Poori Bhaji Recipe- Authentic Indian Potato Curry & Fluffy Pooris

Last Updated on 2 months by Neha Deshmukh

Poori Bhaji Recipe: Authentic Indian Potato Curry & Fluffy Pooris

Hello friends! Today, I’m sharing a recipe that’s close to my heart – Poori Bhaji. This isn’t just a breakfast or snack; it’s a warm hug on a plate, a taste of home, and a dish that always brings back happy memories. I remember learning to make this with my grandmother, and honestly, the best part was sneaking little pieces of the potato bhaji while she wasn’t looking! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Poori Bhaji recipe is all about comfort and flavour. The pooris are wonderfully light and fluffy, and the potato bhaji is a perfect blend of spices – not too spicy, just right! It’s a satisfying meal that’s surprisingly easy to make, even if you’re new to Indian cooking. Plus, it’s a guaranteed crowd-pleaser. Who can resist a perfectly puffed poori with a side of flavourful potato curry?

Ingredients

Here’s what you’ll need to make this delicious Poori Bhaji:

For the Pooris:

• 1 ¾ cup whole wheat flour (approx. 200g)
• ¼ cup all-purpose flour (approx. 30g)
• 1 tsp sugar
• 1 tsp salt
• 2 tbsp semolina (sooji)
• 2 tbsp oil
• Lukewarm water as required
• Oil for deep frying

For the Bhaji (Potato Curry):

• 2 medium potatoes
• 1 tsp coconut oil
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• A sprig of curry leaves
• 1 tsp ginger-garlic paste
• 1 small onion, minced
• 3 green chillies, chopped
• ½ tsp turmeric powder
• ¼ tsp garam masala powder
• Salt to taste
• Coriander leaves for garnish

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Semolina (Sooji): Don’t skip the semolina in the poori dough! It adds a lovely texture and helps the pooris puff up beautifully.
• Coconut Oil: I highly recommend using coconut oil for the bhaji. It gives it that authentic South Indian flavour my grandmother always used. If you don’t have it, any neutral oil will work, but coconut oil really elevates the taste.
• Flour Balance: The combination of whole wheat and all-purpose flour gives the pooris a great texture – soft yet with a slight bite. You can experiment with ratios, but this is my go-to!
• Green Chillies: Adjust the number of green chillies based on your spice preference. I like a little kick, but you can reduce or omit them altogether.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Dough: In a large bowl, combine the whole wheat flour, all-purpose flour, sugar, salt, and semolina. Add 1 tablespoon of oil and mix well.
2. Add Water & Knead: Gradually add lukewarm water, a little at a time, and knead until you form a stiff dough. This is important – a stiff dough is key to fluffy pooris!
3. Rest the Dough: Rub the remaining oil all over the dough. This keeps it soft and pliable. Cover and let it rest for at least 15 minutes.
4. Divide & Roll: Divide the dough into 15 equal-sized balls. On a lightly oiled surface, roll each ball into a small, flat circle. Don’t worry about making them perfect!
5. Fry the Pooris: Heat oil in a deep pan over medium-high heat. To test if the oil is hot enough, drop a tiny piece of dough into it – it should rise to the surface immediately.
6. Puff & Fry: Gently slide a poori into the hot oil. Using a slotted spoon, gently press down on the poori to help it puff up. Fry until golden brown on both sides, flipping once.
7. Drain & Repeat: Remove the fried poori and drain it on paper towels. Repeat with the remaining dough.
8. Make the Bhaji: While the pooris are frying, boil, peel, and mash the potatoes. Set aside.
9. Temper the Spices: Heat coconut oil in a pan. Add mustard seeds and cumin seeds. Let them splutter. Then, add the curry leaves and sauté for a few seconds.
10. Sauté Aromatics: Add the ginger-garlic paste and sauté until fragrant. Next, add the minced onion and chopped green chillies and cook until the onion is soft and translucent.
11. Add Spices & Potatoes: Stir in the turmeric powder and garam masala powder. Add the mashed potatoes and mix well.
12. Season & Cook: Add salt to taste and cook for another 5 minutes, stirring occasionally.
13. Garnish & Serve: Garnish with fresh coriander leaves. Serve hot pooris immediately with the potato bhaji.

Expert Tips

• Don’t Overknead: Overkneading the poori dough can make the pooris tough.
• Hot Oil is Key: Make sure the oil is hot enough before frying. Otherwise, the pooris will absorb too much oil and won’t puff up.
• Gentle Pressing: Gently pressing the poori while frying helps it puff up evenly.
• Serve Immediately: Pooris are best enjoyed fresh and hot!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply use a vegan-friendly oil for both the pooris and the bhaji.
• Gluten-Free Adaptation: Use a gluten-free flour blend for the pooris. You might need to adjust the amount of water slightly.
• Spice Level: My friend, Priya, loves to add a pinch of red chilli powder to the bhaji for extra heat. Feel free to adjust the amount of green chillies or add other spices to your liking.
• Festival Adaptations: This is a classic breakfast dish, but it’s also perfect for festive occasions like Diwali! My family always makes a big batch for celebrations.

Serving Suggestions

Poori Bhaji is fantastic on its own, but you can also serve it with:

• A side of yogurt (raita) to cool things down.
• Pickle (achar) for an extra burst of flavour.
• A cup of chai (Indian tea) for the perfect comforting meal.

Storage Instructions

• Pooris: Leftover pooris can be stored in an airtight container at room temperature for a day or two. They will lose some of their puffiness, but you can reheat them briefly in a pan or oven.
• Bhaji: The potato bhaji can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

1. What type of oil is best for frying pooris to achieve maximum puffiness?

Any neutral oil with a high smoke point will work, but I swear by using a good quality vegetable oil. Make sure it’s hot enough before adding the pooris!

2. Can I make the potato bhaji ahead of time? If so, how should I store it?

Yes, you can! The bhaji actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.

3. My pooris are becoming hard after frying. What could be the reason?

This usually happens if the dough is too dry or the oil isn’t hot enough. Make sure to add enough water to the dough and test the oil temperature before frying.

4. What is the role of semolina (sooji) in the poori dough?

Semolina adds texture and helps the pooris puff up beautifully. It’s a key ingredient!

5. Can I use different spices in the potato bhaji? What are some good alternatives to garam masala?

Absolutely! Feel free to experiment with different spices. If you don’t have garam masala, you can use a combination of cumin powder, coriander powder, and a pinch of turmeric.