Poori Masala | Puri Curry (Resort Type Recipe)

Potato curries and Poori are a well-liked mixture, relating to breakfast or brunch meals in Indian delicacies. This pair has numerous regional variations too. One such variant is the Poori Masala or Puri Curry. My recipe is a scrumptious resort model model to make the potato curry or gravy loved with the Indian fried bread Poori. It is a South Indian model recipe made with boiled potatoes, a number of onions, spices, lentils and herbs. Make this flavorful and attractive dish for a comforting weekend breakfast at your private home.

About Poori Masala

Poori Masala, because the identify suggests, is a well known dish from South India that consists of deep-fried bread known as ‘poori’ served with a flavorful, creamy and attractive potato curry referred to as ‘masala.’

This dish has its roots in South Indian delicacies, notably in states like Karnataka, Tamil Nadu, Andhra Pradesh and Kerala. It’s a conventional breakfast or brunch mixture; is taken into account a festive deal with and is commonly a part of celebratory feasts.

There are various potato-based curries made within the huge Indian delicacies. Like I stated, this specific Puri Curry recipe is a particular and distinctive potato gravy that’s principally served with pooris within the meals tradition of South India.

Additionally don’t confuse it with the Potato Masala that’s made for dosa. The dosa potato masala is dry, might embody tomatoes or not, whereas poori masala has a curry like consistency and normally has tomatoes added to it.

Nonetheless, the style of the gravy is so good that it additionally pairs enormously with Dosa, Poha Dosa, Rava Dosa and even chapati.

Right here, this South Indian Poori Masala can simply be thought of as a novel variant of the North Indian Aloo Puri.

Usually, this recipe has substances like mustard seeds, lentils, curry leaves, and many others. that aren’t used within the North Indian variants.

Completely different areas in South India too have their very own variations of Puri Curry. For instance, in Karnataka, the masala would possibly embody a novel mix of spices, whereas in Tamil Nadu, the flavors is likely to be influenced by the native culinary traditions.

Along with being a do-it-yourself dish, Poori Masala can also be a well-liked avenue meals dish. Road distributors usually serve freshly fried pooris with piping scorching potato masala, attracting locals and vacationers alike. Some chopped onions and coconut chutney may also be served together with this dish.

How Is It Made

To make this scrumptious Poori Masala, you will want to boil the potatoes first. Peel and chop or crumble them. Sauté the spices, onions, curry leaves, ginger, inexperienced chillies, first.

Add gram flour and sauté additional. Add tomatoes and when they’re softened, add water and the chopped boiled potatoes. Simmer till you get the specified consistency.

My recipe of Puri Curry additionally consists of loads of onions and ginger. To offer a smoothness and creaminess to the gravy, some gram flour (besan) can also be added. It additionally helps in thickening the curry along with the potatoes.

Even within the numerous South Indian states and areas, this dish has some variations. Within the state of Maharashtra, it’s once more made very in a different way and referred to as Poori Bhaji.

Many households have their secret substances or distinctive spice blends that they add to the masala to present it a definite taste. It could possibly be a pinch of a particular spice or a novel tempering approach that units their Poori Masala aside.

In latest instances, there was a pattern in direction of incorporating more healthy substances into conventional dishes.

Thus, some variations of Puri Curry would possibly embody the usage of candy potatoes, carrots, beans, inexperienced peas, cauliflower or different greens so as to add dietary worth.

This dish of Poori Masala is a type of curried potato dishes that I generally make on Sundays. Not that I make pooris each time with the masala.

Usually, I additionally make phulka or dosa to go together with the potato masala. One other favourite method of serving this Puri Curry is with Aamras, which makes for an excellent delectable meal.

Regional Variations

As I additionally talked about, the mix of poori with a potato gravy could be very in style throughout India. Whereas the poori recipe stays the identical, the potato gravy takes on totally different flavors as per the totally different areas.

Some extra potato based mostly curry variations served with poori or fried bread, made throughout a number of Indian states:

Step-by-Step Information

make Poori Masala

Prepare dinner Potatoes

1. First, rinse 2 massive potatoes (about 400 grams) in contemporary water a number of instances. Then, boil or steam the potatoes, including water as wanted, in a stovetop strain cooker or steamer or On the spot Pot.

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

2. When the potatoes are nonetheless heat, peel and crumble them. You can even chop them and maintain apart. You must have the ability to get 2 cups of tightly packed crumbled potatoes.

Sauté Spices & Onions

3. Warmth 2 tablespoons oil in a pan, kadai or wok. Decrease the warmth and add 1 teaspoon mustard seeds. Crackle them.

You should utilize any impartial flavored oil.

4. Then, add 2 teaspoons husked break up Bengal gram (chana dal), 1 teaspoon cumin seeds and 1 teaspoon husked break up black gram (urad dal), elective.

5. Stir and fry until the lentils change into golden. Be sure that the lentils flip golden however not get burnt. So, stir usually on low warmth.

6. Add 2 teaspoons finely chopped ginger, 2 to three teaspoons chopped inexperienced chilies and 10 to 12 curry leaves. Stir and blend properly.

You’ll be able to scale back the amount of inexperienced chilies, if you’d like. The chilies I used have been very delicate, so I added 2 of them.

7. Then, add 8 to 10 chopped cashews.

Be at liberty to skip cashews, when you have nut allergy.

8. Stir and add 1 cup tightly packed thinly sliced onions (1 massive onion, sliced).

As a substitute of onions, you may 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 may skip asafoetida and serve this Poori Curry with dosa, roti or poori constituted of gluten-free flours or millet flours.

10. Stir and blend once more very properly. Sauté the onions on low to medium-low warmth, stirring usually, till they flip translucent and are softened.

11. Now, add 2 teaspoons gram flour (besan).

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

13. Add ¼ cup chopped tomatoes (1 small tomato, chopped). Stir and sauté the tomatoes for two minutes.

Tomatoes give a lightweight tang to the dish. Including tomato is elective and you may skip it.

Make Poori Masala

14. Then, add 1.25 to 1.5 cups water.

You’ll be able to range the amount of water relying upon the consistency you like. For a thicker consistency, add much less water and for a barely thinner gravy consistency, add a bit extra water.

15. Stir and blend totally

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

17. Now, add the crumbled or chopped potatoes and combine very properly.

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

The curry will thicken and have the best consistency that’s not too thick, nor skinny. However based on your preferences, you may range the consistency.

19. Season with salt as per style. Combine the salt with the remainder of the Poori Curry.

You can even add a little bit of sugar, if you’d like.

20. Lastly, add 2 to three tablespoons chopped coriander leaves. Combine very properly and switch off the warmth.

21. Serve South Indian model Poori Masala with poori, chapati, dosa or paratha.

It makes for a filling and comforting meal for breakfast or lunch.

Knowledgeable Ideas

1. Use starchy potatoes sorts like Russet or Yukon Gold. 
2. The potatoes may be steamed or boiled in a stovetop strain cooker, pan or On the spot Pot, including water as required. 
3. You’ll be able to select to skip the gram flour (besan), in case you should not have it or swap it with chickpea flour.
4. Alter the consistency of the gravy a bit by making it thick or barely skinny, by including much less or extra water.
5. For a gluten free model, skip asafoetida. And to make a gluten-free meal, serve the potato gravy with dosa or puri/roti made with gluten free flours or millet flours. 
6. Retailer any leftovers within the fridge for a day solely. The leftover gravy may be reheated in a small frying pan or sauté pan, including water as required, if in case the gravy has thickened. 

FAQs

Extra South Indian Potato Recipes To Strive!

Please remember to charge the recipe within the recipe card or go away a remark beneath when you have made it. For extra vegetarian inspirations, Signal Up for my emails or comply with me on Instagram, Youtube, Fb, Pinterest or Twitter.

This Poori Masala recipe from the archives was first revealed in June 2015. It has been up to date and republished on November 2024.