poori masala recipe with step by step pics – delicious hotel style potato masala for pooris.
sharing one more potato side dish that goes very well with pooris. you can also serve this south indian potato masala with dosa or poha dosa, rava dosa or even chapati.
the dish is one of those potato gravy dishes that i make on sundays. not that i make poori everytime. i also make chapatis or dosa to go along with this dish. at times i also make this maharashtrian style poori bhaji and punjabi aloo poori recipe. aloo poori is kind of popular all over india and is made in different ways.
poori masala makes for a good breakfast or lunch or brunch. when i took the pics, i had also made aamras to go along with the pooris. the combo of aamras and any potato sabji with pooris is too good.
you can serve potato masala with poori or chapati or with a side of chopped onions or coconut chutney.
poori masala recipe
INGREDIENTS FOR poori masala recipe
- 400 grams potatoes Or 2 large potatoes Or 2 cups tightly packed crumbled boiled potatoes
- 150 grams onions Or 1 large onion Or 1 cup tightly packed thinly sliced onions
- 40 to 50 grams tomatoes Or 1 small to medium tomato Or ¼ cup chopped tomatoes (optional)
- 1 inch ginger, finely chopped or 2 teaspoon finely chopped ginger
- 2 to 3 green chilies, chopped Or 2 to 3 teaspoon chopped green chilies (reduce the amount of green chilies if you want)
- 1 sprig curry leaf or 10 to 12 curry leaves (kadi patta)
- 1 teaspoon mustard seeds (rai)
- 1 teaspoon cumin seeds (jeera)
- 2 teaspoon chana dal (husked split bengal gram)
- 1 teaspoon urad dal (husked split black gram) - optional
- 1 pinch asafoetida (hing)
- ⅓ to ½ teaspoon turmeric powder (haldi)
- 8 to 10 cashews, chopped (kaju)
- 2 teaspoon besan (gram flour)
- 1.25 to 1.5 cups water or add as required
- 2 tablespoon chopped coriander leaves (dhania patta)
- 2 tablespoon oil
- ½ teaspoon sugar or add as required (optional)
- salt as required
HOW TO MAKE poori masala recipe
preparation for poori masala recipe
- boil or steam 2 large potatoes in a pressure cooker or steamer. if pressure cooking, then pressure cook for 5 to 6 whistles.
- when the potatoes are still warm, peel and crumble them. you can also chop them and keep aside.
- peel, rinse and thinly slice the onions. also chop the tomatoes, ginger, green chilies and coriander leaves. rinse and dry the curry leaves in a kitchen towel. chop the cashews.
making potato masala
- heat 2 tbsp oil in a pan or kadai/wok. lower the flame and add 1 tsp mustard seeds. crackle them.
- then add the 2 tsp chana dal, 1 tsp cumin seeds and 1 tsp urad dal (optional).
- stir and saute till the dals become golden.
- add 2 tsp finely chopped ginger, 2 to 3 tsp chopped green chilies and 10 to 12 curry leaves.
- then add 8 to 10 cashews, which have been chopped.
- stir and then add 1 cup tightly packed thinly sliced onions.
- add a pinch of asafoetida and 1/3 to 1/2 tsp turmeric powder.
- stir very well and saute the onions till they become translucent.
- now add 2 tsp besan or gram flour. mix the besan very well.
- add 1/4 cup chopped tomatoes. adding tomatoes are optional and you can skip it. stir and saute the tomatoes for 2 minutes.
cooking potato masala
- then add 1.25 to 1.5 cups water. stir very well.
- bring this mixture to a simmer. about 4 to 5 minutes on a low to medium flame.
- now add the crumbled or chopped potatoes and stir very well.
- cover and simmer the potato masala for 4 to 5 minutes on a low to medium flame. the potato masala should thicken and have a right consistency which is not too thick nor thin.
- season with salt as per taste. mix the salt with the rest of the potato masala. you can also add a bit of sugar if you want.
- lastly add 2 tbsp chopped coriander leaves. stir very well and switch off the flame.
- serve potato masala with pooris or chapatis or dosa.
RECIPE TIPS
preparation to make poori masala recipe
1. boil or steam 2 large potatoes in a pressure cooker or steamer. if pressure cooking, then pressure cook for 5 to 6 whistles.
2. when the potatoes are still warm, peel and crumble them. you can also chop them and keep aside. you should be able to get 2 cups tightly packed crumbled potatoes.
making poori masala
3. heat 2 tbsp oil in a pan or kadai/wok. lower the flame and add 1 tsp mustard seeds. crackle them.
4. then add 2 tsp chana dal, 1 tsp cumin seeds and 1 tsp urad dal (optional).
5. stir and saute till the dals become golden.
6. add 2 tsp finely chopped ginger, 2 to 3 tsp chopped green chilies and 10 to 12 curry leaves. you can reduce the amount of green chilies if you want. the chilies i used were very mild, so i add 2 of them.
7. then add 8 to 10 cashews, which have been chopped.
8. stir and then add 1 cup tightly packed thinly sliced onions (1 large onion, sliced).
9. add a pinch of asafoetida and ⅓ to ½ tsp turmeric powder.
10. stir very well and saute the onions till they turn translucent.
11. now add 2 tsp besan or gram flour.
12. mix the besan very well with the rest of the ingredients.
13. add ¼ cup chopped tomatoes (about 1 small to medium tomato, chopped). adding tomato is optional and you can skip it. stir and saute the tomatoes for 2 minutes.
cooking potato masala
14. then add 1.25 to 1.5 cups water.
15. stir very well.
16. bring this mixture to a simmer. about 4 to 5 minutes on a low to medium flame.
17. now add the crumbled or chopped potatoes and stir very well.
18. cover and simmer the potato masala for 4 to 5 minutes on a low to medium flame. the potato masala should thicken and have a right consistency which is not too thick nor thin.
19. season with salt as per taste. mix the salt with the rest of the potato masala. you can also add a bit of sugar if you want.
20. lastly add 2 tbsp chopped coriander leaves. stir very well and switch off the flame.
21. serve south indian potato masala with pooris or chapatis or dosa.
Lovely Recipe,,,, Thank you so much for sharing your blog, Dassana.
I used green capsicum instead of onions, and I think you could add different Veggies also. Love the idea of Besan Flour to thicken it.
Just a small question,,,,,should the channa dall end up cooked or slightly cooked ?
thanks anthony. yes the recipe can be made with different vegetables. chana dal has to be just cooked. the chana lentils should not be mushy but have a slight bite in them like an al dente texture of rice. hope this helps.
Was not sure if you got my earlier email…so reposted it and then realised that you have already replied ..
It is amazing that you not run this wonderful blog but reply to so many queries and comments!
thanks again
Anu
i reply everyday to the comments anuradha 🙂. yes sometimes some comments do not get posted as the system rejects them if it finds some spammy words in it.
thank you and welcome 🙂
Hi Dassana,
Made potato masala today following your recipe to the T. It tastes soo good. Did not have time to make poori or chapati so served it on a toasted bread bun as after school snack for my son.
He enjoyed it and asked ” can you make this same thing all the 5 days of the school week ?
Thank you so much!
Best regards, Anu
thats sweet 😊 you can add some variations like grated carrots and peas just to make the potato masala more healthier. thanks anuradha for sharing this lovely feedback.
Thank yo for so much for this recipe. I owe you big time.
I didn’t have mustard seeds, curry leaves, cashews and gram flour. I tried without these ingredients and it was good, wondering how awesome that could have been with those ingredients.
I just need to know the purpose of adding gram flour. Please help.
And again I’m a big fan of your recipes, my mum is not well so nowadays I cook for her and the dishes comes out to be so delicious that she loves it.
welcome palak. feels good to know that you are taking cake of your mom and she is liking the food that you are cooking. for poori masala, if possible try adding mustard, curry leaves, cashews if you can. gram flour is used to thicken the gravy as well as make it smooth. not essential though as poori masala can be made without besan also. in hotels in south india, they add gram flour in the potato masala.