Poori Masala | Puri Curry (Hotel Style)
Learn to make Hotel Style Poori Masala, a South Indian potato curry with onions, tomatoes and spices, perfect for serving with poori or dosa.
RUKAIYA KADIWAL 
Poori Masala is a South Indian potato curry served with deep fried bread, poori. It is made with boiled potatoes, onions, spices, herbs and often a small amount of gram flour. The curry has a soft, slightly thick consistency with mild and comforting flavors. It is commonly served for breakfast or brunch.
Poori Masala is a popular South Indian dish of crispy and soft Poori served with a mildly spiced potato curry. It is especially popular in Karnataka, Tamil Nadu, Andhra Pradesh and Kerala, where it is enjoyed as a breakfast, brunch or festive meal.
This Puri Curry is different from many other Indian potato curries and is traditionally served with poori in South India.
Do not confuse it with the Potato Masala made for Masala Dosa. The dosa potato masala is dry and may or may not include tomatoes, while Poori Masala recipe has a curry like consistency and usually includes tomatoes.
The curry also pairs well with Dosa, Poha Dosa, Rava Dosa and chapathi. It can be considered the South Indian counterpart of the North Indian Aloo Poori.
The tempering typically includes mustard seeds, lentils and curry leaves, ingredients that are generally not used in North Indian potato curries. Like many traditional dishes, Poori Masala also has regional variations across South India.
Poori Masala is equally popular as a street food, where it is often served with freshly fried pooris, Coconut Chutney and sometimes chopped onions.
To make this curry, first boil the potatoes, then peel and chop or crumble them. Sauté the spices, curry leaves, onions, ginger and green chilies.
Add gram flour, followed by tomatoes. Once the tomatoes soften, add water and the potatoes, then simmer until the curry thickens to the desired consistency.
My recipe includes plenty of onions and ginger. Gram flour (besan) gives the curry a smooth, creamy texture and also helps thicken the gravy along with the potatoes.
I often make this Poori Masala on Sundays. While it is traditionally served with poori, I also enjoy it with phulka, Idli or dosa. Another favorite combination is with Aamras, which makes a delicious meal.
Poori with potato curry is popular across India. While the poori remains much the same, the potato curry varies by region.
Some popular versions include Punjabi style Aloo Poori, Poori Bhaji from the Maharashtrian cuisine, Karnataka style Potato Sagu, Potato Kurma from the state of Tamil Nadu, Alur Dum from the cuisine of Bengal and UP style Aloo Rasedar.
Use starchy potatoes types like Russet or Yukon Gold. The potatoes can be steamed or boiled in a stovetop pressure cooker, pan or Instant Pot, adding water as required. You can choose to skip the gram flour (besan), if you do not have it or swap it with chickpea flour. Alter the consistency of the gravy a bit by making it thick or slightly thin, by adding less or more water. For a gluten free version, 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. Store any leftovers in the refrigerator for a day only. The leftover gravy can be reheated in a small frying pan or sauté pan, adding water as required, if in case the gravy has thickened.
Suggestion
How is Hotel Style Puri Curry different from homemade versions? Hotel Style Puri Curry tends to have a slightly richer flavor due to the use of more aromatic spices, cashews and a smooth, well balanced texture. It is also often garnished with fresh coriander leaves and has a vibrant yellow color from turmeric.
Can Poori Masala be stored and reheated? Yes, you can store Poori Masala in an airtight container in the refrigerator for up to 1 day. Reheat it in a pan with a splash of water to adjust the consistency.
Official Source: Vegrecipesofindia Indian Breakfast Recipes
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Ingredients
- 400 grams or 2 large potatoes or 2 cups tightly packed crumbled boiled potatoes
- 150 grams or 1 cup onions – thinly sliced
- 40 to 50 grams or ¼ cup tomatoes – chopped, optional
- 1 to 1.5 inches ginger or 2 teaspoons ginger – finely chopped
- 2 to 3 teaspoons green chilies – chopped, reduce the amount of green chilies for a less spicy curry
- 1 sprig curry leaves or 10 to 12 curry leaves
- 1 teaspoon mustard seeds
- 2 teaspoons chana dal (husked split bengal gram)
- 1 teaspoon urad dal (husked split black gram), optional
- 1 pinch asafoetida (hing
- ⅓ to ½ teaspoon turmeric powder
- 8 to 10 cashews – chopped
- 2 teaspoons besan (gram flour)
- 1.25 to 1.5 cups water or add as required
- 2 to 3 tablespoons coriander leaves – chopped (cilantro)
- 2 tablespoons oil
- ½ teaspoon sugar or add as required, optional
- salt as required
Nutritional Information
- Calories: 281kcal
- Carbohydrates: 38g
- Protein: 6g
- Fat: 12g
- Saturated fat: 1g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 9g
- Sodium: 507mg
- Potassium: 750mg
- Fiber: 7g
- Sugar: 6g
- Vitamin A: 269IU
- Vitamin B1 (Thiamine): 1mg
- Vitamin B2 (Riboflavin): 1mg
- Vitamin B3 (Niacin): 40mg
- Vitamin B6: 1mg
- Vitamin C: 102mg
- Vitamin E: 4mg
- Vitamin K: 7µg
- Calcium: 66mg
- Vitamin B9 (Folate): 442µg
- Iron: 3mg
- Magnesium: 63mg
- Phosphorus: 141mg
- Zinc: 1mg
Directions
Poori Masala Recipe (Step by Step South Indian Puri Curry)
Step 1: Cook the Potatoes
Rinse the potatoes very well in water. Boil or steam them in a pressure cooker or steamer or Instant Pot. If pressure cooking, then pressure cook for 5 to 6 whistles on medium heat with water completely covering the potatoes.
Step 2: Cool the Potatoes
Cook potatoes until they are softened and fork tender. Drain the water and set aside the potatoes to cool.
Step 3: Peel and Crumble the Potatoes
When the potatoes are still warm, peel and crumble them. You can also chop them and keep aside.
Step 4: Prepare the Vegetables and Spices
Peel, rinse and thinly slice the onions. Also chop the tomatoes, ginger, green chilies and coriander leaves. Rinse and dry the curry leaves in a kitchen towel. Chop the cashews.
Step 5: Crackle the Mustard Seeds
Heat oil in a pan or kadai (wok). Lower the heat and add mustard seeds. Crackle them.
Step 6: Add the Lentils
Then add the chana dal, cumin seeds and urad dal (optional).
Step 7: Fry the Lentils
Stir and fry till the dals or lentils become golden ensuring that they do not burn.
Step 8: Add Ginger, Green Chilies and Curry Leaves
Add finely chopped ginger, chopped green chilies and curry leaves. Stir and mix well.
Step 9: Add the Cashews
Then add the cashews, which have been chopped. Mix again.
Step 10: Add the Onions
Add the thinly sliced onions.
Step 11: Add Asafoetida and Turmeric
Add a pinch of asafoetida and turmeric powder.
Step 12: Sauté the Onions
Stir and mix again very well and sauté the onions till they become translucent and are softened.
Step 13: Add the Gram Flour
Now add the besan or gram flour. Mix the besan thoroughly with the rest of the ingredients.
Step 14: Add the Tomatoes
Add chopped tomatoes. Stir and sauté the tomatoes for 2 minutes. Adding tomatoes are optional and you can skip it.
Step 15: Add Water
Then add water. Mix very well.
Step 16: Simmer the Mixture
Bring this mixture to a simmer. About 4 to 5 minutes on a medium low to medium heat.
Step 17: Add the Potatoes
Now add the crumbled or chopped potatoes and stir very well.
Step 18: Simmer the Poori Masala
Cover and simmer the potato gravy for 4 to 5 minutes on a low to medium heat. The gravy should thicken and have a right consistency which is not too thick nor thin.
Step 19: Season with Salt
Season with salt as per taste. Mix the salt with the rest of the potato gravy. You can also add a bit of sugar if you want.
Step 20: Add Coriander Leaves
Lastly add the chopped coriander leaves. Stir very well and switch off the heat.
Step 21: Serve the Poori Masala
Serve Poori Masala or Puri Curry with poori or chapati or dosa.
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