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5 from 1 vote

Poori Bhaji

Serve this delicious potato subzi with hot, puffy pooris for a delicious and easy meal.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side
Cuisine: gluten-free, Indian, Indian Vegan, Indian Vegetarian
Diet: Vegan, Vegetarian
Keyword: Poori Bhaji, Puri Bhaji
Servings: 6
Calories: 171kcal


  • 5 medium potatoes (boiled in their jackets and diced. You don't have to peel the potatoes if organic. Russets or yellor or red potatoes are all fine--russets will mash more easily and will become crustier)
  • 1 tbsp vegetable oil
  • 1 tbsp cumin seeds
  • A pinch asafetida (hing)
  • 1 medium onion , finely diced
  • 2 green chili peppers (like jalapeno or serrano, minced)
  • 1 tbsp ginger (grated)
  • 10-15 curry leaves (chopped)
  • ½ tsp turmeric
  • Salt to taste
  • ¼ cup cilantro
  • 1 tbsp lemon juice

For serving


  • Heat the oil in a skillet.
  • Add the cumin seeds and asafetida. When the seeds sputter, add the onions and curry leaves and green chillies and saute until the onion turns transparent, about five minutes on medium heat.
  • Add the ginger and turmeric and saute a few more seconds. Add the potatoes and stir them in to combine with the oil and spices.
  • Mash down the potatoes with a potato masher or a heavy ladle so some of the pieces break up but others remain mostly intact. You want the potatoes to start turning slightly golden and crusty at the bottom of the pan.
  • Add salt and lemon juice and mix well. Garnish with the coriander seeds or, if you like, some grated coconut.


Nutrition info is for the potato bhaji and doesn't include the pooris.


Calories: 171kcal | Carbohydrates: 34g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Potassium: 807mg | Fiber: 4g | Sugar: 2g | Vitamin A: 125IU | Vitamin C: 71mg | Calcium: 43mg | Iron: 2mg