Poori Bhaji is a simple, delicious and Vegetarian Indian Dish, which is eaten as breakfast and also during lunch/dinner as a whole meal as well.  Poori Bhaji is cooked in almost every household in India and easily available in any restaurants.


Ingredients for Poori:

  • Whole Wheat flour – Four cups.
  • Water – as required to prepare the wheat flour dough.
  • Salt to taste.
  • Cummin seeds – 2 tbs – roasted and crushed to powder.
  • Ajwain (Carom) seeds – 2 tbs – roased and crushed to powder.
  • Oil – 2 tbs.
  • Cooking Oil (for deep frying) – Half Litre.

Method to cook Poori:

  • Take a large mixing bowl.
  • Add whole wheat flour, powdered cummin and ajwain, Oil (2 tbs), salt to taste and water as needed.  Keep mixing it with your fingers and palm.
  • Knead the dough by adding required water until the dough is soft.  
  • Cover the dough with moist cloth and leave it for 30 minutes.
  • Take circular rolling board and rolling pin.
  • Make small balls (2X2 inch Dia) of the dough.
  • Place the dough ball on the rolling board and using rolling pin, flatten the dough to thin layer.  Using a circular cutter, cut this flattened dough with the cutter to have a proper round shapped Poori.
  • Take a deep frying pan or kadai and add half litre of cooking oil.  Heat it up.
  • Gently and very carefully place this round shapped flat poori dough in the hot oil.
  • Fry in on both the sides until it is light golden brown in colour.
  • Remove the Poori and serve hot.
  • Happy Eating.

Ingredients for Bhaji:

  • Potatoes – 1 kg – cleaned with water.
  • Green Chillies – 4 pieces – finely chopped.
  • Curry Leaves – 10 petals.
  • Coriander Leaves – 1 cup – finely chopped.
  • Lemon juice – 2 tbs.
  • Salt to taste.
  • Onion – 3 Large size – Sliced into long pieces.
  • Mustard seeds – 1 tbs.
  • Urad Dal (white gram) – 1 tbs.
  • Cooking Oil – 2 tbs.
  • Tumeric powder – 1 tsp.

Method to cook Bhaji:

  • Boil the Potatoes along with water until potatoes are completely boiled.  Peel off the skin of the potatoes.  Preferable break the boiled potatoes with finger into 1X1 inch size without using knife for cutting boiled potatoes.
  • Take a deep pan or kadai.  Add cooking oil and heat it up.
  • Add mustard seeds and urad dal into the hot oil and allow it to crackle.
  • Add chopped green chillies and stir well.  Fry it for a minute on high heat.
  • Add curry leaves and fry it for a minute.
  • Add sliced onion and stir it well.  Cook the onions on high heat until the onions become translucent.
  • Add tumeric powder and salt to taste.
  • Stir well for a minutes.
  • Add boiled potato pieces and keep mixing well.  Stir and  cook until potatoes are coated with the masalas.
  • Sprinkle few drops of water on the potatoes.  Mix them well.
  • Reduce the heat to lowest and cover the kadai with a lid.
  • Allow the potatoes to cook in its own steam for about 7 to 10 minutes.
  • Open the lid, and mix the potatoes well.
  • Add chopped coriander leaves and lemon juice to the cooked potatoes.  Mix it well and turn off the heat.  Cover it with a lid and leave it for another ten minutes.
  • Serve the Hot Poori & Bhaji and enjoy this simple but delicious Vegetarian meal.
  • Happy Eating.