How to make Poori Bhaji -

An excellent breakfast for a lazy Sunday morning.Whole wheat flour deep fried flaky bread called puris and medium spiced boiled potato curry called bhaji.. In North India, puri bhaji gravy recipe is must for breakfast. Also puri bhaji gravy recipe can double up as a tiffin recipe.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole wheat flour (atta) (आटा), Semolina (rawa/suji) (रवा/सूजी)

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Poori Bhaji checkout Masala Khakhra, Puran Poli, Kid Friendly Muffins, Healthy Pizza . You can also find more Snacks and Starters recipes like Chicken Lazone Secret Pizza Kastoori Kabab Oriental Fish Kababs

Poori Bhaji

Poori Bhaji Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 21-25 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Poori Bhaji Recipe

  • Whole wheat flour (atta) for poori 1 cup

  • Semolina (rawa/suji) 2 tablespoons

  • Salt to taste

  • Oil hot 3 tablespoons + for deep frying

  • For aloo bhaji

  • Potatoes medium, boiled and peeled 4-5 medium

  • Oil 2 tablespoons

  • Mustard seeds ½ teaspoon

  • Cumin seeds ½ teaspoon

  • Asafoetida a pinch

  • Curry leaves 6-8

  • Green chillies slit 2-4

  • Turmeric powder ¼ teaspoon

  • Sugar 1 teaspoon

  • Salt to taste

  • Fresh coconut scraped 2 tablespoons

  • Freshly chopped coriander leaves 2 tablespoons


Step 1

To make poori dough, put whole wheat flour in a large mixing bowl, add semolina, salt and hot oil and mix. Add sufficient water to knead into stiff dough. Cover with a damp cloth and rest for 10-15 minutes.

Step 2

To make aloo sabzi, heat oil in a non-stick pan, add mustard seeds and once they start to splutter, add asafoetida and cumin seeds. Once cumin seeds start to change colour, add curry leaves and green chillies and sauté for a few seconds.

Step 3

Cut potatoes into cubes and add to the pan. Lightly mash potatoes with the back of a spoon, sprinkle some water and mix. Add half the coconut and half the coriander leaves and mix well.Cover and cook for 2-3 minutes.

Step 4

To make the pooris, heat sufficient oil in a kadai.

Step 5

Divide the dough into small portions, roll into balls and then roll out into thick small discs.

Step 6

Heat sufficient oil in a kadai. Slide the prepared discs into the hot oil and deep-fry till golden brown and puffed up. Drain on absorbent paper.

Step 7

Transfer sabzi into a serving bowl and garnish with remaining coriander leaves and remaining coconut. Arrange the pooris on a serving plate and serve hot with sabzi.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.