Poori Masala Recipe is usually made with boiled potatoes, along with onions, green chilli and tempered with some simple spices. It also called as poori kizhangu / urulai kizhangu masal in Tamil. Though there are so many varieties of korma, gravies, and subji’s for poori, this potato masala for poori is always a hot and classic combo. I love the poori masala served in Saravana Bhavan with cashews. So I would like to use cashews whenever I prepare this masala. We can call this as a made for each other pair. It is also simple to prepare and the left over masala can be used to prepare masala dosa.
Checkout my poori recipe / how to make puffy poori.
Poori Masala Recipe | Potato Masala for Poori
Preparation + Cook Time: 40 Minutes | Serves: 2 to 3
- Potato – 3
- Onion – 2 to 3
- Green Chilli – 2 to 3
- Ginger – 1″ piece
- Carrot – 1/4 cup
- Coriander Leaves – 1 tblsp (For Garnishing)
- Turmeric Powder – 1/4 tsp
- Salt – As required
- Mustard Seeds – 1 tsp
- Urad Dal -1 tsp
- Channa Dal – 1 tblsp
- Cashew – 6 to 8 Pieces
- Curry Leaves – Few
- Oil – 1/2 tblsp
1. Wash and cut potatoes into 2 to 3 pieces. Pressure cook for 3 whistles. After the pressure subsides, peel the skin of the potatoes. In a bowl, mash the potatoes along with salt. Just mash it roughly, don’t make it into a paste.
2. Chop onions and green chilli’s lengthwise. Crush ginger, grate carrot and break cashews into 2 or 3 pieces. In a pan heat oil, add mustard seeds and let it splutter. Then add urad dal, channa dal, cashews and fry it till golden brown. Now add curry leaves, onions and saute till it turns transparent.
3. Add green chillie, ginger, carrot and saute till the raw smell of the ginger leaves. Pour little water, add turmeric powder and salt (for onions only, as we added for potatoes already).
4. When the water starts to boil, add the mashed potatoes. If needed add besan flour / corn flour mixed in water at this stage. Cook in medium flame till the masala thickens. Switch off flame when the masala is in slight watery consitency. Garnish with coriander leaves and mix well.
Poori masala is ready. Serve it with hot poori.
1. Adjust green chilli according to your spice level.
2. Don’t skip ginger, as it helps to relieve from digestion / gastric problems.
3. Garlic cloves also can be added which enhances the flavour.
4. For variation, ginger garlic paste can be used.
5. Addition of cashews gives a good taste to the masala. But its optional only.
6. For tangy taste, tomato can be added.
7. Other veggies like peas, beans can also be used. You can make it with only potatoes also.
8. Don’t add turmeric powder more than mentioned, as this masala should be in light yellow color. The masala gets the color when it thickens.
9. For a creamy and restaurant style, mix besan flour / corn flour (2 tsp) with 1 tblsp of water and add to the masala.
10. If you don’t want to use any flour, mash one potato well and add it. This technic also gives a creamy masala.
11. This potato masala for poori thickens with time, so switch off flame when it’s slight watery consistency.
12.This poori masala can be used to prepare masala dosa.
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