πŸ›βœ¨ Poori Bhaji

Puffed golden pooris paired with soft, spiced potato masala β€” a timeless South Indian breakfast duo

Spice Level: 🌢️🌢️
Prep Time: 15 mins | Cook Time: 20 mins | Serves: 4
Calories (approx): Poori ~150 kcal each | Bhaji/Potato Masala ~120 kcal per serving

πŸ”” Tiffin & Temple Bells

🌿 Introduction

Poori and Bhaji/Potato Masala β€” one of the most joyful South Indian breakfast pairings.
Crisp, puffed pooris made from whole wheat dough meet a warm, fragrant potato masala.
Simple ingredients, quick preparation, and a combination so comforting it turns any morning into celebration.

β€œA golden puff of happiness, paired with warm, spiced simplicity.”

Poori Bhaji

Photo by Stirred By Spice

πŸ“ Ingredients

For the Poori

  • 2 cups whole wheat flour

  • 1 tbsp semolina (for crispness)

  • 1 tsp oil

  • Salt to taste

  • Warm water (as needed)

  • Oil for deep frying

For the Bhaji/Potato Masala

  • 3–4 medium potatoes, boiled and crumbled

  • 1 large onion, sliced

  • 2 green chilies, slit

  • 1 tsp mustard seeds

  • 1 tsp urad dal

  • 1 tsp chana dal

  • 1 sprig curry leaves

  • Β½ tsp turmeric

  • 1 tsp ginger, grated

  • Salt to taste

  • Water as needed

  • Fresh coriander for garnish

Note: Potatoes rely on good storage β€” *our potato care guide explains how to keep them at their best.

*Potato care guide

🍽️ Instructions

  • 1. Prepare the Poori Dough

    • Mix wheat flour, semolina, salt, and oil.

    • Add warm water and knead into a tight, smooth dough.

    • Rest for 10 minutes.

    2. Shape the Pooris

    • Divide dough into small balls.

    • Roll into small circles (slightly thick).

    3. Fry the Pooris

    • Heat oil well.

    • Slide in a poori and gently press with a slotted spoon until it puffs.

    • Flip and fry until golden.

    • Drain on paper towels.

    4. Make the Aloo Masala

    • Heat oil; add mustard, urad dal, chana dal, curry leaves.

    • Add onions, chilies, and ginger; sautΓ© until soft.

    • Add turmeric, salt, and potatoes.

    • Add a little water to adjust consistency.

    • Simmer 3–4 minutes.

    • Garnish with coriander.

🍷 Optional Serving Notes

Serve pooris with bhaji/potato masala or spicy vegetable kurma.

For a festive tiffin, add kesari on the side.

πŸ’¬ Soulful Note

Few joys compare to watching a poori rise in hot oil β€” a fleeting golden balloon of comfort, always met with delight and nostalgia.

πŸ“š Cook’s Wisdom / FAQs

Cook's Wisdom

Tip: Poori dough must be tight, not soft β€” this ensures puffing.

  • Oil must be hot but not smoking for perfect poori rise.

  • Add a pinch of sugar to the dough for subtle golden color.

  • For fluffier aloo masala, mash half the potatoes and leave some chunky.

  • Add a squeeze of lemon for brightness.

πŸ“Š Nutrition (Per Serving β€” Approx.)

Each Poori

  • Calories 150

  • Protein 3g

  • Carbs 18g

  • Fat 7g

Bhaji/Potato Masala -per serving

  • Calories 120

  • Protein 3g

  • Carbs 20g

  • Fat 3g

πŸƒπŸŒΆπŸƒ The Bottom Line

A classic pairing that feels warm, joyful, and celebratory β€” Poori and Bhaji is South Indian comfort in its happiest form.

🧑 Meet the Heart Behind the Spice

Maya Shetty – Stirred By Spice Author Photo

Hi, I’m Maya Shetty β€” cook, storyteller, and spice lover.

Through Stirred By Spice, I share recipes that warm both the kitchen and the heart β€” where simple ingredients and warm flavors turn everyday meals into moments of connection.

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