Aloo Bhaaji & Poori Recipe- Authentic Indian Potato Curry & Fried Bread

Last Updated on 2 months by Neha Deshmukh

Aloo Bhaaji & Poori Recipe: Authentic Indian Potato Curry & Fried Bread

Hey everyone! Today, I’m sharing a classic Indian comfort food combo that always brings a smile to my face – Aloo Bhaaji and Poori. This pairing is seriously the breakfast (or anytime!) staple in many Indian households, and for good reason. It’s warm, flavorful, and just… satisfying. I remember learning to make this with my grandmother, and it instantly transported me back to those cozy kitchen memories. Let’s get cooking!

Why You’ll Love This Recipe

This Aloo Bhaaji & Poori recipe is more than just a meal; it’s an experience. The aloo bhaaji is a wonderfully spiced potato curry, and the pooris are light, fluffy, and perfectly golden fried bread. It’s a delightful contrast of textures and flavors that’s guaranteed to brighten your day. Plus, it’s surprisingly achievable even if you’re new to Indian cooking!

Ingredients

Here’s what you’ll need to create this deliciousness:

For the Aloo Bhaaji:

• 5 medium-small potatoes (about 500g)
• 4 tbsp yoghurt (120ml)
• 2 tbsp besan (gram flour) (30g)
• 1 tsp whole jeera (cumin seeds) (5g)
• 3 green chillies, slit lengthwise
• 1 tsp finely chopped ginger
• 1 tsp finely chopped garlic
• 0.25 tsp haldi (turmeric powder) (1.25g)
• 1 pinch asafoetida (hing)
• To taste salt and red chilli powder
• 2 tbsp vegetable oil (30ml)
• Chopped dhaniya (cilantro) for garnish

For the Pooris:

• 1 cup whole wheat flour (120g)
• 1 tsp salt (5g)
• 0.5 tsp red chilli powder (2.5g)
• 1 tsp ajwain (carom seeds) (5g)
• As required water (approx. 1/2 cup or 120ml)
• As needed vegetable oil (for deep frying)

Ingredient Notes

Let’s talk ingredients! The type of potato you use matters. I prefer using a waxy potato like Yukon Gold or red potatoes – they hold their shape well during cooking. But any all-purpose potato will work in a pinch.

Besan (gram flour) is key for that lovely texture in the aloo bhaaji. You can find it at most Indian grocery stores, or online. The quality can vary, so look for a finely ground, pale yellow besan.

Don’t skimp on the fresh ginger and garlic! They really make a difference in the flavor. And when it comes to oil, any neutral-flavored vegetable oil will do – sunflower, canola, or even peanut oil are all good choices.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s tackle the aloo bhaaji. Boil the potatoes until they’re slightly underdone – you want them to be firm enough to hold their shape when you break them. Peel them and gently break them into chunks.
2. In a bowl, whisk together the yoghurt, besan, salt, turmeric, and a pinch of asafoetida. Add the ginger and garlic, and about 3 cups (720ml) of water. Mix well until everything is combined.
3. Now, heat the oil in a pan over medium heat. Once hot, add the cumin seeds and let them sizzle until fragrant (about 30 seconds). Add the slit green chillies and sauté for another 30 seconds.
4. Add the potato chunks to the pan and fry for about 2 minutes, stirring occasionally.
5. Pour in the yoghurt mixture and bring it to a boil. Once boiling, reduce the heat to low, cover the pan, and simmer for about 15 minutes, or until the potatoes are tender and the gravy has thickened.
6. Taste and adjust the salt and red chilli powder as needed. Garnish with fresh cilantro.
7. While the aloo bhaaji is simmering, let’s make the pooris. In a separate bowl, mix together the flour, salt, red chilli powder, and ajwain.
8. Gradually add water, a little at a time, and knead to form a stiff dough. Knead for about 2 minutes until the dough is smooth and elastic.
9. Divide the dough into small, equal-sized balls.
10. Roll each ball into a thin circle (about 4-5 inches in diameter). Prick a few holes in each poori with a fork – this helps them puff up.
11. Heat oil in a deep frying pan over medium-high heat. Carefully slide a poori into the hot oil and gently press down with a slotted spoon. It should puff up almost immediately. Fry until golden brown and crisp on both sides.
12. Remove the poori from the oil and drain on paper towels. Repeat with the remaining dough.

Expert Tips

Want to take your Aloo Bhaaji & Poori game to the next level? Here are a few tips:

• Poori Puff Perfection: The key to fluffy pooris is the right oil temperature and gently pressing down with the slotted spoon. Don’t overcrowd the pan!
• Soggy Aloo Bhaaji No More: To avoid a watery aloo bhaaji, make sure your potatoes aren’t too soft when you boil them. Also, don’t overcook the aloo bhaaji after adding the yoghurt mixture.
• Spice It Right: Start with a small amount of red chilli powder and add more to taste. Remember, you can always add more spice, but you can’t take it away!

Variations

• Vegan Adaptation: Swap the yoghurt for a plant-based alternative like cashew yoghurt or coconut yoghurt.
• Gluten-Free Adaptation: Use a gluten-free flour blend for the pooris. Rice flour or a mix of rice flour and tapioca starch works well.
• Spice Level Adjustments: For a milder flavor, reduce or omit the green chillies and red chilli powder. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: This dish is often made during festivals like Navratri and Diwali. During Navratri, some people avoid onions and garlic, so you can simply omit them from the recipe.

Serving Suggestions

Aloo Bhaaji and Poori are fantastic on their own, but they’re even better with some accompaniments! I love serving it with:

• Raita (yogurt dip)
• Papad (crispy lentil wafers)
• A simple onion salad with chaat masala
• Pickle (mango or lime pickle are my favorites!)

Storage Instructions

Leftover aloo bhaaji can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Unfortunately, pooris are best enjoyed fresh. They tend to get soggy when stored. However, you can try reheating them briefly in a hot tawa (flat griddle) to crisp them up a bit.

FAQs

What type of potatoes are best for Aloo Bhaaji?

Waxy potatoes like Yukon Gold or red potatoes hold their shape best, but any all-purpose potato will work.

Can I make the aloo bhaaji ahead of time?

Yes, you can! Just reheat it gently before serving. The flavors actually develop even more overnight.

How do I prevent pooris from becoming oily?

Make sure the oil is hot enough and don’t overcrowd the pan. Gently pressing down with a slotted spoon also helps.

What is asafoetida (hing) and can I skip it?

Asafoetida has a unique pungent aroma that adds depth of flavor. You can skip it if you don’t have it, but it does enhance the taste.

Can I use a different type of flour for the pooris?

You can experiment with different flours, but whole wheat flour is traditional. Gluten-free blends also work well.

How can I adjust the spice level of this dish?

Adjust the amount of green chillies and red chilli powder to your liking.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!