Posted on: October 3, 2021 Posted by: Joven Comments: 0

This Poori masala is a delicious hotel style recipe to make the potato masala or gravy to be enjoyed with poori or roti. This dish gets its name poori masala as it is served as a side dish with Poori (Indian fry bread). This South Indian potato masala gravy is made with boiled potatoes, aromatics, herbs, lentils and spices. Make this flavorful and tasty potato masala for a comforting breakfast.

poori masala recipe

There are many potato based curries made in the vast Indian cuisine. The poori masala is a special and unique potato masala gravy that is mostly served with poori. But the gravy is so good that it also tastes great with Dosa or poha dosa, Rava Dosa or even phulka.

This combination of poori with a potato gravy is very popular all over India. While the poori recipe remains the same, the potato gravy takes on different flavors and tastes.

This recipe is a South Indian variation of North Indian Aloo Puri and its taste is very different than the North Indian variations. As typically ingredients like mustard seeds, lentils, curry leaves etc are not used in the North Indian variants. In the state of Maharashtra, it is made differently and known as Poori Bhaji.

The dish is one of those potato gravy dishes that I sometimes make on Sundays. Not that I make poori every time. I also make phulka or dosa to go along with this dish.

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 poori. This combination of aamras and any potato sabji with pooris is too good.

You can serve potato masala with Poori or phulka or with a side of chopped onions or coconut chutney.

Step-by-Step Guide

How to make Poori Masala

1. First rinse 2 large sized potatoes (about 400 grams) in fresh water a few times. Then Boil or steam the potatoes in a stovetop pressure cooker or steamer or Instant pot.

If pressure cooking, then pressure cook for 5 to 6 whistles on medium heat adding enough water covering the potatoes. They should be softened and fork tender.

potatoes for poori masala recipe

2. When the potatoes are still warm, peel and crumble them. You can also chop them and keep them aside. You should be able to get 2 cups of tightly packed crumbled potatoes.

aloo for poori masala recipe

3. Heat 2 tablespoons of oil in a pan or kadai or wok. You can use any neutral flavored oil. Lower the heat and add 1 teaspoon mustard seeds. Crackle them.

mustard for poori masala recipe

4. Then add the following ingredients:

  • 2 teaspoons chana dal (husked split bengal gram)
  • 1 teaspoon cumin seeds
  • 1 teaspoon urad dal (husked split black gram) – optional
chana dal for poori masala recipe

5. Stir and saute till the lentils become golden. Ensure that the lentils turned golden but should not get burnt. So stir often on a low heat.

making poori masala recipe

6. Then add 2 teaspoons finely chopped ginger, 2 to 3 teaspoons 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 added 2 of them.

ginger for poori masala recipe

7. Then add 8 to 10 cashews, which have been chopped. Feel free to skip cashews if you have nut allergy.

kaju for poori masala recipe

8. Stir and then add 1 cup tightly packed thinly sliced onions (1 large onion, sliced). Instead of onions you can add shallots or pearl onions.

onions for poori masala recipe

9. Add a pinch of asafoetida (hing) and ⅓ to ½ teaspoon turmeric powder.

To make a gluten-free dish you can skip asafoetida and serve this poori masala with dosa or roti or poori made from gluten-free flours or millet flours.

turmeric for poori masala recipe

10. Stir and mix very well. Saute the onions on low to medium low heat stirring often till they turn translucent.

onions for poori masala recipe

11. Now add 2 teaspoons besan or gram flour.

besan for poori masala recipe

12. Stir and mix the gram flour very well with the rest of the ingredients.

making potato masala recipe

13. Add ¼ cup chopped tomatoes (about 1 small to medium tomato, chopped). Tomatoes give a light tang to the dish.

Adding tomato is optional and you can skip it. Stir and saute the tomatoes for 2 minutes.

tomatoes for potato masala recipe

14. Then add 1.25 to 1.5 cups water. You can vary the amount of water depending upon the consistency you prefer. For a thicker consistency add less water and for a slightly thinner gravy consistency add a bit more water.

water for potato masala recipe

15. Stir and mix very well.

making potato masala recipe

16. Bring this mixture to a simmer without a lid for about 4 to 5 minutes on low to medium heat.

making potato masala recipe

17. Now add the crumbled or chopped potatoes and stir very well.

aloo for potato masala recipe

18. Cover the pan with a lid and simmer the potato masala for 4 to 5 minutes on low to medium heat. 

The potato masala should thicken and have the right consistency that is not too thick nor thin. But according to your preferences, you can vary the consistency.

making potato masala recipe

19. Season with salt as per taste. Mix the salt with the rest of the poori masala. You can also add a bit of sugar if you want.

salt for potato masala recipe

20. Lastly add 2 tablespoons of chopped coriander leaves. Stir very well and switch off the heat.

poori masala recipe, potato masala recipe

21. Serve South Indian potato masala with poori or chapati or dosa or paratha. It makes for a filling and comforting meal for breakfast or lunch.

poori masala recipe, potato masala recipe

If you made this recipe, please be sure to rate it in the recipe card below. Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.

This South Indian Poori masala is made with boiled potatoes, aromatics, herbs, lentils and spices. Make this flavorful and tasty potato masala for a comforting breakfast. This spiced potato dish goes very well with poori, dosa or phulka.

Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Servings 3


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This Poori Masala post from the archives (June 2015) has been republished and updated on 3 October 2021.

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