Aloo Bhaji & Poori

Recipe: Aloo Bhaji & Poori | Poori Bhaji

Aloo Bhaji & Poori is a classic Indian breakfast dish consisting of a potato curry and fluffy puffed up flatbread. Aloo is potato and bhaji here refers to a curry. It is a simple and yet comforting breakfast dish. The potato curry may vary in different parts of India. Some make it with a gravy while others make the aloo bhaji  a bit dryish. Generally the poori is made of wheat flour but in some parts of India plain or all purpose flour may be used. Aloo bhaji , popularly known as poori bhaji is an inexpensive dish and thus a popular dish that is served as street food, in fast food restaurants and also at the railway stations. It may be accompanied by some pickle, onion rings, a simple tomato cucumber salad or just the poori and bhaji. My hubby loves poori bhaji and he always gets fascinated by the size of the pooris that are served. Almost the size of a big dinner plate! I cannot make them that big at home. But all the same he simply loves this dish. 

 

Sharing Aloo Bhaji & Poori Recipe With 2026 Alphabet Challenge Group

In 2024 for the Alphabet Challenge, initiated by Wendy, I had prepared random dishes from A-Z.  2025 I decided to share salads with either ingredients beginning with that letter or the salad name. This year I am going to focus on Indian Curries. 

 

A is for Aloo which is the Hindi word for Potatoes.

 

What Is A Curry?

While in India as per se we don’t use the term curry, it becomes easier to explain what the dish is all about. The word curry comes from the Tamil word kari, which means sauce. During colonization, the British anglicized it to curry. So for the rest of the  world curry is any dish with has a sauce or gravy with spices and fresh herbs. It is such a broad term which includes sauce/gravy spiced up dishes from Middle East, South Asia to the South East ones. It also refers to the cooking style. Curries are generally served as a main meal with some flatbread, rice or noodles.

So next time you go to an Indian restaurant and the word bhaji is on the menu then it most likely refers to a curry. Bhaji is the Maharashtrian word for a curry. Bhajji or bhajee on the other hand refers to fritters.

 

Some Recipes With Letter A You May Like

 

Letter A Recipes By Members Of  The Group

 

• • Food Lust People Love: Ají de Cerdo – Peruvian Pork Stew 
  • Mayuri’s Jikoni: Aloo Bhaji & Poori 
  • A Messy Kitchen: Amygdalopita
  • Sneha’s Recipe: Anday Aur Subzi Pulao
  • A Day in the Life on the Farm: Apple Crumb Pie 
  • Blogghetti: Apple Pork Chops 
  • Jolene’s Recipe Journal: Arancini
  • Karen’s Kitchen Stories: Argentine-Style Burgers with Chimichurri Sauce 
  • Magical Ingredients: Artichoke Spinach Rolls
  • Culinary Cam: Atchara: A Pickle from My People…and My Grandmother 
  • Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Homemade Apple & Whiskey Barbecue Sauce 
  • Palatable Pastime: Magic Pan Orange and Almond Salad 

 

 

Check Out The 2024 Alphabet Challenge Journey

You Will Like The 2025 Alphabet Challenge Journey

 

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Ingredients Required For Aloo Bhaji & Poori | Poori Bhaji

For The Poori |Puri

Wheat Flour

Use wheat flour that is meant for rotis, parathas, etc. Also known as atta in Hindi. Easily available in all Indian Stores and online. Please note that atta is quite different from the regular wheat flour sold in the supermarkets in the Western countries.

Semolina

Medium or fine semolina or sooji. Add a little as it helps to make the pooris more crispier.

Salt

Add according to your taste. Generally, a little goes a long way.

Oil

We will add some oil to the flour before making the dough. Also we need about 3 cups of oil for deep frying the pooris. 

Water

The amount required will depend on the quality of the wheat flour. Some flour absorb more water than others. To make sure the dough does not become too soft or remains hard, it is best to add little water at a time.

 

 

For The Aloo Bhaji

Potatoes

For this bhaji we use boiled and peeled potatoes. I have used 4 medium potatoes. Usually, they are not chopped or diced. Simply crush them pieces with your hand. Hold the potato in your hand and make a fist. A few pieces I mash them completely as they help to thicken the bhaji or curry. 

Ghee

Optional. I like to add a bit of ghee for the flavour along with the oil. If you don’t want to use ghee, omit it.

Oil

Need a little for tempering the whole spices.

Asafoetida

Also known as hing. It adds an umami flavour and helps with digestion. Easily available in all Indian Stores. Can easily omit it if you don’t have any.

Cumin Seeds

Known as jeera or jiru. Adds an earthy flavour. We need a little for the tempering or baghar, vaghar.

Coriander Seeds

The seeds are roughly crushed before adding. Simply crush them using a pestle and mortar. 

Green Chilli

Can add chopped or minced. Add according to your taste. 

Ginger

Fresh ginger is usually peeled and grated or minced before adding to the bhaji.

Turmeric Powder

Add a little. Not only does it add colour to the curry but it is good for health. Don’t be tempted to add more as it make the bhaji bitter.

Red Chilli Powder

Add according to your taste. Or omit altogether.

Salt

Add according to your taste. I like to use table salt or Pink Himalayan Salt.

Fresh Tomato Pureed

Can use canned tomato puree, passata or puree freshly steamed or boiled tomatoes. I generally have the pureed tomatoes ready in my fridge for the week. I boil the tomatoes with little water and blend them. Stays fresh for at least 5-7 days. 

Water

Need some to add more sauce or gravy to the bhaji. The amount depends on how thin or thick you want the bhaji to be.

Garam Masala

I like to use my homemade Garam Masala. However, it is easily available in all Indian Stores, Supermarkets and online. I like either the Everest or MDH brand.

Fresh Coriander

Fresh Coriander or cilantro, adds flavour. Wash and chop the coriander with the tender stems. The stems have a lot of flavour. 

 

 

 

 

 

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A Small Request:

If you do try this recipe then please either

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