Poori Masala is a South Indian Potato Masala for Poori, almost found in all top restaurants. In Tamil, we call it as Poori Kizhangu (பூரி கிழங்கு). This masala is made with crumbled boiled potato, along with mild and flavourful gravy. This is usually had as a breakfast and it is heavy and filling.
Usually, my daughter likes Chana Masala for Poori. I rarely make this Potato Masala. But my hubby likes it to have it along dosa as Masala Dosa. Yes, you can have this masala with Poori, Roti, and Dosa. You can even stuff it in Idli. Either you can make this simple recipe as specified or even you can add besan powder mixed in water at the last. Generally, besan is used to increase the bulk. It also gives a silky texture. If you add besan then it can’t be had as a masala dosa. Let us now see how to prepare this recipe without adding besan powder.
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- 3 Potatoes medium size
- 2 Onions
- 1 Tomato small size
- 1/4 tsp Turmeric powder
- 4-5 Green chillies
- 1 strand Curry leaves
- 2 Garlic pod
- 1 inch Ginger
- 1 tbsp Coriander leaves finely chopped
- 1 tsp Mustard /kadugu
- 2 tbsp oil
- salt to taste
- Keep all the ingredients ready. Pressure cook potato to 3 whistles. Peel the skin and roughly mash and set aside. Roughly chop onions or can you can chop length wise. Finely chop tomato, ginger, and garlic. Heat a Kadai, add oil and bring to medium heat. Add mustard seed and let it crackle.
- Then add curry leaves, onion, ginger, and garlic. Saute till onion becomes translucent. Now add tomato and saute till it becomes mushy. Then and turmeric powder and give a quick stir.
- Now add a cup of water and bring it to a boil. Then add mashed potato, required salt, mix it thoroughly and cook for 5 minutes. Garnish with coriander leaves. Poori Masala is ready.
- Boil potato to 2-3 whistles only.
- Roughly mash the potatoes using a hand. Don't make it to a fine paste. You should get the potato chunks while having with Poori.
- If you want more spicy add more green chilies.
- Don't skip chopped garlic and ginger. It gives a unique taste to the masala.
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