|Course||Breakfast, lunch, snack|
|Place of origin||Indian subcontinent|
|Associated national cuisine||India, Pakistan|
|Main ingredients||Puri, aloo bhaji|
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). It is a traditional breakfast dish in North India.
Many Indian households prefer puri bhaji and other traditional dishes over cereals for breakfast. Some serve it for lunch along with condiments such as dahi (yogurt) and salad. In central India, puri bhaji is served as a street snack. Puri bhaji is a vegetarian dish and is popular in India because it is relatively inexpensive and tasty. The dish is also served on railway platforms in India and is served as a packed lunch on trains along with pickle. Puri bhaji can also be served with halva.
- Brians, Paul (2003). Modern South Asian literature in English. Greenwood Publishing Group. p. 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.
- "Jan Ahaar scheme gets going at rly station: Puri-Bhaji for Rs 10". The Indian Express. 17 March 2011. Retrieved 4 April 2012.
- "'Janata khana' a hit with rail commuters". Times of India. 20 July 2009. Retrieved 4 April 2012.