds, urad dal, and lemon juice. The pooris are made from whole wheat flour, rolled into small round balls, and deep-fried to a golden brown color. You can devour this amazing dish with coconut chutney and lemon wedges for a delicious and filling meal.

The dish comes in various forms, including the Maharashtrian version known as “aloo bhaji”, “batata bhaji” or aloo sabzi, the Punjabi version known as “Punjabi aloo poori,” and the north Indian version known as “masala puri.” This poori curry is a must-try for fans of Indian food and you can also make it quickly in an instant pot, pressure cooker, or in a broad non-stick pan. This puri bhaji recipe is easy to follow, with step-by-step photos and a detailed recipe card for those who prefer to cook from scratch.

History of Puri Bhaji

The origin of Puri Bhaji, a classic Indian breakfast dish, is unknown but it is believed to have originated in the northern regions of India. Puri Bhaji became a popular dish for train journeys in India in the nineteenth century, and could be found on railway station platforms. Today, it is still a very popular breakfast dish, especially in the northern regions. Over the years, the dish has evolved and many regional variations have emerged, such as Punjabi Aloo Poori and Maharashtrian Puri Bhaji. 

Ingredients List

Flour

Whole wheat flour forms the base of the Puri. It combines with salt and oil to form the dough. The flour contributes to the texture of the Puri, making it soft and fluffy.

Spices

Mustard seeds, cumin seeds, coriander powder, turmeric powder, red chilli powder, green chillies, and curry leaves add flavor to the Bhaji. Mustard seeds give it a unique pungent flavor, cumin seeds add warmth, and coriander powder and turmeric powder provide depth. The green chillies and red chilli powder give the Bhaji a spicy kick, while the curry leaves add a subtle fragrance.

Potatoes

Potatoes form the main ingredient of the Bhaji. The potatoes contribute to the texture of the Bhaji, making it creamy and smooth.

Aromatics

Lemon juice, coriander leaves, and curry leaves add a fresh and bright flavor to the Bhaji. Lemon juice gives it a tangy flavor, while the coriander leaves provide a fresh aroma. You can also optionally add kasoori methi

Salt

Salt is a key ingredient for both the Puri dough and the Bhaji and helps to balance the flavors and enhance the taste.

Step by Step Instructions for Puri Bhaji

Puri

In a large bowl, add all the ingredients for Puri (flour, salt, ajwain seeds, oil).

Add 2 tablespoons oil, 1 cup water, and enough salt to taste to achieve the desired consistency.

Mix well using your hands until all ingredients merge well.

Then add warm water little by little while kneading the dough until it forms a firm dough.

After kneading it, cover the dough with a clean cloth and let it rest for 20 minutes.

After 20 minutes, knead the dough for a few seconds.

Then divide it into small balls.

Now roll out each ball of dough into a thin circle.

Heat oil in a frying pan over medium heat.

Then fry the rolled-out dough in the hot oil until it turns golden brown on both sides.

Remove from the heat and place on a paper towel to remove excess oil.

Bhaji

In a large pan, heat 2 tablespoons of oil over medium heat.

Add mustard seeds, urad dal, chana dal, cumin seeds, broken red chilies, green chilies, and curry leaves to the hot oil.

Fry for a few seconds until the spices become fragrant.

Add sliced onions to the pan and cook until they become translucent.

Add turmeric powder and water to the pan.

Cover the pan and cook for 5 minutes or until the onions become transparent.

In a separate bowl, mix 2 tablespoons of besan and 1/4 cup of water to make a paste.

Add the besan paste to the pan and mix well.

Add water to adjust the consistency of the gravy as needed.

Then add boiled and mashed potatoes to the pan and mix well.

Turn off the heat and add coriander leaves and lemon juice.

Serve hot with crispy puris. Enjoy!

Serving Suggestions

Serve the hot and crispy Puri Bhaji in a large platter, garnished with freshly chopped coriander leaves and a squeeze of lemon juice. Accompany the dish with a side of tangy chutney and a cup of masala chai for a complete traditional Indian meal. For an added crunch, top the bhaji with crispy sev or papdi. You can also serve it with Indian snacks or sweets like aloo bonda or soan papdi for a contrast. Don’t forget to serve the puris hot and crispy, straight from the pan, for an extra crunch in every bite. Gather your family and friends around the table and enjoy this delicious, comforting meal together.

Storage Suggestions

To store Puri Bhaji, first, let the puris and bhaji cool down to room temperature. Place the puris in an airtight container and layer them with parchment paper to prevent them from sticking to each other. Store the puris in a cool, dry place and they will stay fresh for up to 2 days. For the bhaji, transfer it to an airtight container and refrigerate it for up to 3 days. When ready to serve, simply reheat the bhaji in a pan on medium heat and fry the puris in hot oil until crispy. Enjoy your delicious Puri Bhaji, even after days of storage.

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