Puri Bhaji Gravy Recipe (Poori Bhaji for Breakfast)
Recipe type: Breakfast
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
Puri Bhaji Gravy Recipe - A delicious Indian breakfast recipe of boiled potato spiced in indian spices served with whole wheat flour flaky bread called poori.
Ingredients for Puri
  • Wheat flour (gehu ka atta) : 1 cup
  • Oil : 1 tbsp for dough
  • Oil : 3 cups for frying
  • Salt : 1/2 tsp
  • Water : 1/3 cup or as required
Ingredients for Bhaji
  • Potato : 3 large
  • Oil : 1 tbsp
  • Cumin seeds : 1 tsp
  • Hing : 1/4 tsp
  • Green chilies : 1 piece
  • Ginger paste : 1 tsp
  • Salt : 1 tsp or to taste
  • Coriander leaves (hara dhaniya) : 2 tbsp
  • Water : 1 cup or as required
To make bhaji for puri bhaji
  1. Boil the potato and peel the skin off, cut into medium pieces. Keep aside.
  2. In pan heat a tablespoon of oil and add cumin seeds and hing. Cook for about half min or till cumin seeds turn brown.
  3. Then add curry leaves, green chili and ginger paste and mix well all the ingredients and cook for about 1/2 min.
  4. Now add boiled and chopped potato and give a quick stir.
  5. Add turmeric powder, water and salt to taste.
  6. Cover the pan and cook for about 4 min and then open the lid and mesh some potato so that you get nice gravy.
  7. Once the sabji is cooked garnish it with fresh chopped coriander leaves.
  8. Serve aloo bhaji hot with Puri.
To make Puri for Puri Bhaji
  1. Sieve whole wheat flour (gehu atta) in a large mixing bowl.
  2. Add salt and oil and while adding little water at time, knead into puri dough.
  3. Keep the puri dough aside for resting for atleast 10 minutes.
  4. Divide the dough into small lime size dough balls.
  5. Take a dough ball and place it on rolling board. Roll the dough into small 3-4 inch wide wheat puris.
  6. Repeat these step and roll puris with remaining dough.
  7. Now heat oil in a kadhai for deep frying.
  8. Once oil is hot carefully add rolled puri and start frying it.
  9. Tap on the upper surface using skimmer and puff the poori.
  10. Flip the poori to other side and cook until it turns golden in color.
  11. Take the fried poori and place it on kitchen napkin.
  12. Repeat above steps and deep frying remaining pooris.
  13. Puri is ready to serve. Serve puri along with puri bhaji for breakfast.
Do not make the aloo bhaji too thick or watery. The bhaji must be served in medium gravy. If bhaji is too dry, add some more water and adjust its consistency.
Recipe by WeRecipes at https://werecipes.com/puri-bhaji-gravy-recipe-poori-bhaji/