- August 4, 2025
🥔 Poori Bhaji Recipe – Traditional Indian Breakfast with Spicy Aloo
Poori Bhaji is a classic and comforting Indian breakfast recipe that brings back memories of festive mornings, temple offerings, or weekend brunches. A crispy golden poori (deep-fried Indian bread) paired with delicious dry aloo bhaji is a heavenly combo loved across India, especially in Maharashtrian, Gujarati, and North Indian cuisine.
Whether you’re preparing a desi lunchbox, a festive meal, or looking for a quick Indian street food recipe, this dish is always a winner!
🧾 Ingredients for Poori Bhaji (Serves 4)
For Aloo Bhaji (Dry Potato Curry):
| Ingredient | Quantity |
|---|---|
| Potatoes (boiled) | 4 medium |
| Oil or ghee | 2 tbsp |
| Mustard seeds | 1 tsp |
| Cumin seeds | 1 tsp |
| Curry leaves | 6–8 |
| Green chilies | 1–2, chopped |
| Ginger (grated) | 1 tsp |
| Turmeric powder | ½ tsp |
| Salt | to taste |
| Asafoetida (hing) | a pinch |
| Coriander leaves | chopped, for garnish |
| Lemon juice | 1 tsp (optional) |
For Poori (Deep-Fried Bread):
| Ingredient | Quantity |
|---|---|
| Whole wheat flour | 2 cups |
| Semolina (sooji) | 1 tbsp (optional, for crispiness) |
| Salt | ½ tsp |
| Oil | 1 tsp (in dough) + for deep frying |
| Water | as needed |
🍳 Step-by-Step Instructions
🥘 Step 1: Prepare the Aloo Bhaji
Boil and Peel Potatoes: Pressure cook or boil the potatoes until soft. Peel and cube or mash them lightly.
Heat Oil: In a kadhai or pan, heat 2 tbsp of oil or ghee.
Add Tempering: Add mustard seeds. Once they splutter, add cumin seeds, hing, and curry leaves.
Sauté Spices: Add chopped green chilies and ginger. Sauté for 30 seconds.
Add Turmeric: Sprinkle turmeric powder and give it a quick stir.
Toss in Potatoes: Add boiled potatoes and salt. Mix well.
Dry Cook: Cook on low heat for 5–7 minutes until the flavors combine.
Garnish: Add chopped coriander leaves and a dash of lemon juice (optional).
🥄 This dry aloo sabzi is also known as batata bhaji, popular in temple-style Indian meals and South Indian poori bhaji combinations.
🫓 Step 2: Prepare the Poori Dough
In a large bowl, add whole wheat flour, semolina, salt, and 1 tsp oil.
Slowly add water and knead into a stiff, non-sticky dough.
Cover and let it rest for 15–20 minutes.
🔥 Step 3: Roll and Fry Pooris
Divide dough into small lemon-sized balls.
Roll each into small circles (around 4–5 inches in diameter).
Heat oil in a kadhai for deep frying.
Fry one poori at a time on medium-high flame.
Press gently to help it puff up. Flip and cook until golden on both sides.
Remove and place on paper towels.
🔥 For crispy and puffed-up pooris, ensure the oil is hot but not smoking.
🧂 Serving Suggestions
Serve poori bhaji hot with:
Pickle (achar) and boondi raita
A side of sooji halwa for a festive combo
A glass of masala chai or chaas (buttermilk)
🎉 Occasion & Cultural Relevance
Poori Bhaji is more than a recipe — it’s an experience. Here’s when it’s typically enjoyed:
🪔 Festivals like Diwali, Navratri, or Janmashtami
🍽️ Sunday Brunch
🎂 Special occasions or birthday breakfasts
🌙 Temple prasad (prasadam)
👨👩👧👦 Traditional Indian thali
🛕 Vrat/fasting days (just skip hing and turmeric for satvik version)
🥗 Nutrition Facts (Per Serving – 2 Pooris + Bhaji)
| Nutrient | Approx. Value |
|---|---|
| Calories | 380–420 kcal |
| Carbohydrates | 55–60 g |
| Protein | 6–8 g |
| Fats | 15–18 g |
| Fiber | 4–5 g |
| Iron | 10–12% DV |
| Sodium | 5–7% DV |
| Vitamin C | 15–18% DV |
🥗 Use multigrain flour or air-fry the pooris for a healthier version of this traditional dish.
📌 Interesting Facts
This Poori Bhaji recipe is the perfect example of Indian comfort food — flavorful, satisfying, and deeply rooted in tradition. The spicy dry aloo bhaji complements the puffed pooris perfectly, making it a cherished dish across age groups and regions.
