Poori Bhaji – Aloo Bhaji – Aloo Poori Bhaji

June 18, 2020 Dals/GraviesPotato Recipes  No comments

Poori Bhaji is a very popular north Indian combo. South Indians would vote for Poori Masala. This is also a very yummy combo since both are potato based recipes. Potato is an all rounder veggie. I have been wanting to post this recipe here since a long time. This Aloo Poori Bhaji is Chotu`s favourite. He once tried in this in a restaurant and became a fan of it. It is simple to make. Try this combo next time u make pooris. Check HERE for Poori recipe.

Here is the video..


Now to the recipe..


Poori Bhaji My Magic Pan

[Preparation Time-10 mins : Cooking Time- 30 mins]

Poori Bhaji Ingredients:

  • Potatoes – 6 to 8
  • Onion – 2
  • Green chillies – 2
  • Tomato – 2
  • Oil – 2 tbsp
  • Mustard – 1 tsp
  • Jeera – 1 tsp
  • Hing/Asafoteida – a pinch
  • Salt – as needed
  • Chilli powder – 1 tsp
  • Coriander powder – 2 tsp
  • Turmeric powder – 1/4 tsp
  • Chaat Masala – 1/4 tsp
  • Garam Masala – 1/2 tsp
  • Kasoori Methi – a generous pinch


Poori Bhaji My Magic Pan



  • Pressure cook potatoes for 2-3 whistles. Peel the skin and mash it roughly. Keep it ready. Heat a pan with oil and add mustard seeds & cumin seeds. Add a pinch of asafoetida and saute for a few seconds. Add sliced onions and slit green chillies. Saute until translucent.

  • Add chopped tomatoes followed by salt, chilli powder, coriander powder & turmeric powder. Saute until oil oozes out. Now add the potatoes to it. Mix well.


  • Add a cup of water and let it boil for about 5 mins. All the ingredients would have blend well and it would be in perfect consistency. Add chaat masala, garam masala & kasoori methi. Mix well and boil for a couple of mins. Switch off the flame.

Poori Bhaji My Magic Pan


Thats it! Yummy Poori Bhaji ready!

Serve hot with puffy pooris.


Poori Bhaji My Magic Pan



  1. Adding chaat masala is totally optional.
  2. Instead of cooking the potatoes and adding u can add raw cubed potatoes to the onion tomato gravy and cook it too..



– By Sundari Nathan

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