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“Poori-bhaji” or puffed Indian bread with potatoes is a very popular Indian hot-breakfast meal. It is as staple as rice and lentils in many Indian households.
“Poori” is yet another version of Indian bread made from dough consisting of whole wheat flour, semolina, a pinch of sugar and salt for taste. The dough is rolled into small circles and deep fried in oil. While frying, the “poori” puffs up and this is its defining characteristic. “Bhaji” or vegetables, in this case, is generally boiled potatoes and spices.
Note: This dish does use a lot of oil. The potatoes tend to absorb oil while cooking them.
Ingredients for potatoes “bhaji” : Serves 4
- 5 potatoes – boiled ( I used “Yukon Gold”)
- 1/4 cup oil
- 1/4 teaspoon asafoetida/hing
- 1/2 teaspoon black mustard seeds/rai
- 1/2 teaspoon turmeric powder/haldi
- 1 tablespoon ginger, finely chopped
- 2 green chillies- chopped in big pieces (cut each chilly in half to get 4 big pieces)
- 4 to 5 curry leaves
- 4 tablespoons fresh cilantro/ coriander leaves finely chopped
- 3 tablespoons fresh grated coconut (optional)
- 1 teaspoon granulated sugar
- salt to taste
Ingredients for pooris: makes appoximately 15 pooris
- 1 1/2 cups whole wheat flour “chappati aata”
- 1/2 cup semolina “sooji”
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt or to taste
- 2 tablespoons hot oil – to knead the dough
- 3/4 cup water- approximately, required to knead the dough
- oil for frying
Method for making potatoes:
Boil potatoes until tender. I like to boil and cook them to a point until they are tender but not falling apart. Drain the water and keep a kitchen towel on top of the vessel, so the potatoes can steam a little more, about 5 to 10 minutes.
Then peel the potatoes and chop in big cubes and set aside.
Heat oil in a vessel. Add asafoetida and mustard seeds. Wait for the mustard seeds to crackle. Then add green chillies, ginger, curry leaves and turmeric.
Add the potatoes and gently mix. Add sugar and salt to taste.
Cover and keep on very low flame for 5 minutes, till all the flavors get mixed.
Now add the chopped cilantro and coconut (if using) and cover again for 5 minutes on low flame.
Serve hot with pooris and slice of lime wedge. Enjoy!
Method for making pooris:
Mix the flour, semolina, sugar and salt in a large plate or shallow bowl.
Heat 2 tablespoons oil in a vessel and add this to the above mixture.
Mix it in, gradually add water and start to knead. Add enough water so the dough comes together. Knead until firm, it should not be a soft dough (used to make “chappati”). It has to be firm.
Make 15 equal round portions. Roll each one in 3 inch diameter, round.
Heat oil in a vessel. Once the oil is hot, slide in the poori. Gently press down on one side of the poori with a skimmer. This allows the poori to puff up.
Quickly turn it over and fry the other side.
Drain it on a paper towel. Serve hot.
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Nice breakfast bread Asmita, I like the idea that it puffs up. I should try to it more potatoes Indian style, these one look delicious.
Hi Rita,
This is an all time favorite at home. Though I don’t make it too often. Every one at home is health conscious. But when it get’s made, it get’s wiped out.
The photo looks great on that red background!
Wish to grab that whole plate and finishing rite now.
yum. no. wait. double yum! we love poori bhaji.
this looks like an incredible breakfast!
I dont have to tell u that I am a HUGE puri fan, I even got my sister to love it the other day when she came down from Europe. In fact she told me later on that its her fav bread here in goa. Next time clal me, I ll come! =P
Hi Helene,
That’s wonderful that your sister is visiting you. Have a great time! I am so lucky to have a sister. Miss her a lot. Wish she would visit me too!
When I am frying these, I tend to eat a lot of them. It’s so good!
These look great!
I love pooris! Been meaning to make them for so long (last time I made them was over a decade ago!). You are a lifesaver, I’m just going to follow this – got a dinner party next weekend, this is perfect!
Hi Lin,
Thanks so much. I love pooris too!
The pooris and bhaji looks so tempting, an all time favorite..
I would love these for breakfast! I have some hing in my pantry waiting to be used
Asmita, this looks beautiful. I always wanted to learn how to make the puff breads. I will try it when I find all the ingredients…
Who does not like puris? If made well, it will not absorb much oil. I personally feel that there are times a shallow fried product absorbs more oil than a deep fried one! But yes, the bhaji would taste better only if has that extra spoon of oil.
I love Pooris!! My friend made them from scratch and I was there when she was making them. She’s moving away soon (from 2 houses down the street) and I will miss her home cooked Indian food. I have to start making my own more now.
Hi Nami,
It’s so nice to have good neighbors. Since you have seen her make it, you know how easy it is.
How about you come over here, so I can cook Indian for you and you can cook some of your delicious Japanese recipes for me. It would be fun to be your neighbor.
what an unique name for a bread
I’ve never had pooris… I think I’ve missed out. They look so good.
Delicious! I am a huge poorie fan , I make some extra to eat it with sugar for snack.
This looks really kid friendly too!
This looks so interesting…my first time to see this bread. I wish I could try it one of these days…
These puffed bread look awesome. I can imagine having them for my breakfast.
Hello my friend Asmita, it;s been a while since I saw your posts, although I am running like crazy these days. This is so interesting breads, I am going to try them for sure, I love all kind of breads, and I prefer the savory side..!
Have a nice weekend my friend!
Hi Eri,
So nice to see you here. I completely understand. Cannot wait to see your posts. It’s always such a treat!
I like the way you might have used a cookie cutter to get that perfect shape of the Puris…
A perfect weekend breakfast !
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Thanks Nupur,
Yes, I did use a cookie cutter. I made these for my daughter as a quick after school snack. I wanted to make it a little more fun so gave this ridged edge.
It gives a more fun and uniform look too!
i loveeeeeeeeee poori bhaji. there is an odd kind of comfort that comes with eating it. when i was a kid, my mom used to make it on rainy days since i couldn’t go out to play ….hehehe
One of my favorite comfort foods, ever! Need to make it soonish
Mmmmm I could eat an entire of potatoes bhaji for lunch!
I love poori, but have never made them. Really nice and easy recipe, and I love the potato flavor. Good stuff – thanks.
I love pooris and I am so glad you shared this with us as I have been wanting to make these. The other day I made a coconut cilanto chutney that sounds like it would go quite nice with this dish. Have a super day. Take care, BAM
I LOVED being able to eat this when we were in India! looks wonderful!
Oh gosh! I haven’t had these before! Must try them next time I go to an Indian store! Thanks for sharing!
I love the sound of making poori at home – I always have semolina on hand, since it’s also a staple of the Middle Eastern kitchen. This combination is one I’ve never had for breakfast, and you’ve tempted me to try it as a break from my norm!
yum yum yum is all i can say! They look wonderful
Wow ,Can anyone say no to puris with potato bhaji?
Your Puris look incredible!
I have guests coming over and This is exactly what Iam going to make.
I have never tried puri, but from the photo I suspect that I would love it for breakfast or even as a light lunch!
Yum those potatoes look so flavorsome! I’ve never had an Indian breakfast before, will have to try! Thanks for sharing this recipe
the maharashtrian poori bhaji and the punjabi aloo poori are all time favorite at home. personally i liked the poori bhaji. have grown up eating it in mumbai. your plate pics of poori and the bhaji is making me hungry
Thanks Dassana,
I love poori bhaji too. It’s comfort food to me.