Navratri has always been a special time in our home. The house fills with the fragrance of incense, devotional songs play softly in the background, and the kitchen becomes the heart of every celebration. During fasting, I always try to prepare meals that are not only vrat-friendly but also delicious enough for the whole family to enjoy.
This Upvas Bhajni Aloo Poori Recipe is one of our favorite Navratri dishes. Made with a nutritious blend of fasting flours and mashed potatoes, these pooris are crispy on the outside, soft on the inside, and incredibly satisfying. Whether you’re observing Navratri, Ekadashi, or any fasting day, this recipe is simple, wholesome, and full of traditional flavors.
Why You’ll Love This Upvas Bhajni Aloo Poori Recipe
There are plenty of reasons to make this recipe during fasting.
- Crispy and soft texture
- Gluten-free and vrat-friendly
- No water needed for the dough
- Easy to prepare with simple ingredients
- Perfect for Navratri, Ekadashi, and other fasting days
- Pairs beautifully with vrat sabzi, curd, or peanut chutney
What is Upvas Bhajni?
Upvas Bhajni is a special flour blend prepared using fasting-approved ingredients like sabudana (tapioca pearls), rajgira (amaranth), and singhada (water chestnut flour). Since it contains no wheat, it is naturally gluten-free and is widely used during Hindu fasting festivals like Navratri.
Moreover, this flour blend provides energy while keeping you full for longer, making it an excellent choice for fasting recipes.
Ingredients for Upvas Bhajni Aloo Poori
- 2½ cups Upvas Bhajni flour
- 2 medium boiled potatoes, mashed
- 1 teaspoon cumin seeds
- Rock salt (sendha namak), to taste
- 1 tablespoon ghee (optional)
- 2 tablespoons fresh coriander, finely chopped
- Oil for deep frying
How to Make Upvas Bhajni Aloo Poori
Step 1: Prepare the Dough
First, combine Upvas Bhajni flour, mashed potatoes, cumin seeds, rock salt, ghee, and chopped coriander in a large bowl.
Next, knead everything into a soft dough. Since the potatoes provide enough moisture, there is usually no need to add water.
Step 2: Shape the Pooris
Divide the dough into equal portions.
Then, lightly dust your rolling surface with Upvas Bhajni flour and roll each portion into small, even circles. Avoid making them too thin, as slightly thicker pooris puff up beautifully.
Step 3: Fry Until Golden
Heat oil in a deep kadai over medium heat.
Carefully slide one poori into the hot oil. Gently press it with a slotted spoon until it puffs up.
Turn and fry until both sides become golden brown and crispy.
Finally, remove and drain on paper towels.
Serving Suggestions
This Upvas Bhajni Aloo Poori Recipe tastes best when served hot.
You can enjoy it with:
- Vrat Aloo Sabzi
- Homemade curd
- Peanut chutney
- Coconut chutney
- Fresh cucumber raita
Expert Tips
Don’t Add Water
The mashed potatoes provide enough moisture. Adding water can make the dough sticky.
Fry on Medium Heat
Medium heat ensures crispy pooris without burning them.
Use Fresh Oil
Fresh oil gives better flavor and helps the pooris puff beautifully.
Add Ghee
Although optional, a little ghee makes the pooris softer and richer.
Why This Recipe is Perfect for Navratri
This Upvas Bhajni Aloo Poori Recipe is perfect because it combines traditional fasting ingredients with wholesome nutrition.
Furthermore, it is:
- Gluten-free
- Rich in energy
- Easy to digest
- Family-friendly
- Ideal for Navratri fasting
Frequently Asked Questions
Can I make these pooris ahead of time?
Yes. However, they taste best when served fresh and hot.
Can I air fry them?
You can, but deep frying gives the authentic crispy texture.
Can I store the dough?
Yes. Refrigerate the dough for up to one day in an airtight container.