Poori Bhaji | How to make Poori Bhaji

By Sonia Shringarpure  |  29th Jun 2016  |  
5 from 1 review Rate It!
  • Poori Bhaji, How to make Poori Bhaji
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About Poori Bhaji Recipe

Most commonly found in udipi restaurant menu and a wholesome meal by itself. Usually it's cooked for breakfast but can be devoured as a late afternoon brunch or snack.

Poori Bhaji is an authentic dish which is perfect to serve on all occasions. The Poori Bhaji is delicious and has an amazing aroma. Poori Bhaji by Sonia Shringarpure will help you to prepare the perfect Poori Bhaji in your kitchen at home. Poori Bhaji needs 50 minutes for the preparation and 30 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Poori Bhaji. This makes it easy to learn how to make the delicious Poori Bhaji. In case you have any questions on how to make the Poori Bhaji you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Sonia Shringarpure. Poori Bhaji will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Poori Bhaji

Ingredients to make Poori Bhaji

  • For Bhaji:--- 4 potatoes
  • 1 big onion sliced
  • 2 tomatoes sliced
  • 3-4 chopped green chilies
  • 2 broken dry red chilies (optional)
  • 1/2" ginger chopped finely
  • 1 tsp mustard seeds
  • Dash of hing (asafoedita)
  • few curry leaves
  • 1/4 tsp fenugreek seeds (methi)
  • 1 tsp urad dal (skinless black gram)
  • 1/2 tsp turmeric powder
  • 1/2 to 1 tsp red chili powder
  • Handful of chopped coriander leaves
  • salt to taste
  • For Poori:--- 1 cup whole wheat flour
  • 1/4 tsp salt
  • 1 tbsp oil
  • water to bind dough
  • oil for Deep frying

How to make Poori Bhaji

  1. Method for Bhaji ---Wash and soak urad dal for 5-10 mins.
  2. Boil potatoes till just soft. Peel and cut them in cubes.
  3. Heat oil in pan. Add mustard seeds. Once they sputter, add the hing, green chilies, curry leaves, urad dal, methi seeds, turmeric powder, red chili powder and mix well.
  4. Add the sliced onions, tomatoes, and ginger. Sauté well till tomatoes soften.
  5. Add the potatoes and mix well to coat all masala. Add salt to taste. Steam for few minutes. Add chopped coriander leaves for garnish.
  6. Method for Poori --- Combine flour, salt, and oil together. Rub well.
  7. Add enough water to make semi firm dough. Cover the dough and leave it to rest for at least 30 minutes.
  8. Make equal sized small balls of the dough. Roll them out in small disc shapes.
  9. Meanwhile, heat oil in thick bottomed pot/kadhai. Drop the discs in to the medium hot oil carefully, and with a ladle, keeping sprinkling hot oil over the pooris to fluff up.
  10. Remove the pooris to paper napkins to drain excess oil.

My Tip:

To save time and gas, roll out the pooris and keep them covered with damp cloth. Once oil is heated, they can be fried as quickly as they can be. This way you can avoid rolling and frying pooris one by one.

Reviews for Poori Bhaji (1)

Sonia Shringarpurea year ago