Poori Bhaji ~ Deep Fried Indian Flatbread and Potato Curry

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I had promised myself I would include a few flatbreads into the blog during the chapathi post. I am still not sure how much I can fulfil that. I will never blame it on my working situation, because there are many working mothers that are so good at bringing in a full spread on the table despite their hectic schedule – and that can include a flatbread or a stuffed one, along with a curry and a side! I am not one of those. I am a normal human being, whose charge hits the red while I reach home, and I need a strong cup of chai to recharge myself to at least half. Most the time I end up cooking a curry and ordering a khuboos (Lebanese flat bread) from the supermarket or toasting a few Malay frozen paratas. Sometimes, when I have some extra energy, that is when I make stuff like poori and bhaji.


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Once P asked me, “You have energy to make poori bhaji once home?” I was surprised, because MashaAllah, she is one person who I have seen makes a decent meal every night, without cheating with a meal from out when lazy. Actually, if you go to see, this is not a difficult meal if planned well. In fact, it is always well accepted and a satisfying meal, be it for dinner or breakfast or any time of the day! If pooris weren’t deep fried, I would have made them every other day, alas that’s not the case! πŸ˜‰


Umma always makes pooris with only whole wheat flour. I have added a very small portion of all-purpose flour to make it easily pliable. Adding sugar will give it a nice golden shade while frying and the semolina makes it crispy. Both ingredients are optional and can be skipped, and you would still get decent pooris. The whole point is that the dough needs to be stiff but easy to handle. Unlike chapathis which are forgiving in nature if you go on a little water overload, the dough of pooris would drink up all the oil so be very stingy while adding water. And deep fry them in really hot oil so that they puff up. Puffing up is not really necessary, but yes, we love puffed pooris that we can separate as layers and eat? How many of you do that? I always pull out the thinner top portion and chew it in and use the thicker portion to scoop up the masala. I hope I am not the only one! πŸ˜‰


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We all have our own style of making the potato curry which goes with pooris. Mine is as simple as it can get. Even though pooris can go well with a non-veg curry, I feel that it’s perfect companion is a good potato curry. It doesn’t need to be loaded with any fluid, a nice dry potato subzi will do. The other options that I feel will go well with this curry is this potato tomato masala and this potato stir fry. I guess I stop it at that – typing too much with food pictures around can also be really tempting! πŸ˜€


PST: I think I did tell you that poori goes well with this drumstick leaves curry… do try it out to know it! πŸ™‚


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Posted on this day in the previous years…


2013: Carrot Pudding

2014: Malai Kofta

2015: Gers Ogaily



Poori Bhaji ~ Deep Fried Indian Flatbread and Potato Curry

Course Breakfast/ Dinner
Cuisine Indian
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 3
Author Rafeeda


  • For the pooris:
  • 1 3/4 cup whole wheat flour
  • 1/4 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
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • A sprig of curry leaves
  • 1 tsp ginger garlic paste
  • 1 small onion minced
  • 3 green chillies chopped
  • 1/2 tsp turmeric powder
  • 1/4 tsp garam masala powder
  • Salt to taste
  • Coriander leaves for garnish optional


  • Whisk the flours, sugar and salt well. Add in a tbsp oil and rub into the flour.
  • Now add lukewarm water slowly and knead till you have a non-stick, stiff dough.
  • Rub the other tbsp oil into your hand and knead finally. Allow to rest for 15 minutes.
  • Divide the dough into 15 lime sized rounds.
  • Rub little oil on the work surface and roll each round into diskettes, not too thin nor thick, uniform on all sides.
  • 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.
  • 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.
  • For making the bhaji - Boil the potatoes. Peel and mash.
  • Heat oil, splutter the mustard and cumin seeds along with the curry leaves.
  • Add the ginger garlic paste and saute briefly.
  • Add the onion and green chillies and saute till wilted.
  • 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.
  • 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.

Join the Conversation

  1. so true – if only deep fried food are tagged healthy – i would have this every other day! Vadas for other days! πŸ˜€ Like you said, we have pooris with non veg too.. My bhaji is more dry like for masala dosas.. and true I love fully puffed pooris but no I dont take off the top layer.. πŸ˜€ Photo filled post eh?? nice..

    1. Rafeeda AR Author says:

      Hehe… πŸ˜€ We are so used to having slightly waterish bhaji and that’s why the dry one doesn’t appeal much… πŸ™‚ Thanks a lot Fami…

  2. I love the puffiness as well and with the potato dish, truly the perfect pairing.

    1. Rafeeda AR Author says:

      Thank you so much Nava…

  3. Fried food is always GREAT. That’s a scrumptious meal!

    1. Rafeeda AR Author says:

      Thank you so much Angie…

  4. That looks really Yummy

    1. Rafeeda AR Author says:

      Thanks a lot Beena…

  5. Liking the look of these pooris, although I’ve never had any they do look very moreish and I doubt I could stop at eating just one.

    1. Rafeeda AR Author says:

      Thank you so much Umm Hamza… It isn’t for stopping at one! πŸ™‚

  6. love this anytime…poori bhaji looks super yummy..i love to have this with little shrikhand…

    1. Rafeeda AR Author says:

      Thank you so much Gloria…

  7. Love pooris. Whenever i feel bored about regular food i make these fat pooris and relish them.

    1. Rafeeda AR Author says:

      Thank you so much Eliza…

  8. I am crazy about them but i am trying to avoid deep fried stuff …and here u go making me tempt and make those pooris…kothipichu…addition of sugar seems interesting…should try it the next time I make it

    1. Rafeeda AR Author says:

      Thank you so much Anupa…

  9. Yummy poori and perfect potato curry

    1. Rafeeda AR Author says:

      Thanks a lot Farin…

  10. I have just posted one too!
    Love the combo
    All time favorite at my place too,heheh

    1. Rafeeda AR Author says:

      Thank you so much Hiba…

  11. Hey rafee, awesomeee post dear… I often make poori-bhaji . me and my husband are addicted to this recipe… Already craving started.. I have to make this today

    1. Rafeeda AR Author says:

      Thank you so much Priya…

  12. Tasty combo, my fav too…

    1. Rafeeda AR Author says:

      Thanks a lot Nora…

  13. all time our family favorite tiffin

    1. Rafeeda AR Author says:

      Thanks a lot Jaleelakkah for your comments…

  14. Poori Baaji – tasty combo liked by many and me too. Looks just sooo comforting and delicious.

    1. Rafeeda AR Author says:

      Thank you so much Jeena…

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