Poori Masala Recipe – How to make Potato Masala for Poori

Updated on February 24, 2019

Poori Masala recipe with step by step pictures. Restaurant style Potato masala also known as poori kizhangu that is considered a classic combination with pooris. It is served as a side dish at homes across South India.

Kids go crazy over this class combo of poori masala. It is a staple breakfast at my home on Sundays.

Since the kids rush to school on weekdays they look forward to a leisurely breakfast treat on Sunday and this poori masala is something that I often make for them.

Poori masala is a very simple dish with few ingredients but they magic they weave when had along with puris is sheer ecstasy.

You can also smear this potato masala on dosas and serve as masala dosa. I love to eat this poori masala with dosa and chapathis also.

As the deep fried pooris are served along with potato masala which happen to be rich in carb too, this combination makes a heavy meal.

Some important notes before you make Poori Masala:

As it may cause digestion problems, I always add a lot of ginger to the poori masala which not only tastes great but also helps with digestion. Instead you can also use ginger garlic paste.

Though you can also add asafetida to the poori masala, I personally do not prefer its aroma especially in this potato masala.

Usually a solution of rice flour or all purpose flour (maida) mixed with little water is added at the end to thicken the thin poori masala to a gravy consistency.  Instead you can also mash few pieces of boiled potatoes and add it to the gravy to thicken it.

Step by step method for Poori Masala Recipe:

1. Chop onion, tomato, ginger finely. Slit the green chilies. Peel and cut boiled potatoes and keep aside.

2. Heat a pan with oil. Temper with mustard seeds. Add onion, ginger, green chilies, curry leaves and sauté till onion turns pink.

3. Add tomato and cook over low flame till they become mushy.

4. Crumble the potatoes with your finger tips and add it to the pan.

 5. Add 3/4 to 1 cup water, turmeric powder, salt and let it come to a boil. Cook over low flame for 5-7 minutes for the raw smell to go away.

6. In a small bowl mix rice flour or all purpose flour which ever you are using with 2-3 tsp water into a lump free solution.

7. Add the solution to the pan and cook for 3-4 mins over low flame and you can see the gravy thickened well.

8. Add chopped coriander leaves, mix well and take off stove.

Poori masala recipe is ready to be served with hot fluffy pooris.

You can also serve this 15 mins paneer butter masala, Ginger chutney, Garlic Tomato chutney or this Mixed Vegetable Kurma that will go well with Pooris

 Poori Masala Recipe details below:

Print Recipe

Poori Masala Recipe – Potato Masala

Poori masala made using potatoes that is served as a side dish with deep fried pooris for breakfast.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Side Dish

Cuisine: South Indian

Servings: 3 -4 servings

Author: Radhika

Ingredients:

• Potatoes - 3 (boiled)
• Onion - 1 large
• Tomato – 1
• Green chilies – 4 to 5
• Ginger – 2 inch piece
• Mustard seeds – 1 tsp
• Turmeric powder – 1/2 tsp
• Rice flour or Maida or Besan – 1 tsp
• Curry leaves – 1 sprig.
• Coriander leaves- 2 tbsp
• Salt – to taste
• Oil – 1 tbsp

Instructions:

• Chop onion, ginger and tomatoes finely. Cut the green chilies into 2 and slit them further.
• I pressure cooked the potatoes. Peel the skin, cut into 2 and keep aside.
• Heat a pan with oil. Season with mustard seeds and when they splutter, add onion, green chilies, ginger, curry leaf and sauté till the onion turn pink.
• Add tomato and cook over low flame till they become mushy.
• Crumble the potatoes with your finger tips and add it to the pan.
• Add 3/4 to 1 cup water, turmeric powder, salt and let it come to a boil.
• Cook over low flame for 5-7 minutes for the raw smell to go away.
• In a small bowl mix rice flour or all purpose flour which ever you are using with 2-3 tsp water into a lump free solution.
• Add it to the pan and cook for 3-4 mins over low flame and you can see the gravy thickened well.
• Add chopped coriander leaves, mix well and take off stove.
• Poori masala or potato masala is ready to be served with hot fluffy pooris.