Indian Bread Recipes

Poori Bhaji

Poori Bhaji is a very famous breakfast of Maharashtra, North India. In South India – it is named as Boori Bhaji in most of the hotels. Poori is made out of Wheat powder & Bhaji consists of Potato flavored with ginger – garlic & Green chilies.





  • Potato – 500gms
  • Onion – 2nos (cut into large square pieces)
  •  Green Chilies – 8 nos (cut into long slits)
  •  Ginger – 1inch (finely chopped)
  •  Garlic – 3 pods (finely chopped)
  •  Curry leaves/ Kadipatta – 5-6 leaves
  •  Dhaniya/ Malli Ela/ Coriander leaves – 1 tbsp
  •  Mustard seeds/ Rai/ Kadaga – 1tsp
  •  Urad dal/ Uzhunu – 1tsp
  •  Cumin seeds/ Jeera – 1tsp
  •  Turmeric powder/ Haldi – ½ tsp
  •  Oil – 3tbsp
  •  Salt as per taste


  • Cook potatoes in pressure cooker without adding water in potato.
  •  Remove the skin of cooked potatoes. Smash the potatoes & keep it a side.
  •  Heat a kadai. Add oil. Then add rai, urad dal & allow it to splutter.
  •  Then add cumin seeds & allow it to splutter.
  •  Add Green chilies, chopped ginger- garlic & nicely sauté.
  •  Add turmeric powder & sauté for a minute. Then add chopped onions & curry leaves & salt.
  •  When the onion turns slightly soft, add smashed potatoes & mix well.
  •  Add coriander leaves & mix nicely & low the flame & cook closed for 2mins.
  •  Remove it from flame. Potato bhaji is ready to serve.


Poori/ Boori:


  • Atta/ Wheat powder – 2cups
  • Water as per requirement.
  •  Salt as per taste.
  •  Oil


  • Take a vessel. Add wheat powder & salt & stir well.
  • Add water at intervals & knead the powder to make dough. Remember the dough should not be sticky.
  •  Add 1 tsp oil to the dough & knead to make smooth dough. Don’t keep dough aside as usually we insist for chapathis.
  •  Make small balls out of the dough. Roll each ball to a small round with medium thickness.
  •  Heat oil in a kadai for deep frying. To check whether oil is perfect to drop the pooris, take a pinch of dough & drop it in the oil. If dough comes up to the surface then the oil is hot.
  •  Drop the poori in oil & keep stirring with ladle so that poori puffs up to the surface.
  •  Turn to the other side & when it starts turning slightly brown, remove it to a plate wrapped with tissue paper.

Hot Poori is ready to eat with Potato Bhaji.

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Sandhya Remesh (Admin)

Hi friends I am Sandhya, warm welcome to Spicy Cookery, a platform for me to share my cooking recipes with you. We consider this as a platform to show my passion towards cooking & bring you the new flavors which I created in my kitchen........ Expecting your support in this venture.

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