Poori Bhaji ~ Deep Fried Indian Flatbread and Potato Curry
Recipe type: Breakfast/ Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
  • For the pooris:
  • 1¾ cup whole wheat flour
  • ¼ cup all purpose flour
  • 1 tsp sugar (optional)
  • 1 tsp salt
  • 2 tbsp semolina (optional)
  • 2 tbsp oil, separated
  • Lukewarm water as required
  • Oil for deep frying
  • For the bhaji:
  • 2 medium potatoes
  • 1 tsp coconut oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • A sprig of curry leaves
  • 1 tsp ginger garlic paste
  • 1 small onion, minced
  • 3 green chillies, chopped
  • ½ tsp turmeric powder
  • ¼ tsp garam masala powder
  • Salt to taste
  • Coriander leaves for garnish (optional)
  1. Whisk the flours, sugar and salt well. Add in a tbsp oil and rub into the flour.
  2. Now add lukewarm water slowly and knead till you have a non-stick, stiff dough.
  3. Rub the other tbsp oil into your hand and knead finally. Allow to rest for 15 minutes.
  4. Divide the dough into 15 lime sized rounds.
  5. Rub little oil on the work surface and roll each round into diskettes, not too thin nor thick, uniform on all sides.
  6. Heat enough oil in a deep frying pan till hot. When you put a small piece of dough, it will immediately rise up. This is the correct temperature. Keep the flame on medium.
  7. Slide in a poori into the oil and run a slotted spoon softly on top till it starts to puff up. Leave for a couple of minutes and then turn. Fry the other side for a couple of minutes. Drain out from the oil onto a kitchen towel. Serve hot with bhaji.
  8. For making the bhaji - Boil the potatoes. Peel and mash.
  9. Heat oil, splutter the mustard and cumin seeds along with the curry leaves.
  10. Add the ginger garlic paste and saute briefly.
  11. Add the onion and green chillies and saute till wilted.
  12. Add in the powders and fry briefly. Add in the mashed potatoes and give it a good mix. Adjust salt and cook on simmer for five minutes.
  13. Garnish with coriander leaves (I didn't have) and serve hot with prepared pooris.
1. You can replace the all-purpose flour with whole wheat flour.
2. The sugar and semolina are optional. The sugar gives a nice golden color while the semolina makes the pooris crispy.
3. You can use ghee for kneading the dough, though even this step is optional. Umma would always knead with a little oil.
Recipe by The Big Sweet Tooth at https://www.thebigsweettooth.com/poori-baaji/