Poori Masala | Puri Curry (Lodge Fashion Recipe)

Potato curries and Poori are a well-liked mixture, on the subject of 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 lodge fashion model to make the potato curry or gravy loved with the Indian fried bread Poori. This can be a South Indian fashion recipe made with boiled potatoes, numerous 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 title 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 often known as ‘masala.’

This dish has its roots in South Indian delicacies, significantly 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 explicit 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 embrace tomatoes or not, whereas poori masala has a curry like consistency and often 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 components like mustard seeds, lentils, curry leaves, and so forth. that aren’t used within the North Indian variants.

Totally different areas in South India too have their very own variations of Puri Curry. For instance, in Karnataka, the masala would possibly embrace a novel mix of spices, whereas in Tamil Nadu, the flavors could 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 sizzling 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 have to 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 provide 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 another way and often known as Poori Bhaji.

Many households have their secret components or distinctive spice blends that they add to the masala to provide it a definite taste. It may very well be a pinch of a particular spice or a novel tempering approach that units their Poori Masala aside.

In current occasions, there was a pattern in direction of incorporating more healthy components into conventional dishes.

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

This dish of Poori Masala is a kind 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 approach of serving this Puri Curry is with Aamras, which makes for an excellent delectable meal.

Regional Variations

As I additionally talked about, the mixture of poori with a potato gravy could be very well-liked 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 couple of Indian states:

Step-by-Step Information

Easy methods to make Poori Masala

Prepare dinner Potatoes

1. First, rinse 2 massive potatoes (about 400 grams) in recent water a couple of occasions. Then, boil or steam the potatoes, including water as wanted, in a stovetop stress cooker or steamer or Immediate Pot.

If stress cooking, then stress prepare 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 may also chop them and preserve apart. It is best to be capable of 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 use any impartial flavored oil.

4. Then, add 2 teaspoons husked cut up Bengal gram (chana dal), 1 teaspoon cumin seeds and 1 teaspoon husked cut up black gram (urad dal), non-compulsory.

5. Stir and fry until the lentils develop 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 may scale back the amount of inexperienced chilies, if you need. 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, you probably have nut allergy.

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

As an alternative of onions, you’ll be able to 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’ll be able to 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 components.

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

Tomatoes give a light-weight tang to the dish. Including tomato is non-compulsory and you may skip it.

Make Poori Masala

14. Then, add 1.25 to 1.5 cups water.

You may differ 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 and not using 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 proper consistency that isn’t too thick, nor skinny. However based on your preferences, you’ll be able to differ the consistency.

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

You may also add a little bit of sugar, if you need.

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

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

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

Skilled Suggestions

1. Use starchy potatoes varieties like Russet or Yukon Gold. 
2. The potatoes will be steamed or boiled in a stovetop stress cooker, pan or Immediate Pot, including water as required. 
3. You may select to skip the gram flour (besan), should you would 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 will 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 Attempt!

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