Name: Poori masala
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 large potatoes (( or aloo cubed or 5 to 6 medium)); 1 cup water ((to cook potatoes)); 1 large onion sliced ((or 1 cup sliced)); 1 large tomato ((½ to ¾ cup, deseeded & chopped)); ½ tsp ginger chopped ((optional)); 2 tbsps oil; ¾ tbsp chana dal ((or bengal gram)); ¾ tbsp urad dal ((or skinned black gram)); 1 sprig curry leaves; 1 green chili ((slit or chopped)); ½ tsp salt ((or as needed)); 1 pinch hing ((or asafoetida)); ¼ to ½ cup water ((or as needed)); 2 tbsps coriander leaves ((chopped)); ½ tsp mustard; ¾ tsp cumin ((or jeera)); 1/8 tsp turmeric ((or haldi, as needed))

Share1K

Pin378

2K Shares

Jump to Recipe

Poori masala recipe – Simple potato curry for Poori or puri. One of the most eaten Breakfast across India is Poori with potato curry. Each region has their own style of making this curry with potatoes. Puri bhaji, poori curry and poori masala are some of the dishes.

The recipe shared here is a South Indian style dish made in most homes and tiffin centers. It is much similar to the poori sagu served in Karnataka tiffin centers.

The recipe is very simple and does not use too many ingredients. The curry is mildly spiced & has a good aroma that comes from boiled potatoes, green chilies, curry leaves and coriander leaves.

This poori masala can also be served with chapati, roti or any flatbread.

Step-by-step photos

Preparation

1. Wash, peel and cube the potatoes. Add them to a pressure cook along with 1 cup water. Cook for 1 whistle on a medium flame. If keeping it in a bowl and cooking, then cook for 2 to 3 whistles.

2. The potatoes must be cooked well. Avoid cooking them to a very mushy texture. Keep the cooked potatoes aside along with the stock (water used to cook potatoes).

3. Heat a pan with oil. Add chana dal, urad dal, cumin and mustard.

4. When the dals turn slightly golden, add curry leaves and green chilies. If you have kids at home, you can deseed the chilies and use.

adding green chilies to make poori masala

5. Curry leaves will turn crisp, then add little hing.

6. Add sliced onions and little ginger. You can skip ginger if you don’t like.

7. Saute the onions until transparent or pink. The raw smell should go away.

8. Add tomatoes. Sprinkle salt and turmeric.

9. Fry the mixture until tomatoes turn completely mushy. The raw smell of tomatoes must go away otherwise the curry will not smell good.

Frying onion tomato masala to make poori masala

How to make poori masala

10. Add the boiled potatoes. Pour the stock/water left in the cooker used for cooking potatoes.

Adding the boiled potatoes to make poori curry

11. Gently mash a bit to help thicken the curry. Retain some of the potato cubes to keep the curry chunky. Add more water if needed to adjust the consistency. I used about half cup more. Check the salt and add more if needed.

mashing the potatoes to make poori curry

12. Cover and cook on a low flame for 3 to 4 minutes or until the poori masala turns thick.

13. Add chopped coriander leaves. Mix and keep covered until served.

Serve poori masala with poori.

For more side dishes for poori, you can check
Potato sagu
Chana masala
Veg kurma
Soya chunks kurma

Recipe