Mumbai Puri Bhaji Recipe is a famous street food of Mumbai! My mouth starts salivating when I think Or hear about Puri Bhaji? Puris are flat Indian breads which are deep fried and aloo bhaji is potato vegetable. Puri Bhaji is made in different styles and versions in India. The North Indians make aloo sabzi a bit wet and add some spices like ajwain etc whereas towards South India it’s a different version with different spices. However I will be sharing the Mumbai version of Puri Bhaji Recipe.
Again Puri Bhaji is quite a popular dish in Mumbai. People from all age groups eat Puri Bhaji as breakfast, lunch Or dinner. My mom used to make them as lunch Or dinner. However some people can eat Puri Bhaji as breakfast as they are quite filling and heavy. Puri Bhaji also happens to be my favorite dish. Even my pet used to love fried pooris a lot. This recipe is dedicated to my pet 🙂
Mumbai Version of Puri Bhaji is also utilized as stuffing in masala dosa, mysore masala, sandwiches Or as vegetable. The bhaii is dry, mildly spiced, has a hint of South Indian flavor and tastes yummy. When served with puris this bhaji goes to a different level. I am sure you would agree to it.
This recipe also belongs to my mom’s treasure bank thanks mom for being there. I yet have to learn thousands of recipes from her. Tonight we will eat puri bhaji along with chopped onion, coconut chutney and srikhand. Nopes I am hungry again 😉 I am sure you are hungry too!
Puri Bhaji recipe details listed below:
- 1 tbsp oil
- 750 gms potatoes boiled and peeled
- 1 onion chopped into squares about half a inch size
- 2 green chilies chopped finely
- 15 to 16 curryleaves chopped Or torn with hand
- 1 t/s mustard seed (rai)
- 1 tbsp cumin seed (jeera)
- 1 t/s black gram split (urad dal)
- 1 t/s asofoetida (hing)
- 1.5 inch ginger chopped finely
- 1 t/s sugar
- 1 tbsp amchur powder (optional)
- 1 t/s dry pomegranate seed powder (optional) (anardana powder)
- 1 t/s turmeric powder (haldi)
- ½ cup boiled green peas (optional)
- 1 tbsp chat masala (optional)
- black salt Or salt as per taste
- 2 cups whole wheat flour
- 1 cup water
- 1 t/s salt
- 1 t/s baking soda (optional)
- 2 cups oil for deep frying
- First boil the potatoes till 3 whistles or until cooked in pressure cooker or microwave in oven for 15 mins or until cooked.
- Peel their skin while they are still warm. Chop them into squares about an inch or size as you wish.
- Take a vessel or pan add oil. Once oil is hot add mustard seeds, cumin seed, half of curry leaves and asofoetida.
- Once you hear the crackling sound add chopped onion, ginger, green chilies, sugar and turmeric powder.
- Saute for a minute once onion changes color add the chopped potatoes and half of coriander leaves.
- Add ½ cup water don’t add too much else it will get soggy. Stir all well cover with a lid. Cook for another 5 mins. Keep stirring in between.
- Remove the lid add rest of chopped curry leaves add salt for seasoning along with amchur powder, boiled peas and anardana powder now if using. Cook for another 2 mins.
- Switch off the gas garnish with rest of coriander leaves. Serve hot along with fried pooris.
- Combine all the ingredients except oil. Mix with your fingers it will appear as bread crumbs. Knead into a smooth dough.
- The dough shouldn’t be too soft or firm. Wrap with a damp napkin and allow to rest for 10 mins.
- Make 3 inch balls and roll them into 5 inch discs. Take a round cookie cutter or a steel bowl ( I used steel bowl). Press the cutter or bowl over the rolled discs.
- Remove the shaped discs and arrange them on a plate or plastic sheet or baking paper.
- Heat oil in a frying vessel on high heat. Once oil is hot reduce the flame to medium. Fry the puris one by one don’t clutter too many at a time.
- Press the edges of the puri with your spatula Or slotted spoon. This will help the pooris to puff up beautifully.
- Once they are light brown and cooked form both sides. Place them on absorbent napkins. Serve puris with aloo bhaji.
2. You could add spices of your choice like amchur powder etc.
3. While frying puris take care keep your face far and fry them safely.
4. If making puris in advance allow them to cool and place them in a casserole Or foil. Else if you keep them out puris will start firming.
5. For tangy taste I have added anardana, amchur powder and chat masala you could skip it if you don't like tangy taste.
6. Also for variation you could garnish with fresh grated coconut which will give a different flavor.