Poori Masala Recipe Puri Curry Recipe

Poori Curry | Poori Masala

Poori Masala Recipe - Poori Kizhangu Recipe with Step wise pictures. If we make poori, there should be potato masala with it. They both are the perfect match made in heaven. Poori Masala is a staple breakfast dish which consists of deep fried bread made from unleavened whole-wheat flour served with a mildly spiced Indian potato dish. You can also serve poori with Capsicum Kurma, Chana Masala , Dum Aloo , Punjabi Aloo Curry or Coconut Chutney.

About Poori Masala

Potatoes take a major 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 simple potato curry or aloo kurma for dinner. It is also known as 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 all over Indian in different 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 along with a bit of gram flour (besan) which gives a hotel style taste to the dish. This is a simple basic potato curry or kizhangu curry for poori. This is super easy to make and taste so delicious. You can serve this with dosa or with some bread too. It is made with potatoes and onions which are the main ingredients. Optional ingredients like green peas, tomatoes can be used for colour. My ratio for onions to potatoes is 3:1. I use three large onions to one boiled mashed potatoes. Onions are cooked till soft and sweet which adds this dish a mild 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 AlooPotato Curry for PooriAloo Paneer CurryPunjabi Aloo CurryAloo Peas CurryTraditional Poori MasalaAloo Ki Sabzi

Poori Masala Ingredients

Potatoes - Add Boiled mashed potatoes in poori masala to thicken it. Roughly mashed potatoes gives the texture to a traditional poori masala. Onion - I like to use more onions to potatoes in my poori masala. slice onions thinly and saute them till soft and sweet. Ginger & Green Chillies - we don’t use chilli powder when making puri curry instead 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 can use besan for thickening which gives the authentic hotel taste to poori masala. Green peas, finely chopped carrots and tomatoes can be used in the dish.

Expert Tips

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

How to Serve Poori Masala

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

How to Make Poori Masala (Stepwise Pictures)

1)Start by tempering spices in hot oil. I like to start with chana dal which takes longer time than others. Once the dal is light golden in colour, add in mustard seeds and urad dal. Once mustard seeds pop, add in asafoetida and curry leaves and mix well. 2)Add in sliced onions. Make sure you slice your onions thinly. Saute the onions for 2 to 3 minutes before adding the other ingredients. 3)Add in finely chopped ginger. Instead of chopped ginger, you can use minced ginger too. Peel your ginger using a spoon, you can grate ginger using a microplane grater. 4)Add in slit green chillies. In this dish we won’t be using red chilli powder so use it according to your taste. 5)Add in turmeric powder. 6)Season with salt and mix well. 7)Cook down the onions for at least 5 to 7 minutes which makes onions sweeter and soft. 8)Add in besan | gram flour. gram flour is used in hotels and restaurants which gives 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 mix really well. The gravy will start to thicken because of 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 mix well. 13)Let the curry cook for 2 to 3 minutes. 14)Now Authentic poori masala is ready to serve.

Variations

Tomatoes - Add one chopped tomatoes along with onions for a tangy taste. Carrots - add 1 finely chopped carrots when sauteing onions for sweet taste and colour. Cashews - add 10 cashews when tempering which adds a richness and crunch to the dish.

More Side dishes for Poori

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