Poori Masala Recipe
A Delicious Curry For Poori

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Poori Masala Recipe

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Ingredients

Adjust Servings:
4 count (Medium size) Potato
1 tsp Mustard seeds
1 tsp Urad dal / black gram
2 tsp Chana dal / split chick peas
½ tsp Cumin seeds
½ tsp Fennel seeds
1 pinch Hing powder / asafoetida
1 strand Curry leaves
1 count Green chili
1 count Red chili
1 tbsp Garlic, crushed
½ cup Onions, thinly sliced
¼ tsp Turmeric powder
1 tbsp Dalia split / Split roasted chick peas
1¼ cup Water
1 tbsp Shredded coconut
2 tbsp Coriander leaves, chopped
½ tsp Salt
3 tsp Oil

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Features:
    Cuisine:
    • 25 mins
    • Serves 4
    • Easy

    Ingredients

    Directions

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    What is it?

    Poori masala is one of the standard breakfast that it is made in Indian restaurants and home kitchen. Here I’m talking about the potato masala that is exclusively made for poori which is deep fried in oil (Think of like Indian flat bread in US).  I can’t think of other alternative for poori as when I think of or make an order of poori, this yellowish potato masala curry comes into my mind and can start feeling the taste of it based on past experiences. I have even tried other dishes but can say this is my default dish I always wanted to have. I don’t need of  too many vegetables to make this poori masala recipe, just potatoes are the hero of this one. A potato is gluten free vegetable it is absolutely loved by many as the variations or dishes made from this one vegetable is enormous like fried potato, boiled sweet potatoes, potato fries and the list goes on. Making of this curry is very easy and can be under 30 mins.

    Poori Masala Recipe

    What is tastes like?

    Feels like creamy touch of soggy potato with little crunchy onions.

    The taste is unique that goes very well with only poori and the feel of eating this curry feels like creamy potato with fine onion crunchiness. There is a mild aroma of fennel seeds makes it to consume more. The left over of this potato masala can be used for next day’s masala dosa though there is slight variation and thickness of curry differs. This poori masala recipe doesn’t deviate from restaurant’s style as semi gravy topped on poori makes it a yummy breakfast. If one has never tried or have a mindset that it is a difficult process, the truth is it is not. I have detailed the recipe down and try this one and you feel like something has been accomplished yet you will be appreciated for your delicious making.

    Goes well with?

    Poori, Dosa

    I can not stress enough that poori is main factor for this yellow potato curry and left over can be used for dosa. Unlike other dishes that can be related to several  combinations, this poori masala recipe is born for poori itself. Just be in alert when this recipe is meant to be little thick gravy type coconut paste is added along with other ingredients to make it consistency. But if you feel like wanting it more liquid type add less of coconut paste but I do recommend try as like mentioned in recipe making section then go for your choice of gravy thickness. One important hint I would say is go for this dish often during breakfast not for dinner as poori is made from deep fried of oil which will not make it easy to digest and may feel less comfort during sleep.

    Upon reading this recipe if you have enjoyed it, try it, taste it and comment below. Love to hear from you.

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    Steps

    1
    Done

    First cook the potatoes in a pressure cooker for up to 5 whistles. Peel of the skin and keep aside

    2
    Done

    Take a pan, heat 3 tsp of oil, mustard seeds, urad dal / black gram, chana dal / spit chick peas, cumin seeds, curry leaves, red chili. Let it crackle.

    3
    Done

    Then add the crushed garlic and saute until it turns golden brown followed by chopped onions and salt to it. Cook until it turns soft and translucent.

    4
    Done

    Now add turmeric powder and saute well.

    5
    Done

    Further add the cooked potato and green chili. Mix well.

    6
    Done

    Followed by adding water to it. Let it boil for sometimes.

    7
    Done

    For making a coconut paste for thick consistency, add shredded coconut, split chick peas / dalia plit and fennel seeds in a mixie blender to make a smooth paste.

    8
    Done

    Now add the prepared coconut mixture and water to the potato masala, mix well and saute for 2 minutes.

    9
    Done

    Cook and cover with a lid for 10 minutes until the coconut mixture is cooked well.

    10
    Done

    After 10 minutes potato masala will thicken and adjust the consistency as required.

    11
    Done

    Finally garnish with chopped coriander leaves and serve hot with poori.

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