Navratri Recipe: Kottu Poori Bhaji

Celebrate Navratri with crisp, tasty Kottu Poori Bhaji, a popular vrat or fasting recipe.

Kottu Poori Bhaji

Recipe courtesy: Rasotsav

Serves: 3-4


For the aloo bhaji

  • 2 cups boiled cubed potatoes
  • 1 tbsp ghee
  • ½ tsp jeera or cumin seeds
  • 1 tej patta or bay leaf
  • 2 cloves
  • 1 small stick of cinnamon
  • 1 tsp red chilly powder
  • ½ tsp coriander powder
  • ½ tsp jeera or cumin powder
  • Rock salt to taste
  • 2 tbsp finely chopped fresh green dhania or coriander or cilantro

For the kottu pooris

  • 1 cup kuttu or buckwheat flour
  • 2 tbsp paniphal or arrowroot flour
  • 1 tbsp hot melted ghee
  • Rock salt to taste
  • Ghee, for frying
  • Water


For the aloo bhaji

  • Heat the ghee in a heavy-bottomed kadhai or pan and add the cumin seeds.
    When they crackle, add the bay leaf, cloves and cinnamon.
    Saute over a medium heat for a few seconds.
    Add the coriander powder, red chilly and cumin powder and mix well.
    Cook for 3 to 4 minutes, stirring continuously.
    Add the cubed potatoes, rock salt and cook for another 6-7 minutes.
    Garnish with chopped coriander.
    Take off heat and keep aside.

For the kottu pooris

  • Combine all the ingredients in a bowl and knead into a semi-stiff dough using enough water.
    Divide the dough into 15-16 equal portions and roll each portion into a 75 mm (3″) circles.
  • Heat the ghee in a heavy-bottomed kadhai and deep fry the pooris, on both sides, a few at a time, till they turn golden brown.
    Drain excess ghee and place onto a a paper towel or tissue-lined plate.
  • Serve hot with the aloo sabzi.

Rasotsav is a vegetarian restaurant serving Rajasthani and Gujarati food in Mumbai.


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