Puri Bhaji Recipe: Authentic Maharashtrian Breakfast
55 minutes
1170 reads
About Puri Bhaji Recipe: Authentic Maharashtrian Breakfast
Puri Bhaji is a beloved traditional Maharashtrian breakfast, a simple yet hearty dish enjoyed in homes and hotels across Maharashtra. This recipe brings together fluffy whole wheat puris and a vibrant yellow potato bhaji (also known as Jeera Aloo), creating a comforting and satisfying meal.Quickly made with staple ingredients, this dish is perfect for a busy morning or a delightful picnic. The combination of crispy puris and flavorful potato curry is a classic that's equally loved by children and adults alike, making it a popular tiffin box staple.Learn how to make this iconic Maharashtrian breakfast at home, evoking a taste of tradition and nostalgia with every bite. Served with chopped onions and a squeeze of fresh lemon, it's a true culinary experience!
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Recipe Time & More
Prep40 minutes
Cook15 minutes
Total55 minutes
Ingredients
- 1 cup Whole Wheat Flour for puri, whole
- 1/4 cup Flour or maida maida
- 1 tbsp Semolina fine
- 1 tbsp Oil for kneading for rolling puries
- 1/2 tsp Salt or as per taste
- Water as required for kneading
- 1 tbsp Tempering or aloo, or oil for jira aloo subji for oil
- 1 tsp Cumin Seeds
- 1 Onion finely chopped medium
- 1 Chilli green, medium hot roughly chopped
- 3 clove Garlic peeled and coarsely ground
- 1 tsp Ginger coarsely ground
- 1/2 tsp Asafoetida hing
- 1/2 tsp Coriander dhania
- 1 tsp Garam Masala
- 1 tsp Chili Powder red
- 1.5 tsp Salt or as per taste
- 2 Potato boiled, medium, for bhaji boiled potatoes medium
- 2 leaves Coriander dhania, finely chopped
- 1 tsp Lemon Juice
- 1/4 tsp Fenugreek Leaves kasuri methi, optional
Instructions
Prepare the Potato Bhaji
- Heat oil in a non-stick pan. Add cumin seeds and let them splutter.
- Add the green chilies and stir.
- Add the finely chopped onion and salt. Cook until translucent.
- Add the coarsely ground garlic and ginger. Cook until the raw aroma disappears.
- Add coriander powder, red chili powder, garam masala, and asafoetida. Stir for a few seconds.
- Add the boiled, roughly chopped potatoes. Mix well to combine.
- Cover and cook on low heat for 1 minute. Add 1-2 tablespoons of warm water if needed.
- Add the chopped coriander, lemon juice, and kasuri methi (if using). Toss gently.
Prepare the Puri Dough
- In a large bowl, combine whole wheat flour, all-purpose flour, semolina, salt, and 1 tbsp of oil. Mix well.
- Gradually add water, kneading into a stiff dough. Cover and let it rest for at least 30 minutes.
- Divide the dough into 10-12 equal portions. Roll each portion into a smooth ball.
Fry the Puris
- Heat oil in a wok or kadai over medium-low heat.
- Lightly grease your hands and rolling board with oil. Take a ball of dough, and roll it into a slightly thick circle.
- Carefully place the puri in the hot oil and fry until golden brown on both sides.
- Remove the puris from the oil and drain on paper towels.
Serve
- Serve the hot puris with the potato bhaji, garnished with finely chopped onions and a squeeze of lemon. Enjoy with hot tea!
Recipe Notes
Expert Tips for Perfect Puri Bhaji
- For extra fluffy puris, let the dough rest for at least 30 minutes, or even longer.
- Don't overcrowd the pan when frying puris; fry in batches to ensure even cooking and golden-brown color.
- Adjust the amount of red chili powder according to your spice preference.
- For a richer flavor in the bhaji, you can add a pinch of turmeric powder along with other spices.
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Recipe Nutrition
Calories: 128kcalCarbohydrates: 23gProtein: 3gFat: 3gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gSodium: 760mgFiber: 1gSugar: 1g
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4 Comments
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This looks so good! Appreciate the share.
What a great recipe! Thanks for sharing.
Looks so delicious! Thanks for the recipe.
I’m loving this recipe already!