Jamnagar Breakfast | Bhareli Poori is a unique breakfast, where the Poori is stuffed with spicy potato sabzi and dal. it is topped with chutneys and sprinkled with spices.
We move on to J in our A to Z series of Breakfast on the Indian Streets. Jamnagar is a city located on the western coast of India. It is in the state of Gujarat in the Saurashtra region. This region has spicy and fiery cuisine.
Bhareli Poori is a very popular breakfast on the streets of Jamnagar. It is rather interesting that there are different breakfasts served in the different towns and cities of Gujrat. Each city in the state of Gujarat serves some or the other delicacy. Surati Locho , Khawsa from Surat, Vanela Ganthia from Bhavnagar, Dabeli from Kutch, Bhungara Bateta from Rajkot. The list is really long.
The word Bhareli means stuffed, Poori as we all know is a popular Indian bread. So this is a stuffed poori. Stuff the poori after it is cooked, just the way we do for Pani Poori. This is a soft and fluffy poori, unlike the Golgappa Pooris.
Ingredients to make Jamnagar Breakfast | Bhareli Poori
Poori
Wheat Flour & Semolina: I have used equal portions of wheat and semolina to make the poori. This gives a crisp texture to the poori.
Oil: Use any cooking oil, I normally use rice bran oil for frying.
Aloo Stuffing
Potato: I have used boiled potatoes. I boil them in a pressure cooker but feel free to boil them in a microwave.
Seasoning and Spices: I have used Red Chilly Powder, Turmeric Powder, Coriander Powder, Garam Masala and Dry Mango Powder.
Dal Stuffing
Bengal Gram Dal: I always soak the dal for 2-4 hours, and pressure cook with salt and turmeric. Do not overcook the dal.
Herbs: I use green chilly and ginger, and finely chop them.
Spices: I use homemade Garam Masala to flavour this dal.
How to make Jamnagar Breakfast | Bhareli Poori
To make Bhareli Poori first soak the Dal, boil potatoes and then knead the dough. Chop the onions and coriander and mix the spices for sprinkling on top. I stock all chutneys in my frig, but you can make them in advance.
I use equal portions of wheat flour and semolina. Add salt and mix well. Now add just a teaspoon of salt and rub it in the flour. Gradually add water and knead a hard dough. Cover with a moist cotton cloth and let it rest.
While the dough is resting I make the Aloo stuffing.
Peel the potatoes and cut them into cubes.
Mix all spices. Now heat the oil and add the spices, give a quick stir and add the potatoes. Mix well and add little water and cook the potatoes on a slow fire till the water is dry.
Next, I make the dal. Heat a teaspoon of oil and saute green chilly and ginger.
Add the boiled dal and garam masala. Cook for 2-3 minutes. The dal should be thick but pouring consistency.
Time to fry the Pooris.
Place the oil to heat and pinch out lemon sized balls from the dough.
Roll into small discs. Gently slide into the oil and deep fry the Poori till crisp and golden.
Now assemble the Bhareli Poori.
Tap the poori to make a hole.
Add a teaspoon of the potato stuffing, next add the dal stuffing.
Add the green mint chutney, sweet tamarind chutney and garlic chutney. I add little extra garlic chutney to make it fiery. You can add the chutneys as per your taste.
Add chopped onion and coriander and finally sprinkle the spice mix.
Enjoy the poori right away.
Storage Suggestions
Bhareli Poori cannot be stored as it becomes soggy. However Chutneys can be prepared and stored, and potatoes and dal can be cooked in advance. After that, it is a breeze to assemble.
Variations for Bhareli Poori
Bhareli Poori is a fusion of Gujrati Aloo Bhaji and Sindhi Dal. The taste is slightly sweet, spicy and tangy. To give it a twist I like to –
Substitute the soft poori with the crisp Pani Poori Pooris.
Add some whipped creamy curd and top with Sev to convert it into a chaat.
Tips and Notes
- Knead a tight and smooth dough for poori and keep it covered with a moist cotton cloth.
- Mash the cooked dal slightly, do not mash it completely. The consistency should be thick and pouring.
- Cover and cook potatoes on medium-low flame, for the potatoes to absorb all flavour.
- Fry the poori on medium flame, so it becomes slightly crisp.
- After assembling, consume it immediately, else it will become soggy.
Other popular street foods of Jamnagar
Dal Pakwan
Dabeli
Ganthiya
Pakora
Vati Dal no Khaman
A -Z Breakfast on Indian Streets
January
Amritsar Breakfast | Chola Poori
Bhavnagar Breakfast | Chana Moth
ChandigarhBreakfast | Matar Paneer Paratha
February
Eklingji Breakfast | Mirchi Vada
Faridabad Breakfast | Katlambe Aloo Chole
March
Ghaziabad Breakfast | Poori Sabzi Halwai Style
Haridwar Breakfast | Chola Aloo Poori Thali
Indori Breakfast | Poha Jalebi
Jamnagar Breakfast | Bhareli Poori
Equipment
- Pressure Cooker
- Pan / Kadai / Wok
- Slotted Spoon
Ingredients
Poori
- 1/2 cup Whole Wheat Flour
- 1/2 cup Semolina
- Salt to taste
- 1 tbsp Oil
- Water to knead
- Oil to fry
Potato Stuffing
- 2 Potatoes boiled, peeled, cubed
- 1 tbsp Oil
- 1/2 tsp Red Chilly Powder
- 1/2 tsp Coriander Powder
- 1/4 tsp Garam Masala
- 1/4 tsp Dry Mango Powder
- Salt to taste
- 1/2 cup Water
Dal Stuffing
- 3/4 cup Chana Dal
- 1/4 tsp Turmeric Powder
- 1 tsp Oil + 1 tsp Oil
- Salt to taste
- 1 Green Chilly
- 1/2 tsp Ginger grated
- 1/4 tsp Garam Masala
Chutneys
- Green Coriander Chutney
- Sweet Tamarind Chutney
- Garlic Chutney
Accompaniments
- Onion finely chopped
- Coriander finely chopped
Spices
- Red Chilly Powder
- Chaat Masala
- Salt
Instructions
Poori
- Mix whole wheat flour, semolina and salt. Mix them well.
- Now rub in the oil.
- Gradually add water and knead a hard dough .
- Cover with a moist cotton cloth and let it rest for 20 minutes.
- After 20 minutes, heat oil for frying.
- Now pinch out small, lemon sized balls and roll them into a disc. The poori is slightly bigger than the pani poori, poori.
- Heat oil for frying the poori.
- Once the oil is hot , slide in the poori and fry till golden.
- Similarly fry all pooris.
Aloo Stuffing
- Heat oil in a pan.
- Mix all the dry spices , including salt.
- Add them to the oil and sauté for a few seconds.
- Add the cubed potatoes, mix well to coat in spices.
- Add 1/2 cup water , mix well.
- Cover and cook on slow flame till all the water is absorbed.
Dal Stuffing
- Soak Chana Dal for at least 2-4 hours.
- Pressure cook the dal with salt, turmeric powder and a tsp of oil.
- Pressure cook for 4-5 whistles or until done.
- Next heat a pan with a tsp of oil.
- Add chopped green chilly and ginger,sauté for a few seconds .
- Now add the dal and garam masala.
- Cook for 2-3 minutes.
Assembling the Bhareli Poori
- Tap a poori to make a hole in the centre.
- Now add a teaspoon of the Potato stuffing.
- Next add a tsp of Dal stuffing.
- Add green chutney, garlic chutney and tamarind chutney.
- Garnish with chopped onion and coriander leaves.
- Finally mix all dry spices and sprinkle over the poori.
- Similarly prepare all the pooris.
Notes
- Knead a tight and smooth dough for poori and keep it covered with a moist cotton cloth.
- Mash the cooked dal slightly, do not mash it completely. The consistency should be thick and pouring.
- Cover and cook potatoes on medium-low flame, for the potatoes to absorb all flavour.
- Fry the poori on medium flame, so it becomes slightly crisp.
- After assembling, consume it immediately, else it will become soggy.
Now this is exactly how a high tea treat or brunch should be done. Meticulously explained post, Vaishali ji
mouthwatering idea of a breakfast which starts with something like this ! amazing array of breakfasts you are getting us, Vaishali
Awsome Vaishali, looking at the picture I didn’t realize the difference…this with the regular big pooris, wow I would love it..very nicely composed!
Very interesting breakfast . It is an interesting fusion of Gujarati poori shaak and Sindhi Dal Pakwan. The poori looks crisp and the clicks are tempting.
Awesome! This is a total comfort and love your stunning pictures and step by step instructions! You rock!
Never tried poori this way. Simply amazing and delicious for sure. In NJ, I have quite a few restaurants serving Gujarati food and exploring one by one. As you mentioned the list is so loong. As always your blog is a treasure trove of amazing regional delicacies.
What a unique way to serve pooris. Love the post. Shall come back to read at leisure when
i am ready to recreate it at home 🙂