poori bhaji recipe | aloo bhaji recipe | aloo bhaji for puri recipe

poori bhaji recipe | aloo bhaji recipe | aloo bhaji for puri recipe with detailed photo recipe. basically a mashed potato dry curry specifically made for puri or even can be served with roti and parathas.
pooripoori bhaji recipe | aloo bhaji recipe with step by step photo recipe. we all love pooris. the perfect combination of poori is with aloo bhaji. poori bhaji is very popular breakfast and also a street food of south india. this bhaji can be also be served with masala dosa, and can be stuffed between bread to make aloo sandwich.

each one prepares aloo bhaji / poori bhaji in their own style. some do like to add peas and keep the masala dry. however, i add some water to make paste kind of bhaji. if you are a authentic curry lover then do check recipes on my blog like rajma masalapaneer burjipalak panerstuffed brinjal, molake kaalu palya

poori

aloo bhaji is a versatile curry. as it goes well with poori, chapathi, bread, naans or even with steamed rice. you can use the same masala to prepare instant stuffed idli. i use the same aloo bhaji to stuff in my masala dosa as well. i am a big fan of crispy poori and have already shared recipe of how to prepare crispy pooris with tips and tricks.

finally, i request you to check my other indian curry recipe collection. particularly aloo-gobi masala, masala dosa, veg saagu, samosa, bread pakoda, aloo raita, soya cutlet. in addition, do visit my other recipes collection like

poori bhaji recipe | aloo bhaji video recipe:

recipe card for poori bhaji recipe | aloo bhaji recipe:

5 from 2 votes
poori
poori bhaji recipe | aloo bhaji recipe | aloo bhaji for puri recipe
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
easy poori bhaji recipe | aloo bhaji recipe | aloo bhaji for puri recipe
Course: Breakfast
Cuisine: Indian
Servings: 3 Servings
Author: Hebbar's Kitchen
Ingredients (1 cup = 255 ML)
  • 3 large potato boiled
  • ½ onion thinly sliced
  • 1 green chilli finely chopped
  • 1 inch ginger finely chopped
  • ½ tsp turmeric powder
  • few coriander leaves finely chopped
  • salt to taste
  • 2 tbsp lemon juice
  • 3 tbsp water optional
for tempering:
  • 2 tbsp oil
  • dried red chilli - 1
  • cumin seeds - 1 tsp
  • mustard seeds / rai - 1 tsp
  • urad dal - 1 tsp
  • channa dal - 1 tsp
  • pinch hing / asafoetida
  • 1 stem curry leaves
Instructions
  1. boil the potato till they are soft. peel the skin and cut into medium pieces. keep aside.
  2. finely chop green chillies, ginger, coriander leaves. also thinly slice onion and keep ready.
  3. in a pan heat oil and add cumin seeds, mustard seeds, urad dal, red chilli and channa dal. allow to splutter
  4. then add curry leaves and hing. fry for a minute.
  5. now add thinly sliced onion and fry till then turn translucent.
  6. also add chilli and ginger. fry till the raw smell of ginger goes away.
  7. now add boiled and chopped potato and give a quick stir. also add turmeric powder, little water and salt to taste.
  8. mash the potatoes and cook for about 4 min.
  9. squeeze some lemon juice and garnish it with fresh chopped coriander leaves.
  10. serve aloo bhaji hot with poori.

poori bhaji recipe | aloo bhaji step by step photo recipe:

  1. boil the potato till they are soft. peel the skin and cut into medium pieces. keep aside.
    poori bhaji
  2. finely chop green chillies, ginger, coriander leaves. also thinly slice onion and keep ready.
    poori bhaji
  3. in a pan heat oil and add cumin seeds, mustard seeds, urad dal, red chilli and channa dal. allow to splutter
    poori bhaji
  4. then add curry leaves and hing. fry for a minute.
    poori bhaji
  5. now add thinly sliced onion and fry till then turn translucent.
    poori bhaji
  6. also add chilli and ginger. fry till the raw smell of ginger goes away.
    poori bhaji
  7. now add boiled and chopped potato and give a quick stir. also add turmeric powder, little water and salt to taste.
    poori bhaji
  8. mash the potatoes and cook for about 4 min.
    poori bhaji
  9. squeeze some lemon juice and garnish it with fresh chopped coriander leaves.
    poori bhaji
  10. serve aloo bhaji hot with poori and masala dosa
    poori

notes:

  • adding little semolina / rava makes poori crispy.
  • make a stiff dough to prevent oil absorption.
  • add a pinch of sugar while kneading dough to get rich golden colour.
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