Poori Masala Recipe

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All of us love our puris hot and poofy! But our mornings are so busy that we settle for last night’s leftover gravy to have our puris with. Worry no more, we have the perfect solution for that. With this recipe, you can just make the perfect puri masala to have along with your puris!

Onion – 3/4 cup

Tomato – 1

Green chilli -3 slit

Turmeric powder – 1/4 tsp

chilli powder 1/2 tsp

Curry leaves – few

Coriander leaves – few Salt to taste

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Poori Masala Recipe a versatile wholesome breakfast dish. Potatoes cooked with onions, mildly spiced with hints of ginger, curry leaves.

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Course

Breakfast

Cuisine

South Indian

Prep Time

20 min

Cook Time

20 min

Servings

people MetricUS Imperial

Ingredients

• 2 large potatoes
• 1 large onion
• 1 medium tomato
• 2 tbsp finely chopped ginger
• 3 green chillies finely chopped
• 12 Curry Leaves
• 1 tbsp Mustard seeds
• 1 tbsp cummin seeds
• 2 tbsp chana dal
• 1 tbsp urad dal
• 1 pinch Asafoetida
• 1/2 tbsp Turmeric powder
• 10 cashews chopped
• 2 tbsp Besan
• 1.5 cup Water
• 2 tbsp corriander leaves chopped
• 2 tbsp Oil
• salt as required

Course Breakfast Cuisine South Indian Prep Time 20 min Cook Time 20 min Servings people MetricUS Imperial Ingredients 2 large potatoes 1 large onion 1 medium tomato 2 tbsp finely chopped ginger 3 green chillies finely chopped 12 Curry Leaves 1 tbsp Mustard seeds 1 tbsp cummin seeds 2 tbsp chana dal 1 tbsp urad dal 1 pinch Asafoetida 1/2 tbsp Turmeric powder 10 cashews chopped 2 tbsp Besan 1.5 cup Water 2 tbsp corriander leaves chopped 2 tbsp Oil salt as required

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Instructions

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.
3. 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.
4. heat 2 tbsp oil in a pan or kadai/wok. lower the flame and add 1 tsp mustard seeds. crackle them.
5. then add the 2 tsp chana dal, 1 tsp cumin seeds and 1 tsp urad dal (optional).
6. stir and saute till the dals become golden.
7. add 2 tsp finely chopped ginger, 2 to 3 tsp chopped green chilies and 10 to 12 curry leaves.
8. then add 8 to 10 cashews, which have been chopped
9. stir and then add 1 cup tightly packed thinly sliced onions.
10. add a pinch of asafoetida and 1/3 to 1/2 tsp turmeric powder.
11. stir very well and saute the onions till they become translucent.
12. now add 2 tsp besan or gram flour.
13. mix the besan very well.
14. add 1/4 cup chopped tomatoes. adding tomatoes are optional and you can skip it. stir and saute the tomatoes for 2 minutes.
15. then add 1.25 to 1.5 cups water.
16. stir very well.
17. bring this mixture to a simmer. about 4 to 5 minutes on a low to medium flame.
18. now add the crumbled or chopped potatoes and stir very well.
19. 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.
20. 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.
21. lastly add 2 tbsp chopped coriander leaves. stir very well and switch off the flame.
22. serve potato masala with pooris or chapatis or dosa.

Recipe Notes

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