poori masala recipe, how to make poori masala

This Poori masala is a scrumptious resort fashion recipe to make the potato masala or gravy to be loved with poori or roti. This dish will get its identify poori masala as it’s served as a facet 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 attractive potato masala for a comforting breakfast.

There are lots of potato based mostly curries made within the huge Indian delicacies. The poori masala is a particular and distinctive potato masala gravy that’s principally served with poori. However the gravy is so good that it additionally tastes nice with Dosa or poha dosa, Rava Dosa and even phulka.

This mixture of poori with a potato gravy may be very widespread throughout India. Whereas the poori recipe stays the identical, the potato gravy takes on completely different flavors and tastes.

This recipe is a South Indian variation of North Indian Aloo Puri and its style may be very completely different than the North Indian variations. As usually substances like mustard seeds, lentils, curry leaves and many others usually are not used within the North Indian variants. Within the state of Maharashtra, it’s made in a different way and referred to as Poori Bhaji.

The dish is a type of potato gravy dishes that I generally make on Sundays. Not that I make poori each time. I additionally make phulka or dosa to associate with this dish.

Poori masala makes for a great breakfast or lunch or brunch. Once I took the pics, I had additionally made Aamras to associate with the poori. This mixture of aamras and any potato sabji with pooris is just too good.

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

Step-by-Step Information

The way to make Poori Masala

1. First rinse 2 giant sized potatoes (about 400 grams) in recent water a number of instances. Then Boil or steam the potatoes in a stovetop strain cooker or steamer or Immediate pot.

If strain cooking, then strain prepare dinner for five to six whistles on medium warmth including sufficient water masking the potatoes. They need to be softened and fork tender.

2. When the potatoes are nonetheless heat, peel and crumble them. You too can chop them and hold them apart. You need to be capable of get 2 cups of tightly packed crumbled potatoes.

3. Warmth 2 tablespoons of oil in a pan or kadai or wok. You should use any impartial flavored oil. Decrease the warmth and add 1 teaspoon mustard seeds. Crackle them.

4. Then add the next substances:

• 2 teaspoons chana dal (husked cut up bengal gram)
• 1 teaspoon cumin seeds
• 1 teaspoon urad dal (husked cut up black gram) – non-obligatory

5. Stir and saute until the lentils turn into golden. Be sure that the lentils turned golden however mustn’t get burnt. So stir usually on a low warmth.

6. Then add 2 teaspoons finely chopped ginger, 2 to three teaspoons chopped inexperienced chilies and 10 to 12 curry leaves.

You possibly can scale back the quantity of inexperienced chilies if you need. The chilies I used have been very gentle, so I added 2 of them.

7. Then add 8 to 10 cashews, which have been chopped. Be at liberty to skip cashews if in case you have nut allergy.

8. Stir after which add 1 cup tightly packed thinly sliced onions (1 giant onion, sliced). As an alternative of onions you possibly can add shallots or pearl onions.

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

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

10. Stir and blend very effectively. Saute the onions on low to medium low warmth stirring usually until they flip translucent.

11. Now add 2 teaspoons besan or gram flour.

12. Stir and blend the gram flour very effectively with the remainder of the substances.

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

Including tomato is non-obligatory and you’ll skip it. Stir and saute the tomatoes for two minutes.

14. Then add 1.25 to 1.5 cups water. You possibly can differ the quantity of water relying upon the consistency you favor. For a thicker consistency add much less water and for a barely thinner gravy consistency add a bit extra water.

15. Stir and blend very effectively.

16. Deliver this combination to a simmer with out a lid for about 4 to five minutes on low to medium warmth.

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

18. Cowl the pan with a lid and simmer the potato masala for 4 to five minutes on low to medium warmth.

The potato masala ought to thicken and have the best consistency that’s not too thick nor skinny. However in response to your preferences, you possibly can differ the consistency.

19. Season with salt as per style. Combine the salt with the remainder of the poori masala. You too can add a little bit of sugar if you need.

20. Lastly add 2 tablespoons of chopped coriander leaves. Stir very effectively and change off the warmth.

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.

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This Poori Masala submit from the archives (June 2015) has been republished and up to date on 3 October 2021.