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Aloo Bhaji & Poori

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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

ALOO PARATHA/ BATETA NI ROTLI
Aloo Paratha also known as bateta ni rotli is an Indian Flatbread stuffed with spicy mashed potato. It is usually enjoyed piping hot with some yogurt and pickle and sometimes topped with butter as breakfast. 
Check out this recipe
APPLE CINNAMON WAFFLES
Apple Cinnamon Waffles  with fresh apple, cinnamon are so delicious, easy to make and come together within 20 minutes.
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BAKED ALOO TIKKI CHAAT
Baked Aloo Tikki Chaat is a lip smacking, delicious dish with a medley of different flavours and healthy. Make it at home and enjoy.
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GUNPOWDER ALOO DAHI CHAAT
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ORANGE AVOCADO SALAD
Orange Avocado Salad is a colourful, refreshing, full of flavour kind of  summer salad. Enjoy it as side or as a light meal. What I like about this salad is the delicious light orange dressing. And you can add other salad ingredients like radish, beans, quinoa, orzo, rice,  etc. Somehow I felt that oranges and tomatoes don't go together well.
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AVOCADO TOMATO SANDWICH
Avocado Tomato Sandwich is a filling, delicious and healthy meal option especially for days when you don't feel like cooking in summer. Best time to enjoy those fresh juicy tomatoes.
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APPLE CUCUMBER SALAD & ORANGE VINAIGRETTE
Apple Cucumber Salad is so easy to put together. It is a healthy, filling and crunchy salad. Ideal as a potluck, picnic, cookout salad.
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AMARANTH PARATHA | RAJGIRA PARATHA
Amaranth Paratha is gluten free, vegan, soft, tasty and healthy flatbread. Pretty easy to make, it is a good way to include amaranth in your diet. Known as rajgira paratha in Hindi, these parathas can be enjoyed during fasting days like Ekadashi, Navratri, Ram Navmi, etc.
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APPLE CELERY SOUP
Apple Celery Soup is easy to make, healthy, comforting, delicious home made soup. Ideal way to include celery in your diet.
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APPLE CINNAMON MUFFINS, EGG FREE
These Apple Cinnamon Muffins are egg free, easy to bake, super delicious, aromatic and loaded with apple chunks. Though you can omit the topping of melted butter, sugar and cinnamon, I highly recommend that you use them. Makes these rustic  muffins perfectly buttery and flavourful.
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FIG AND AMARANTH COOKIES
Fig and Amaranth Cookies are gluten free, delicious, melt in the mouth kind of cookies that can be enjoyed on Fasting Days. Amaranth flour, a bit of butter and sugar with chopped dried figs, these cookies are so easy to make.
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Letter A Recipes By Members Of  The Group

 

 

 

Check Out The 2024 Alphabet Challenge Journey

ZA'ATAR SWIRLS
Za'atar Swirls are flaky, flavourful, delicious and easy to make snack or appetizer. Basically you need puff pastry and za'atar and you're good to go. Bake them for parties or gatherings .
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You Will Like The 2025 Alphabet Challenge Journey

ZEYTIN PIYAZI | GREEN OLIVE SALAD
Zeytin Piyazi is a tangy, refreshing, easy to make Turkish green olive salad. It is a traditional dish from the southeastern part of Turkey which is generally enjoyed for breakfast or as part of a mezze. Usually enjoyed with some bread.   A simple salad made from green olives, tomato, onion, fresh herbs and seasoning. Sometimes walnuts, bell pepper, green apples, other herbs are added.
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Some Potato Recipes You May Like

MATAR BATETA NU SHAAK |PEAS POTATO CURRY
Matar Bateta Nu Shaak is a Gujarati style peas and potato curry. A few everyday simple spices and a bit of tomato adds so much flavour to this sabji, shaak or curry. And it is one of the easiest to make, not requiring too many ingredients. No garlic or onion is used for this curry and yet it turns out finger licking good.
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POTATO BREAD
Potato Bread is a white, soft and fluffy homemade bread. Leftover mashed potato is added to the dough. To make it more flavourful, I have added fresh rosemary and cheddar cheese. This bread makes a lovely sandwich bread.
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CHETTINAD URULAI ROAST | POTATO ROAST
Chettinad Urulai Roast | Potato Roast is simply baby potatoes roasted in a pan with freshly ground Chettinad Masala or Spice Mixture. It easily can be enjoyed as a starter dish, a snack or as a side dish which is usually served with rice or roti and a lentil curry. Hubby and I decided to enjoy it as a starter.
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IRISH POTATO FARLS
Irish Potato Farls also known as potato bread or cakes, are so easy to make. Egg free, rustic, so tasty, crispy on the outside and soft inside. Enjoy them on their own, with beans, eggs or a stew.
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YOGURT POTATO CURRY
Yogurt Potato Curry is a creamy, delicious, slightly spicy curry. Enjoy it with any Indian Flatbread or rice. Easy to make, this curry generally features on my table when I have guests over. It is relished both by adults and kids. 
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KACHRI BATETA/BABU KACHRI
Kachri Bateta/ Kachri Babu is a tangy, lip smacking spicy potato stew served with a dry coconut mango chutney and topped with ganthia and crushed potato crisps or chips.
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METHI BATETA NU SHAAK /POTATO FENUGREEK VEGETABLE
Methi Bateta Nu Shaak/ Fenugreek Potato Vegetable is a simple but flavourful way to prepare the famous Gujarati style shaak or sabji using fresh fenugreek and potatoes.
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ALOO PARATHA/ BATETA NI ROTLI
Aloo Paratha also known as bateta ni rotli is an Indian Flatbread stuffed with spicy mashed potato. It is usually enjoyed piping hot with some yogurt and pickle and sometimes topped with butter as breakfast. 
Check out this recipe
BAKED ALOO TIKKI CHAAT
Baked Aloo Tikki Chaat is a lip smacking, delicious dish with a medley of different flavours and healthy. Make it at home and enjoy.
Check out this recipe
YOGURT POTATO CURRY
Yogurt Potato Curry is a creamy, delicious, slightly spicy curry. Enjoy it with any Indian Flatbread or rice. Easy to make, this curry generally features on my table when I have guests over. It is relished both by adults and kids. 
Check out this recipe
HONEY CHILLI POTATOES

Honey Chilli Potatoes is a crispy, spicy, sweet and delicious snack or starter dish. A dish from the Indo Chinese Cuisine, it is very easy to make this  dish. Sprinkled with a generous amount of sesame seeds, it is finger licking good.
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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. 

 

 

 

 

 

Print

ALOO BHAJI & POORI RECIPE | 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.
Course Breakfast, BRUNCH
Cuisine Indian, Maharashtrian Cuisine
Keyword aloo bhaji, aloo bhaji and poori recipe, poori bhaji
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author mayurisjikoni

Ingredients

FOR THE POORIS

  • 2 cups wheat flour
  • 2 tbsp semolina
  • ½ tsp salt
  • 1 tbsp oil
  • ¾-1 cup water room temperature
  • enough oil for deep frying

FOR THE ALOO BHAJI

  • 5-6 medium potatoes boiled and peeled
  • 2 tbsp oil
  • 1 tbsp ghee optional
  • 2 tsp cumin seeds
  • 2 tbsp coriander seeds partially crushed
  • ¼ tsp asafoetida
  • 1-2 green chillis chopped
  • 1 tsp ginger grated or minced
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • ½ tsp Garam Masala
  • 1 tsp salt
  • ½ cup fresh tomatoes pureed
  • 2 cups water
  • 2-3 tbsp fresh coriander chopped

Instructions

PREPARE THE POORI DOUGH

  • Add the flour, semolina and salt in a big bowl.
  • Mix well.
  • Add oil and rub into the flour using your finger tips.
  • Add water, initially ½ cup and start making the dough.
  • Add more little at a time if required. We have to make the dough which is not soft or too hard. Basically, it should not stick to your hand.
  • Rub about 1 tsp oil all over the dough. Cover and let it rest for at least 15-20 minutes.
  • In the meantime you can prepare the Aloo Bhaji.

PREPARATION OF THE ALOO BHAJI

  • Partially crush the coriander seeds using a pestle and mortar or your spice blender.
  • Add oil and ghee in a pan over medium heat. Allow it to become a bit hot.
  • Add cumin seeds, partially crushed coriander seeds and stir fry for 30 seconds.
  • Add asafoetida, ginger and green chillis. Stir fry for 1 minute.
  • Add turmeric and red chilli powder. Mix well.
  • Add the tomato puree and mix well.
  • Add salt. Cover the pan with a lid.
  • Allow the tomato puree to cook for 2-3 minutes over low to medium heat.
  • Add water and mix well.
  • Gently crush the potatoes using your hand. (make a fist) and add them to the curry.
  • Mix well.
  • Cover the pan again. Lower the heat. Allow the bhaji to simmer for 5-10 minutes.
  • Add the Garam Masala and chopped coriander. Mix well.
  • Cover the aloo bhaji and keep on the side till required.
  • Can heat it up before serving.

PREPARATION OF THE POORI

  • Add oil in a wok, kadai, or a small saucepan for deep frying.
  • Allow the oil to become hot over medium to low heat.
  • In the meantime roll out the pooris.
  • Divide the dough into 10 parts.
  • If it sticks to your hand, rub your hands with a little oil.
  • Roll each part into a ball and flatten it between your palms.
  • Roll out each piece into a circle of about 4-5 inches in diameter.
  • Keep it on the side on a plate or tray. Repeat the same with the remaining dough.
  • Deep fry each rolled out dough in the hot oil. It will puff up if the oil has reached the correct temperature.
  • Deep fry, flipping the dough over a few times till both sides appear light golden in colour.
  • If the aloo bhaji has become cold, heat it up.
  • Serve hot pooris and aloo bhaji on its own, with some pickle or onion tomato slices on the side.

Notes

  • Allow the boiled potatoes to cool down completely before you crush them with your hand.
  • Keep tomato puree ready in the fridge. I prepare a big batch for the week by boiling and pureeing the tomatoes.
  • Add water in the aloo bhaji according to your preference. Some like it more liquid. We prefer ours a bit thickish.
  • Add a tiny piece of dough in the hot oil to know if it has reached the correct temperature for deep frying the pooris. Generally we need medium to high flame for all the pooris to puff up.
  • Roll out the pooris to the size you can manage. Don't roll them out too thin or thick.
  • Adjust the spices of the aloo bhaji according to your preference.

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