• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Edible Garden

  • Popular Categories
    • Dal Recipes
    • Chicken Recipes
    • Egg Recipes
    • Indo-Chinese Recipes
    • Mushroom Recipes
  • Kerala Recipes
  • Chocolate
  • About
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
You are here: Home / Breakfast / Poori Masala Recipe-Potato (Aloo) Masala For Poori Recipe

Poori Masala Recipe-Potato (Aloo) Masala For Poori Recipe

November 24, 2015 14 Comments

Poori Masala was rarely made at my amma’s place because at any point in time, we needed to make breakfast for at least 5 people and what do you do with all that oil after frying the poori? Well, this was the story when we were growing up but now, amma makes poori masala at least once during our trips back home. Ah, the joys of growing up.

I remember how in school we’d have cooking and baking classes and during summer we would be given summer holiday homework. During the summer vacation before 5th std, we were asked to learn how to make poori masala. I remember learning this from amma back then!

Potato Masala Recipe - Aloo Masala for Poori

Eons ago, I shared the recipe for how to make poori at home. It’s actually quite simple and hard to get wrong since anything deep fried like poori generally tastes good. During my last trip home, I realised amma makes the potato masala for poori a bit differently than I do and her potato masala tastes immensely better. The single reason for that seemed to be the equal amount of potatoes and onions she used in the potato masala. So I had to take pictures and share her recipe with you. I mean, that’s what any self-respecting food blogger would do, right?

Note that the potato masala we make for pooris (also tastes great with chapatis and rotis, btw) is a bit different and milder than the potato masala for rice. The former kind is also much easier to prepare and tastes great with minimum effort, so it’s totally my kind of recipe.

Potato Masala Recipe - Aloo Masala for Poori

Potato Masala for Poori (Poori Masala Recipe)

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves 4 as side dish for poori
Recipe source: Amma

Ingredients:
2 potatoes, boiled until soft,cooled, and peeled
2 large onions, sliced
3-4 green chillies, slit lengthwise
1 tbsp of oil
1/4 tsp of mustard seeds
1/2 tsp of roasted and powdered cumin (jeera)
1/2 tsp of minced, fresh ginger
1 small bunch of fresh coriander leaves, chopped
A pinch of sugar (optional)
1 tsp of chana dal or split urad dal (kadala paruppu or ulutham paruppu)
1/4 tsp of turmeric powder

How to make Potato Masala for Poori:

1. Roughly mash the boiled and peeled potatoes and set aside.

2. Heat the oil and add the mustard seeds. When they begin to pop, add the chana dal or urad dal and fry until golden. When it turns golden, add the green chillies and sliced onions. Saute until the onions turn a light golden brown (about 3-4 mins).

3. Add the ginger and fry for a few more seconds until fragrant. Then add the turmeric powder, roasted jeera and mashed potatoes.

4. Mix well and add 1/2 cup water along with salt and sugar (if using). Mix well and continue to mash the potatoes with your ladle. You need to retain some pieces but mashing it up will release more gravy to your potato masala.

5. If the potato masala is too thick at this stage, you can add more water and bring to boil. If it’s too thin, don’t worry too much, the potato masala thickens as it sits. Garnish with the coriander leaves and remove from fire.

Hot and fresh potato masala is now ready for your pooris!

Notes:

– Amma usually doesn’t add curry leaves to potato masala meant for pooris because it changes the flavour a bit. It’s entirely up to you though.

– You can add some boiled fresh green peas to your poori masala if you prefer.

– If you want a bit of sourness for the gravy, add 1 chopped tomato after cooking the onions or squeeze some lemon juice at the end. I personally prefer potato masala without these ingredients.

Share This Recipe
  • Facebook0
  • WhatsApp
  • Pinterest0
  • Twitter
  • Google+0
  • Email
  • Print
0

By nags Filed Under: Breakfast, Gravy Vegetarian Side Dishes, Potato (Aloo) Recipes, Uncategorized

logo
Food Advertising by

Subscribe

for your weekly recipe fix.

Previous Post: « Eggless Steamed Chocolate Cake, No-Oven No-Bake
Next Post: Vegetable Fried Rice Recipe-Indian-Chinese Veg Fried Rice Recipe »

Reader Interactions

Comments

  1. Shreeja

    October 23, 2019 at 5:49 pm

    Nice recipe. I have tried your recipe yesterday and my husband loved it. Thank you, keep sharing wonderful recipes.

    Reply
  2. maybeinmadras

    February 26, 2013 at 3:02 am

    I just made this! It came out good and tastes exactly like my moms poori masala!

    Reply
  3. maybeinmadras

    February 26, 2013 at 3:01 am

    I just made this! It came out good and tastes exactly like my moms poori masala!

    Reply
  4. manjooo

    January 14, 2013 at 7:09 pm

    all time fav 🙂

    Reply
  5. aromaticencounters

    January 14, 2013 at 12:12 pm

    very very tempting , provoking me to dig into pooris and aloo sabjee now, in this winter…

    -Rashmi

    Reply
  6. Jeyashrisuresh

    January 14, 2013 at 3:02 am

    This is totally tempting me nags! Wonderful recipe

    Reply
  7. Siri

    January 12, 2013 at 5:08 pm

    This combination is like the "King of Breakfast". next time I make this bhaji, I will remember the tip to use equal amount of onions and potatoes. When did you change the blog template? Looks very neat. 🙂

    Siri

    Reply
  8. vidyasanjiv

    January 12, 2013 at 1:26 pm

    Please let us know when 2 use the roasted jeera powder,which u have in the ingredient list.Thanks

    Reply
  9. APARNARAJESHKUMAR

    January 12, 2013 at 4:30 am

    OMG what a combo! the Best ever ! i generally add some red chilly powder for spicy taste though adding green chilly

    Reply
  10. divya

    January 12, 2013 at 12:46 am

    Yum. yum. yum…. Drooling here

    Reply
  11. Charul @ Tadka Masala

    January 12, 2013 at 6:40 am

    Ur pics made me hungry and craving for poori. Love them absolutely. Hot pooris and mango pickle.. yummiest thing ever!

    Reply
  12. Sanjeeta kk

    January 11, 2013 at 6:07 pm

    Even I remember learning to make chapattis at early age..but now I am over protective about my children and don't allow them to go near the stove..I need a brain wash…might as well see Poori masala on breakfast table from my kids this weekend 🙂

    Reply
  13. himabindu

    January 11, 2013 at 4:17 pm

    For us potato masala began with onion and potato pressure cooking together. Mom adds besan mixed in water as well. Try it if you get a chance 🙂

    Reply
    • Nagalakshmi V

      January 12, 2013 at 12:55 am

      i have seen the besan mixture being added to poori masala too but somehow don't prefer that. i feel like the gravy thickens with the potato itself and doesn't need besan. that's just a personal choice though 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

ADS

logo
Food Advertising by

Popular Recipes

Instant Oats Idli Recipe with Rava, Step by Step
Kerala plum cake recipe
Butter Chicken Recipe, Indian Butter Chicken Masala Recipe
dosa recipe-how to make dosa
pressure cooker eggless sponge cake recipe (no oven cake)
vegetable pulao recipe
Eggless No-Bake Mango Cheesecake Recipe Step by Step
garlic pull-apart rolls recipe, eggless
paneer butter masala recipe restaurant style

Browse Older Recipes

Translate

Copyright © 2022