Kitchen Recipe Collection
Indian Poori Bhaji
Deep-fried, puffed whole wheat bread (Poori) served alongside a mildly spiced, turmeric-yellow potato curry (Bhaji).
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- whole wheat flour (atta)
- water
- oil for frying
- potatoes
- mustard seeds
- cumin seeds
- green chilies
- turmeric
- fresh coriander
Equipment
- Rolling pin
- Deep wok (kadai)
Instructions
- 1
Make Dough
Knead whole wheat flour, a pinch of salt, and water into a stiff, tight dough. (Stiffer than roti dough).
- 2
Make Potato Bhaji
Boil and roughly crumble the potatoes. Temper mustard seeds, cumin, and chilies in oil. Add turmeric, potatoes, salt, and a splash of water. Simmer into a thick curry.
- 3
Roll Pooris
Divide dough into small balls. Roll them into small, even circles. Do not use dry flour for rolling, use a drop of oil instead.
- 4
Fry Pooris
Drop the rolled dough into hot oil. Gently press down on it with a slotted spoon until it puffs up like a balloon. Flip and fry until golden.
Cooking Tips
- The oil must be smoking hot before dropping the poori in, otherwise it will absorb oil and become soggy instead of puffing up.
- Using dry flour to roll the pooris will cause the flour to burn in the frying oil. Always use oil to roll them.
Variations
- Chole Bhature: A similar concept using a refined flour bread (Bhatura) and a spicy chickpea curry (Chole).
Chef's Notes & Storage
- A very popular weekend breakfast or festive morning meal across India.
Nutrition Estimate
410 calories · 6g protein · 50g carbs · 20g fat · 5g fiber per serving
