Puri Bhaji | How to make Puri Bhaji

By Sujata Hande-Parab  |  13th Jan 2018  |  
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  • Photo of Puri Bhaji by Sujata Hande-Parab at BetterButter
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About Puri Bhaji Recipe

Traditional Maharashtrian breakfast prepared in every household in Maharashtra. Quick and wholesome and required few ingredients for preparation. Wheat flour puri served with yellow potato bhaji or Jira aloo and served along with finely chopped onion and lemon wedges. Famous dish and available in every hotel in Mumbai. Best eaten for breakfast, lunch or dinner. It is quite popular among school going kids and usually packed in the tiffin and preferred for picnics.

The delicious and mouthwatering Puri Bhaji is a famous dish of Maharashtra and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Puri Bhaji is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Puri Bhaji. Sujata Hande-Parab shared this Puri Bhaji recipe which is perfect to serve for 4 people. The step by step process with pictures will help you to know how to make the delicious Puri Bhaji. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Puri Bhaji recipe at your home and surprise your family and friends.

Puri Bhaji

Ingredients to make Puri Bhaji

  • For Puri - wheat flour – 1 cup
  • flour/ Maida – ¼ cup
  • Fine sooji – 1 tbsp
  • oil – 1 tbsp. for kneading + 2tbsp for rolling puries
  • salt - ½ tsp
  • water as required for kneading
  • For Jira Aloo Subji - For tempering – oil – 1 tbsp.
  • cumin seeds – 1tsp
  • onion finely chopped – 1 medium
  • Green chilies – 1 roughly chopped (Medium hot)
  • garlic cloves – 3-4 – peeled and coarsely ground
  • ginger – 1 ½ tsp coarsely ground
  • asafoetida – ½ tsp
  • coriander powder – ½ tsp
  • Garam masala – 1tsp
  • red chilli powder – 1 tsp
  • salt to taste
  • For Bhaji - Boiled Potatoes– 2 medium diced
  • Finely chopped coriander leaves – 2 tbsp.
  • lemon juice – 1 tsp
  • Kasuri methi – ¼ tsp (Optional)

How to make Puri Bhaji

  1. Potato Subji - Heat oil in a non-stick pan. Add Cumin seeds. Let it splutter.
  2. Add roughly chopped green chillies. Stir it.
  3. Add finely chopped onion and salt. Cook till translucent.
  4. Add coarsely ground garlic cloves and ginger. Cook till raw aroma goes away.
  5. Add coriander powder, red chilli powder, garam masala and asafoetida. Stir for few seconds.
  6. Add boiled, roughly chopped potatoes. Mix well till mixture incorporates well with each other.
  7. Cover and cook on steam for 1 minute. Add 1/2 -1 tbsp warm water if required.
  8. Add finely chopped coriander leaves, lemon juice, kasuri methi. Toss it.
  9. Puri - In a deep bowl take Wheat flour, Maida, Fine sooji, salt and Oil. Mix well.
  10. Add water slowly at a time knead into stiff dough. Cover and keep aside for 30 minutes.
  11. Divide dough into 8-9 equal parts. Shape them into a smooth ball.
  12. Heat oil in a wok or Kadai.
  13. Grease hands and rolling board with oil. Take small portion of dough and make a ball. Place it on board and roll evenly from all the sides. It should be little thick.
  14. Fry Puris on medium low flame from all the sides till golden brown
  15. Serve hot with Potato Bhaji/Curry or hot tea.

My Tip:

Dough should be stiff for making puries else they will not puff.

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