Potato curries and Poori are a preferred mixture, in terms of breakfast or brunch meals in Indian delicacies. This pair has varied regional variations too. One such variant is the Poori Masala or Puri Curry. My recipe is a scrumptious resort type model to make the potato curry or gravy loved with the Indian fried bread Poori. It is a South Indian type recipe made with boiled potatoes, a number of onions, spices, lentils and herbs. Make this flavorful and engaging dish for a comforting weekend breakfast at your own home.
About Poori Masala
Poori Masala, because the title suggests, is a well known dish from South India that consists of deep-fried bread referred to as ‘poori’ served with a flavorful, creamy and engaging 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 numerous 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, could embrace 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 vastly 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 elements like mustard seeds, lentils, curry leaves, and so forth. 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 may embrace a novel mix of spices, whereas in Tamil Nadu, the flavors could be influenced by the native culinary traditions.
Along with being a selfmade dish, Poori Masala can also be a preferred 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 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 contains loads of onions and ginger. To present 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 varied 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 elements or distinctive spice blends that they add to the masala to offer 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 latest occasions, there was a development in the direction of incorporating more healthy elements into conventional dishes.
Thus, some variations of Puri Curry may embrace 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 kind of curried potato dishes that I typically make on Sundays. Not that I make pooris each time with the masala.
Usually, I additionally make phulka or dosa to associate 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 common throughout India. Whereas the poori recipe stays the identical, the potato gravy takes on completely different flavors as per the completely different areas.
Some extra potato based mostly curry variations served with poori or fried bread, made throughout just a few Indian states:
Step-by-Step Information
Find out how to make Poori Masala
Prepare dinner Potatoes
1. First, rinse 2 giant potatoes (about 400 grams) in recent water just a few occasions. Then, boil or steam the potatoes, including water as wanted, in a stovetop stress cooker or steamer or On the spot Pot.
If stress cooking, then stress cook dinner on medium warmth for five to six whistles, including sufficient water masking the potatoes. They need to be softened and fork tender.
2. When the potatoes are nonetheless heat, peel and crumble them. It’s also possible to chop them and preserve 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 use 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), 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’ll be able to cut back the amount of inexperienced chilies, if you’d like. The chilies I used had been very delicate, so I added 2 of them.
7. Then, add 8 to 10 chopped cashews.
Be at liberty to skip cashews, if in case you have nut allergy.
8. Stir and add 1 cup tightly packed thinly sliced onions (1 giant onion, sliced).
As a substitute of onions, you possibly can 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 possibly can skip asafoetida and serve this Poori Curry with dosa, roti or poori produced from 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 elements.
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 non-compulsory and you’ll 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 favor. For a thicker consistency, add much less water and for a barely thinner gravy consistency, add a bit extra water.
15. Stir and blend completely
16. Carry this combination to a simmer with no 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 fitting consistency that’s not too thick, nor skinny. However in line with your preferences, you possibly can range the consistency.
19. Season with salt as per style. Combine the salt with the remainder of the Poori Curry.
It’s also possible to 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 type Poori Masala with poori, chapati, dosa or paratha.
It makes for a filling and comforting meal for breakfast or lunch.
Knowledgeable Suggestions
- Use starchy potatoes sorts like Russet or Yukon Gold.
- The potatoes could be steamed or boiled in a stovetop stress cooker, pan or On the spot Pot, including water as required.
- You’ll be able to select to skip the gram flour (besan), if you happen to shouldn’t have it or swap it with chickpea flour.
- Alter the consistency of the gravy a bit by making it thick or barely skinny, by including much less or extra water.
- 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.
- Retailer any leftovers within the fridge for a day solely. The leftover gravy could be reheated in a small frying pan or sauté pan, including water as required, if in case the gravy has thickened.
FAQs
Poori Masala is a well-liked South Indian breakfast dish the place deep-fried puffed bread (poori) is served with a spiced potato curry. The curry is commonly mildly spiced and flavored with turmeric, inexperienced chilies, ginger, and curry leaves, making it a flavorful but comforting accompaniment.
Resort Fashion Puri Curry tends to have a barely richer taste as a consequence of the usage of extra fragrant spices, cashews and a clean, well-balanced texture. It’s also usually garnished with recent coriander leaves and has a vibrant yellow shade from turmeric.
Sure, you possibly can retailer Poori Masala in an hermetic container within the fridge for as much as 1 day. Reheat it in a pan with a splash of water to regulate the consistency.
Extra South Indian Potato Recipes To Attempt!
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Poori Masala | Resort Fashion Puri Curry Recipe
This South Indian Poori masala or Puri Curry is made with boiled potatoes, aromatics, herbs, lentils and spices. Make this flavorful and engaging potato gravy for a comforting breakfast. Finest paired with poori and likewise pairs properly with dosa or chapati.
Prep Time 20 minutes
Prepare dinner Time 20 minutes
Whole Time 40 minutes
Forestall your display screen from going darkish whereas making the recipe
Preparation
Rinse the potatoes very properly in water Boil or steam them in a stress cooker or steamer or On the spot Pot. If stress cooking, then stress cook dinner for five to six whistles on medium warmth with water fully masking the potatoes.
Prepare dinner potatoes till they’re softened and fork tender. Drain the water and put aside the potatoes to chill.
When the potatoes are nonetheless heat, peel and crumble them. It’s also possible to chop them and preserve apart.
Peel, rinse and thinly slice the onions. Additionally chop the tomatoes, ginger, inexperienced chilies and coriander leaves. Rinse and dry the curry leaves in a kitchen towel. Chop the cashews.
Sautéing spices, onions and tomatoes
Warmth in a pan or kadai (wok). Decrease the warmth and add mustard seeds. Crackle them.
Then add the chana dal, cumin seeds and urad dal (non-compulsory).
Stir and fry until the dals or lentils develop into golden making certain that they don’t burn.
Add finely chopped ginger, chopped inexperienced chilies and curry leaves. Stir and blend properly.
Then add the cashews, which have been chopped. Combine once more.
Add the thinly sliced onions.
Add a pinch of asafoetida and turmeric powder.
Stir and blend once more very properly and sauté the onions until they develop into translucent and are softened.
Now add the besan or gram flour. Combine the besan completely with the remainder of the elements.
- Add chopped tomatoes. Stir and sauté the tomatoes for two minutes.Including tomatoes are non-compulsory and you’ll skip it.
Making Poori Masala
Then add water. Combine very properly.
Carry this combination to a simmer. About 4 to five minutes on a medium-low to medium warmth.
Now add the crumbled or chopped potatoes and stir very properly.
Cowl and simmer the potato gravy for 4 to five minutes on a low to medium warmth. The gravy ought to thicken and have a proper consistency which isn’t too thick nor skinny.
Season with salt as per style. Combine the salt with the remainder of the potato gravy. It’s also possible to add a little bit of sugar if you’d like.
Lastly add the chopped coriander leaves. Stir very properly and swap off the warmth.
Serve Poori Masala or Puri Curry with poori or chapati or dosa.
Diet Information
Poori Masala | Resort Fashion Puri Curry Recipe
Quantity Per Serving
Energy 281 Energy from Fats 108
% Day by day Worth*
Fats 12g18%
Saturated Fats 1g6%
Polyunsaturated Fats 1g
Monounsaturated Fats 9g
Sodium 507mg22%
Potassium 750mg21%
Carbohydrates 38g13%
Fiber 7g29%
Sugar 6g7%
Protein 6g12%
Vitamin A 269IU5%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 40mg200%
Vitamin B6 1mg50%
Vitamin C 102mg124%
Vitamin E 4mg27%
Vitamin Ok 7µg7%
Calcium 66mg7%
Vitamin B9 (Folate) 442µg111%
Iron 3mg17%
Magnesium 63mg16%
Phosphorus 141mg14%
Zinc 1mg7%
* % Day by day Values are based mostly on a 2000 calorie weight loss program.
This Poori Masala recipe from the archives was first revealed in June 2015. It has been up to date and republished on November 2024.
