Poori Masala Recipe

September 25, 2023

Poori Masala is a well-liked South Indian Breakfast Dish which is nothing but puffed puri served with spiced aloo curry. Also often called poori kizhangu or poori curry. It’s a mildly spiced potato curry or potato masala which has onions, ginger, seasoning, green chillies and potatoes. Learn find out how to make hotel style puri curry with step-by-step pictures guide and video.

Poori Curry | Poori Masala

Poori Masala Recipe – Poori Kizhangu Recipe with Step sensible pictures. If we make poori, there must be potato masala with it. They each are the right match made in heaven.

Poori Masala is a staple breakfast dish which consists of deep fried bread made out of unleavened whole-wheat flour served with a mildly spiced Indian potato dish. You can even serve poori with Capsicum Kurma, Chana Masala , Dum Aloo , Punjabi Aloo Curry or Coconut Chutney.

About Poori Masala

Potatoes take a significant part in every Indian menu. We use potatoes different form in every meals. Named Aloo masala dosa for breakfast, potato fry for lunch and a straightforward potato curry or aloo kurma for dinner.

It’s also often called Poori kizhangu in South India, Aloo Bhaji in North India and Puri Bhaji in and around maharashtra area. Poori masala is a mildly spiced potato masala dish which is widely popular throughout Indian in numerous names.

My Recipe for Poori Masala is made with oil, tempering whole spices like chana dal, urad dal, mustard seeds, asafoetida, curry leaves. Sliced onions, ginger, green chillies is added into the onions which is cooked till sweet and soft. Mashed potatoes is mixed into the curry together with a little bit of gram flour (besan) which provides a hotel style taste to the dish.

This is a straightforward basic potato curry or kizhangu curry for poori. That is super easy to make and taste so delicious. You may serve this with dosa or with some bread too. It’s made with potatoes and onions that are the primary ingredients. Optional ingredients like green peas, tomatoes may be used for color.

My ratio for onions to potatoes is 3:1. I exploit three large onions to at least one boiled mashed potatoes. Onions are cooked till soft and sweet which adds this dish a gentle sweet taste. As a variation add one chopped tomatoes while making poori masala which adds a slight tang to the dish.

Watch Poori Masala Video

Similar Recipes,

Dahi Aloo
Potato Curry for Poori
Aloo Paneer Curry
Punjabi Aloo Curry
Aloo Peas Curry
Traditional Poori Masala
Aloo Ki Sabzi

Poori Masala Ingredients

Potatoes – Add Boiled mashed potatoes in poori masala to thicken it. Roughly mashed potatoes gives the feel to a conventional poori masala.

Onion – I wish to use more onions to potatoes in my poori masala. slice onions thinly and saute them till soft and sweet.

Ginger & Green Chillies – we do not use chilli powder when making puri curry as an alternative green chillies are used. Minced or grated ginger adds a spicy note.

Tempering – Basic tempering spices used are split chana dal, urad dal, mustard seeds, asafoetida, curry leaves.

Optional – you need to use besan for thickening which provides the authentic hotel taste to poori masala. Green peas, finely chopped carrots and tomatoes may be utilized in the dish.

Expert Suggestions

You may cook potatoes previous day and store in fridge and use next day for breakfast.
Onions must be cooked till soft and sweet which adds a pleasant taste to the dish.
You may add more potatoes if you desire to.
Adding besan or gram flour is optional. You may skip if you desire to.
Add one chopped tomatoes together with onions for a tangy taste.
Use Green peas, chopped carrots, cashews.

How one can Serve Poori Masala

Poori Masala may be served with idli, dosa, Whole Wheat Bhatura, Bhatura, Luchi or Poori

How one can Make Poori Masala (Stepwise Pictures)

1)Start by tempering spices in hot oil. I like to begin with chana dal which takes longer time than others. Once the dal is light golden in color, add in mustard seeds and urad dal. Once mustard seeds pop, add in asafoetida and curry leaves and blend well.

tempering whole spices in oil for poori masala

2)Add in sliced onions. Be sure you slice your onions thinly. Saute the onions for two to three minutes before adding the opposite ingredients.

3)Add in finely chopped ginger. As a substitute of chopped ginger, you need to use minced ginger too. Peel your ginger using a spoon, you may grate ginger using a microplane grater.

4)Add in slit green chillies. On this dish we can’t be using red chilli powder so use it based on your taste.

5)Add in turmeric powder.

6)Season with salt and blend well.

7)Cook down the onions for at the very least 5 to 7 minutes which makes onions sweeter and soft.

8)Add in besan | gram flour. gram flour is utilized in hotels and restaurants which provides the thickening and improves the taste of the dish.

9)Roast the besan | gram flour with the onions for 1 minute. This step removes the raw smell from the besan.

10)Pour in water and blend rather well. The gravy will begin to thicken due to the besan.

11)Add in peas. I used frozen green peas which I thawed. Some recipes uses finely chopped carrots too.

12)Add in mashed potatoes and blend well.

13)Let the curry cook for two to three minutes.

14)Now Authentic poori masala is able to serve.

poori masala is thickened and ready to serve

Variations

Tomatoes – Add one chopped tomatoes together with onions for a tangy taste.

Carrots – add 1 finely chopped carrots when sauteing onions for sweet taste and color.

Cashews – add 10 cashews when tempering which adds a richness and crunch to the dish.

More Side dishes for Poori

📖 Recipe