Poori Bhaji is a very popular breakfast or lunch dish in India.  Poori is deep fried golden brown Indian bread and Bhaji is potato based Indian sabzi.  Poori Bhaji is cooked in almost all regions of India, with minor variations.

Detailed recipe is available in description section of this video.


Ingredients for Poori:

  • Whole Wheat Flour (Gehu ka aata) – Two and half cup.
  • Semolina (Rava) – 5 tbs.
  • Cooking oil – 2 tsp.
  • Salt to taste.
  • Carem seeds (Ajwain) – 1 tsp.

Ingredients for Bhaji:

  • Potato (Aaloo) – 5 medium size.  Boiled.  Skin Peeled Off.
  • Onion (Pyaz) – 3 medium size. Sliced.
  • Cooking Oil – 5 tbs.
  • Salt to taste.
  • Garlic (Lassun) – 8 cloves. Finely chopped.
  • White Lentil (Urad Dal) – One tsp.
  • Green Chili (Hari Mirchi) – 4 medium size. Finely chopped.
  • Cumin Seeds (Jeera) – 3/4th tsp.
  • Mustard Seeds (Rai) – 3/4th tsp.
  • Turmeric (Haldi) powder – 1/2th tsp.
  • Asafoetida (Hing) powder – 1/2th tsp.
  • Curry Leaves (Kadipatta) 15 leaves.
  • Fresh Coriander (Dhaniya) Leaves – One small cup. Finely chopped.

Method for cooking Poori:

  • Take a large mixing bowl.  Add whole-wheat flour, semolina, salt to taste, 2 tsp of cooking oil, in to the bowl and mix it well. 
  • Crush the carem seeds between your palms and add it to the whole-wheat flour mixture.  Again mix it well.
  • Keep adding very little water and at the same time keep kneading the dough for Poori
  • Prepare a hard/tight dough and keep it aside for 15 minutes.
  • To prepare the Poori rolls, take about orange size ball of whole-wheat dough and place it on a flat surface.  Take a rolling pin and flattened it to a semi- thin consistency. 
  • Using a round cutter, cut the Poori. Remove the cut Poori dough and place it on a dry plate.
  • Repeat the above steps for all the remaining whole-wheat dough.
  • Take a deep Kadai and add sufficient amount of oil in it for deep frying.  Heat it up on medium flame.
  • Once the oil is hot, carefully place the cut Poori dough in the hot oi, and fry it on medium flame on both sides until it becomes light golden brown.
  • Remove the fried Poori and drain the excess oil.  Place this Poori on a kitchen tissue paper.
  • Poori is ready to be served along with Bhaji.
  • Serve Hot.
  • Happy Eating.

Method for cooking Bhaji:

  • Break the potatoes using two forks in to 2-inch cubes.  Avoid cutting the potatoes using knife, as the shape of potatoes should be uneven.
  • Take a deep kadai.  Add 5 tbs of cooking oil and heat it up.
  • Once the oil is hot, add mustard seeds and allow it to crackle.
  • Add cumin seeds and white lentil and allow it to crackle.
  • Add curry leaves and chopped green chili.  Mix it and fry it for few seconds.
  • Add asafoetida powder and chopped garlic.  Mix it and fry it for few minutes.
  • Add sliced onions and mix it well.  Fry the onions on medium to high flame until the onions become translucent.
  • Add turmeric powder and salt to taste.  Add few drops of water and mix it well.
  • Reduce the flame to medium.
  • Add Potato cubes and mix it well.
  • Sprinkle just little water and mix it well.  Cover it with a lid and allow it to cook for another 5 minutes on low flame.
  • Add finely chopped coriander leaves and turn off the flame.  Cover it with a lid and leave it for few minutes.
  • Bhaji is ready to be served along with hot Poori.
  • Happy Eating.