Puri bhaji with (left to right) coriander chutney, potato bhaji, red onion and pickle in an Indian restaurant
Course
Breakfast, lunch, snack
Place of origin
Indian subcontinent
Associated cuisine
India
Main ingredients
Puri, aloo bhaji
Variations
Chole bhature
Media: Puri bhaji
Poorimane
Puri bhaji (sometimes spelled poori bhaji) is a dish, originating from the Indian subcontinent, of puri (deep-fried rounds of flour) and aloo (potato) bhaji (a spiced potato dish which may be dry or curried).[1] It is a traditional breakfast dish in North India.[2]
Fresh puris made at home
Many Indian households prefer puri bhaji and other traditional dishes over cereals for breakfast.[3][4] Some serve it for lunch along with condiments such as dahi (yogurt) and salad.[5] In central India, puri bhaji is served as a street snack.[6] Puri bhaji is a vegetarian dish and is popular in India because it is relatively inexpensive and tasty.[7] The dish is also served on railway platforms in India[8] and is served as a packed lunch on trains along with pickle.[9] Puri bhaji can also be served with Lapsi.
^Brians, Paul (2003). Modern South Asian literature in English. Greenwood Publishing Group. pp. 237. ISBN 031332011X.
^Saxena, Rajan (2009). Marketing Management 4E. Tata McGraw-Hill Education. p. 248. ISBN 0070144915.
^Baisya, Rajat K. (2008). Changing face of processed food industry in India. Ane Books Pvt Ltd. pp. 171, 172. ISBN 8180521664.
^Tharoor, Shashi (2006). India: From Midnight to the Millennium and Beyond. Arcade Publishing. p. 281. ISBN 1559708034.
^King, Niloufer Ichaporia (2007). My Bombay kitchen: traditional and modern Parsi home cooking. University of California Press. pp. 202, 203. ISBN 0520249607.
^Dalal, Tarla (2000). Chaat Cookbook. Sanjay & Co. p. 46. ISBN 8186469621.
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