Recipe for Maharashtrian Puri Batata Bhaji

This is a Recipe for preparing at home tasty and delicious Restaurant or Dabha Style Maharashtrian Puri Batata [ Potato] Bhaji. This is a most popular and famous Indian snack, breakfast or main course dish, which can easily be prepared at home using this simple to follow step-by-step recipe, which, I have described in this article.

The Marathi language version of the Puri-Batata Bhaji recipe has been published in this – Article

Maharashtrian Puri Batata Bhaji Preparation Time: 45 Minutes
Serves: 4 Persons

For the Puri:
3 Cup Wheat Flour
2 Tablespoon Oil (hot)
1 Teaspoon Sugar
Salt as per taste
Oil for frying

For the Batata Bhaji:
Four Potatoes (boiled, pealed and mashed)
2 Medium size Onion (cut in to thin slices)
One Lemon medium size
Salt and Sugar as per taste

For the Masala (grind to a paste):
¼ Cup Coriander
4-5 Garlic Leaves
1” Ginger piece
2-3 Green Chilies

For the Tadka:
1 Tablespoon Oil
1 Teaspoon Mustard Seeds
1 Teaspoon Cumin Seeds
¼ Teaspoon Asafetida
¼ Teaspoon Turmeric Powder
7-8 Curry Leaves

For the Puri: Mix the Wheat Flour, Oil, Sugar, and Salt and add some water to prepare thick Dough. Keep it aside for 10 minutes, prepare medium size balls, and roll them in a Puri sized shapes.
Heat the Oil in a Kadhai and deep-fry the Puris until slightly browned.

For the Batata Bhaji:
Boil, peal and mash the Potatoes and apply the Lemon Juice, Salt and Sugar to the mashed Potatoes.
Heat the Oil in a Kadhai and add the Mustard Seeds, Cumin Seeds, Asafetida, Curry Leaves, Onion and fry for 2 minutes on a slow flame.
Then add the grounded Masala, Turmeric Powder and little bit of Salt and mix it well and fry for a minute.
Then add the mashed Potatoes and mix it well and fry for 4-5 minutes on a slow flame.
While Serving garnish with shredded Coconut and Coriander leaves.

Serve the Puri-Bhaji hot.

By Sujata Nerurkar

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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