Poori Masala Recipe

Poori Masala is a popular breakfast combo made by frying flat rolled wheat flour balls to make poori and accompanied with a potato based masala gravy. This combo is loved by all ages and can used as stuffing to make Masala Dosa. Learn to make delicious poori masala with step by step pictures and video.

Poori Masala is one of the popular combination in hotels / restaurants. Potato masala makes a great combination for poori and dosa too. I love poori masala so much since my childhood and my love affair still continues.

About Poori Masala

Poori Masala is my favorite since childhood days and I remember ordering it every time we visit hotel Annapoorna and now mittu takes after me. Poori Masala is loved by all ages starting from kids to elders. This Potato Masala can used as stuffing for masala dosa too or can be accompanied with poori, chapathi etc.

Poori Masala is a popular combo in restaurants and it is our family favorite. Though I like poori with chana masala, I like poori with masala too. Do try this tasty combination for breakfast and enjoy!

Similar Recipes

• Mango Poori
• Ragi Poori
• Paneer Korma
• Chilli Paneer
• Paneer Tikka Masala

Poori Masala Ingredients

• Potatoes – Potatoes are boiled, skin peeled and used.
• Onion, Tomato – Onion is sauteed and tomatoes are added along and cooked.
• Turmeric powder -Turmeric powder adds color and flavor.
• Tempering – A tempering is made with oil, mustard seeds, chana dal, curry leaves, ginger and green chilies.

How to make Poori Masala Step by Step

1.Pressure cook potatoes with water until soft. Cool it, peel off the skin and mash it up roughly. Keep aside. Take little and mash it up well.

2.Heat oil in a pan, add mustard seeds, urad dal allow it to crackle then add curry leaves, ginger and green chilies fry for a minute. Then add onion saute till slightly browned. Then add tomato and saute till tomatoes raw smell leaves.

3.Add mashed potatoes along with turmeric powder. Mix well.

4.Add 1 cup water,  required salt and allow it to boil.

5.While cooking, mash with the ladle. Allow it to get nicely blended when it all comes together as a mass to a semi thick consistency, switch off.

Your potato masala is ready now. You can pair with pooris or use the masal for masala dosai.

Expert Tips

• If you prefer you can add a teaspoon of gram flour to make the masala thick.
• Adding ginger not only enhances the flavor it also helps for digestion and gastric issues.
• You can skip tomato and add veggies like peas, carrot etc.
• Adjust water quantity according to the thickness of the curry.

Serving and Storage

Poori Masala can be served with poori, chapathi, roti etc. This curry keeps well in fridge for 2 days, reheat and serve it.

If you have any more questions about this Poori Masala Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

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Poori Masala Recipe

Poori Masala is a popular breakfast combo made by frying flat rolled wheat flour balls to make poori and accompanied with a potato based masala gravy. This combo is loved by all ages and can used as stuffing to make Masala Dosa. Learn to make delicious poori masala with step by step pictures and video.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Servings2 people

AuthorSharmilee J

1x2x3x

Ingredients

• 5 potatoes
• 1 medium sized big onion chopped finely
• 1 medium sized tomato chopped roughly
• 1 generous pinch turmeric powder
• salt to taste

To temper:

• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon urad dal / channa dal
• few curry leaves
• 1/4 inch piece ginger
• 1 green chilies chopped roughly

Instructions

• Pressure cook potatoes with water until soft. Cool it, peel off the skin and mash it up roughly. Keep aside.Take little and mash it up well.
• Heat oil in a pan, add mustard seeds, urad dal allow it to crackle then add curry leaves, ginger and green chilies fry for a minute. Then add onion saute till slightly browned. Then add tomato and saute till tomatoes raw smell leaves.
• Add mashed potatoes along with turmeric powder. Mix well.
• Add 1 cup water,  required salt and allow it to boil.
• While cooking, mash with the ladle. Allow it to get nicely blended when it all comes together as a mass to a semi thick consistency, switch off.
• Your potato masala is ready now. You can pair with pooris or use the masal for masala dosai.

Notes

• If you prefer you can add a teaspoon of gram flour to make the masala thick.
• Adding ginger not only enhances the flavor it also helps for digestion and gastric issues.
• You can skip tomato and add veggies like peas, carrot etc.
• Adjust water quantity according to the thickness of the curry.

Nutrition Facts

Poori Masala Recipe

Amount Per Serving (75 g)

Calories 525 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Trans Fat 0.03g

Polyunsaturated Fat 2g

Monounsaturated Fat 5g

Sodium 151mg7%

Potassium 2484mg71%

Carbohydrates 104g35%

Fiber 15g63%

Sugar 9g10%

Protein 13g26%

Vitamin A 903IU18%

Vitamin C 320mg388%

Calcium 128mg13%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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