ALOO BHAJI & POORI RECIPE | POORI BHAJI

Ingredients

• 250 g (2 cups)wheat flour
• 20 g (2 tbsp)semolina
• ½ tspsalt
• 15 ml (1 tbsp)oil
• 180–240 ml (¾–1 cup), at room temperaturewater
• enough for deep-fryingoil
• 5–6 mediumpotatoes, boiled and peeled
• 30 ml (2 tbsp)oil
• 15 g (1 tbsp), optionalghee
• 2 tspcumin seeds
• 2 tbsp, partially crushedcoriander seeds
• ¼ tspasafoetida
• 1–2, choppedgreen chillies
• 1 tsp, grated or mincedginger
• ½ tspturmeric powder
• 1 tspred chilli powder
• ½ tspgaram masala
• 1 tspsalt
• 120 g (½ cup)fresh tomatoes, puréed
• 475 ml (2 cups)water
• 2–3 tbsp, choppedfresh coriander

Instructions

1. 1

   Mix the flour

   Put the wheat flour, semolina and ½ tsp salt in a large bowl and mix. Rub in 1 tbsp oil with your fingertips, then add 120 ml (½ cup) water and start bringing the mixture together. Add more water a little at a time, up to 180–240 ml in total, until you have a dough that is neither too soft nor too hard and does not stick to your hands.

2. 2

   Rest the dough

   Rub about 1 tsp oil over the dough, cover it and leave it to rest for at least 15–20 minutes. You can make the aloo bhaji while it rests.

3. 3

   Crush the coriander

   Partially crush the coriander seeds with a pestle and mortar or a spice blender.

4. 4

   Fry the spices

   Warm 2 tbsp oil and 1 tbsp ghee, if using, in a pan over medium heat. Add the cumin seeds and partially crushed coriander seeds, and stir-fry for 30 seconds. Add the asafoetida, ginger and chopped green chillies; stir-fry for 1 minute.

5. 5

   Cook the tomatoes

   Mix in the turmeric and red chilli powder, then stir in the tomato purée and 1 tsp salt. Cover the pan and cook for 2–3 minutes over low to medium heat.

6. 6

   Simmer the potatoes

   Add 475 ml (2 cups) water and mix. Gently crush the potatoes with your hand and add them to the curry, then stir to combine. Cover, lower the heat and simmer for 5–10 minutes.

7. 7

   Finish the bhaji

   Stir in the garam masala and chopped fresh coriander. Cover the curry and set it aside until needed; reheat it before serving if it has cooled.

8. 8

   Shape the pooris

   Pour enough oil for deep-frying into a wok, kadai or small saucepan and warm it over medium-low heat. Meanwhile, divide the dough into 10 pieces. If it sticks to your hands, rub your hands with a little oil. Roll each piece into a ball, flatten it between your palms, then roll it into a circle about 10–13 cm (4–5 inches) across. Set each one on a plate or tray and repeat with the remaining dough.

9. 9

   Fry and serve

   Deep-fry the rolled dough pieces in the hot oil. They should puff if the oil is at the right temperature. Fry each one, turning it a few times, until both sides are light golden. Reheat the bhaji if needed and serve hot with the pooris, on their own or with pickle or sliced onion and tomato.

What are aloo bhaji and poori?

Aloo means potato, and bhaji here is a spiced curry; poori is a small, unleavened flatbread that puffs when deep-fried. The pairing is a familiar Indian breakfast, though it also makes a hearty meal at other times.

This version builds flavour with toasted whole spices and tomato, then simmers roughly crushed potatoes in the sauce. The fresh coriander and hot, freshly fried pooris bring brightness and contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 15g protein, 105g carbs, 23g fat.

The potatoes and wheat flour provide most of the carbohydrates, while the frying oil and the oil or optional ghee in the curry contribute much of the fat. The potatoes and wheat flour also provide some protein, though this meal is not especially protein-led. Serve with sliced onion and tomato or another fresh vegetable side to round out the plate.

A dough that rolls easily

Water: begin with 120 ml and add the rest gradually, since flour can take up different amounts. Aim for dough that feels pliable but does not cling to your fingers.

Rest: cover the dough for at least 15–20 minutes. This gives it time to relax, making the small discs easier to roll without springing back.

Build flavour in the pan

Whole spices: give the cumin and partially crushed coriander 30 seconds in the warm oil and ghee. Their aroma is a useful cue to move on before they scorch.

Tomato: let the purée cook, covered, for 2–3 minutes before adding the water and potatoes. This briefly concentrates the tomato and spice mixture into the curry’s base.

Potato texture and simmering

Crushing: break the boiled potatoes up gently with your hand rather than mashing them smooth. The resulting uneven pieces help thicken the curry while leaving some texture.

Doneness: simmer the covered bhaji for 5–10 minutes on low heat. It is ready when the potatoes have taken on the spiced sauce and the curry is hot throughout.

Getting the pooris to puff

Shape: divide the dough into 10 pieces and roll each one to about 10–13 cm across. Keep the rounds reasonably even so they cook at a similar pace.

Oil: the recipe gives no exact frying temperature, so cook a test round first. A poori that puffs and turns light golden is a good sign the oil is ready; turn each bread a few times as it fries.

Serve straight from the pan

Pooris are at their best soon after frying, while they are hot and airy. Keep the bhaji covered while you fry the batches and reheat it if it has cooled.

Pickle or sliced onion and tomato are suggested accompaniments. A fresh, crunchy side also balances the soft potatoes and fried bread.

Recipe notes & tips

• Add the dough water gradually so you can stop as soon as the dough is manageable.
• Partially crush the coriander seeds rather than grinding them to a fine powder.
• Keep the bhaji covered on low heat while frying the pooris.
• Roll the dough rounds to a similar thickness for more even frying.
• Fry one poori first to check that it puffs and turns light golden.
• Reheat the curry before serving if it has been set aside long enough to cool.

Variations

• Adjust the heat: use one green chilli for a milder curry or two for more warmth.
• Skip the ghee: use the listed oil in its place for a version without ghee.
• Add more coriander: finish with the larger 3 tbsp amount for a fresher herb flavour.
• Serve with pickle: add a little pickle alongside the pooris and curry.
• Add onion and tomato: serve sliced onion and tomato on the side for crunch and freshness.

Common mistakes to avoid

• Adding all the water at once: the dough may turn sticky; add it gradually and stop when the dough holds together without sticking.
• Overworking the potatoes: a smooth mash can make the curry dense; crush them gently and leave some pieces.
• Scorching the spices: they can turn bitter; stir-fry the cumin and coriander for just 30 seconds before adding the next ingredients.
• Frying before the oil is ready: the poori may not puff; test a round and look for it to puff and turn light golden.
• Crowding the pan: pooris need room to fry and turn; cook them one at a time if necessary.

How to store

Keep leftover bhaji in a covered container in the fridge and use within 3 days; reheat until piping hot, adding a splash of water if it has thickened. Pooris are best eaten fresh, but leftovers can be kept covered at room temperature for a day and briefly reheated in a dry pan.

Frequently asked questions