Poori Bhaji | Veg Recipes of India | How to make Poori Bhaji

Cooking Time: 45 min (need to rest the dough for a minimum 30 min)

Puri Ingredients:
Item Quantity
Wheat flour1 Cup
Semolina or suji or rava  1 Tablespoon
All-purpose flour or maida  1 Tablespoon
Powdered sugar1 Tablespoon
Salt 1 Teaspoon (as per test)
Oil To deep fry

Bhaji Ingredients:
Boiled Potato4 In quantity
Green peas1/2 Cup
Tomato 2 In quantity
Onion1 Big in quantity
Salt1 Teaspoon (as per test)
Ginger garlic paste1 and 1/2 Tablespoon
Red chilli powder1 Tablespoon
Garam masala powder(Optional)1 Tablespoon
Black pepper powder (Optional)1 Tablespoon
Oil4 Tablespoons
Lemon juice1 and 1/2 Tablespoon
Cumin seeds 1/2 Tablespoon
Mustard seeds 1/2 Tablespoon
Turmeric powder1/2 Tablespoon
Chopped Coriander leaves2 Tablespoons

  1.  Let's make bhaji first, as usual, take a pan and add some oil in it, add mustard seeds in hot oil, it will make some noise, add cumin seeds, green peas and onion. Fry it till onion becomes golden.
  2. Add tomato, ginger garlic paste, turmeric powder, salt and fry it well for a minute. Then add chilli powder, garam masala powder, black pepper powder, lemon juice and other spices whatever you like.
  3. Add boiled potato and mash it well with smasher in the pan itself. Add a cup of water in it and mix it will. This bhaji is not so thick or so thin, make it in flowing consistency. You can also refer to the image attached. Just test it once, what you feel about test. Add salt or chilli powder as per your test. And you Bhaji is ready.
  4. Let's make some puri's / poori's, take a mixing bowl and add wheat flour, semolina, all-purpose flour, powdered sugar, salt, 4 tablespoons of hot oil and mix it well once oil gets cold. 
  5. Add water in it by making dough of it. This dough must be really tight, will look like the reference image. 
  6. We don't need to rest it, so can start rolling it by taking one big portion or one small portion. If you want a pure circle, we need to take a big potion roll it and make it by using a cookie cutter. Otherwise take a smaller portion and roll is to create one poori, this portion is of the size of a small lemon. 
  7. Deep fry it from both the sides, once you are done with rolling. Enjoy Poori bhaji or puri bhaji with onion rings and tomato.
Poori Bhaji

1) If you want more crunchy puri you can add more suji or semolina.
2) Add some Sambar masala and pav bhaji masala in it for making it extra testy and serve it with Rayta.

This is not a very healthy recipe contains about 700 calories. But it's testy so you can eat this once in a month. In India it's a very popular breakfast item in many areas, this dish is served as lunch. 

There are many more variations available of this recipe. Aloo poori or puri is a different dish, many regions they served it with achar or lemon pickle or with Rayta. Shrikhand Puri is a different item. 

In Maharashtra, they served the same puri with khir or bansundi. We will share all the recipes with you one by one. 

Majority of Indian food is very spicy and too many ingredients are there for making it, isn't that lengthy process?😋 But trust us guys, the food is also yummy.

Additionally, you can also add some french beans or capsicum in bhaji. Hope you guys will have this eventually. Good luck with burn the fats guys. Hope you love the recipe.

Veg Recipes of India

Reference image: 

Poori dough