Recipe · Tiffin

Poori Bhaji Recipe (Serves 3–4)

Name: Poori Bhaji Recipe (Serves 3–4)
Yield: 4 servings
Ingredients: 4 medium potatoes (boiled, peeled, roughly mashed) medium potatoes (boiled, peeled, roughly mashed); 1 onion (thinly sliced) onion (thinly sliced); 2 green chilies (slit) green chilies (slit); 1 tsp mustard seeds mustard seeds; 1 tsp cumin seeds cumin seeds; 8 –10 curry leaves curry leaves; 0.5 tsp turmeric powder turmeric powder; 2 tbsp oil oil; salt to taste salt to taste; 2 cups water water; 2 fresh coriander leaves (for garnish) coriander leaves (for garnish); 0.5 tsp garam masala garam masala; 1 tbsp lemon juice lemon juice

Serves 4Vegetarian

A recipe for Poori Bhaji, including Aloo Bhaji and Poori dishes.

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Fig. 01 — The finished dish.

Method · stovetop

01
Heat oil in a pan.
02
Add mustard seeds → let them crackle.
03
Add cumin seeds and curry leaves.
04
Add green chilies and ginger → sauté briefly.
05
Add sliced onions → cook till soft (not brown).
06
Add turmeric + salt.
07
Add mashed potatoes → mix well.
08
Pour water → bring to a light boil.
09
Simmer 5–7 mins until slightly thick but still gravy-like.

A note from Lavanya

Dough too soft → pooris won’t puff Oil not hot enough → oily, flat pooris Bhaji too dry → kills the dish completely

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