Poori masala | Potato masala | How to make Poori masala recipe

Poori masala recipe with detailed pictures and video. Poori masala or poori bhaji or potato masala or aloo masala is the perfect combination for poori. Poori masala is prepared by cooking mashed potatoes with onion, besan, and spices.

Preparing poori masala in perfect restaurant style is very simple. This breakfast pair is quick and delicious to make and definitely, kids love this. My daughter is both poori and aloo lover and demands every week to make this combination. Poori masala is her first choice in restaurants too. Use fresh potatoes to prepare this masala and it tastes great when served hot.

Click here to see how to make poori: Poori recipe

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Poori masala | Potato masala | How to make Poori masala recipe

Sangskitchen

Poori masala or poori bhaji or potato masala or aloo masala is the perfect combination for poori. Poori masala is prepared by cooking mashed potatoes with onion, besan and spices. Poori masala, how to make Poori masala recipe with detailed pictures and video.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast, Main Course, Side Dish

Cuisine Indian

Servings 4

Calories 200 kcal

Ingredients

  

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Ingredients:

• 3 potatoes
• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp fennel seeds
• 1 tbsp gram dal
• 1 tsp split urad dal
• 1 big onion
• 4 green chillies
• Few curry leaves
• 1 tomato
• ¼ tsp turmeric powder
• ¼ tsp hing/asafoetida
• 1 tbsp besan/gram flour
• ½ tsp chilli powder
• 1 tsp salt
• 1 cup water
• Few coriander leaves

Instructions

 

Preparation:

• Boil potatoes to soft texture and mash them.
• Slice onion
• Rinse and slit green chillies.
• Wash and chop tomato.

Recipe to make poori masala:

• Heat oil in a kadai.
• Add mustard seeds and fennel seeds. Let them splutter.
• Add gram dal and split urad dal. Roast them to light brown stage.
• Now add sliced onions and curry leaves, saute with the temper. Fry the onions to transparent stage.
• Add slit green chillies. Stir well.
• Put chopped tomatoes and fry them until mushy.
• Put required salt.
• Add turmeric powder and hing.
• Mash boiled potatoes and add into the masala.
• Mix well such that potatoes absorb spices.
• Meanwhile make besan mix by adding some water without any lumps.
• Pour this mix into the masala and stir well.
• Add some water, mix with the masala.
• Close the lid and cook for five mins. In between open once and stir to avoid sticking at the bottom.
• Besan flour tends to increase in volume when cooked hence adjust water quantity accordingly.
• When the raw flavor of the besan is removed, masala blends well.
• Sprinkle some chopped coriander leaves. Poori masala is ready.
• Serve hot with pooris.

Notes

Tips/Notes:

1. Use fresh potatoes.
2. You can add carrots, beans, green peas of your choice. But tastes great exclusively with potatoes.
3. Use only recommended amount of besan flour. Too much of besan makes the masala very thick.

Nutrition

Calories: 200kcal

Keyword aloo masala, poori bhaji, Poori masala, potato masala, puri masala

Tried this recipe?Let us know how it was!

Preparation:

• Boil potatoes to soft texture and mash them.
• Slice onion
• Rinse and slit green chillies.
• Wash and chop tomato.

Recipe to make poori masala:

• Heat oil in a kadai.
• Add mustard seeds and fennel seeds. Let them splutter.
• Add gram dal and split urad dal. Roast them to light brown stage.

• Now add sliced onions and curry leaves, saute with the temper. Fry the onions to transparent stage.
• Add slit green chillies. Stir well.

• Put chopped tomatoes and fry them until mushy.
• Put required salt.
• Add turmeric powder and hing.

• Mash boiled potatoes and add into the masala.
• Mix well such that potatoes absorb spices.

• Meanwhile make besan mix by adding some water without any lumps.
• Pour this mix into the masala and stir well.
• Add chilli powder. This is optional, it’s just for taste.

• Add some water, mix with the masala.
• Close the lid and cook for five mins. In between open once and stir to avoid sticking at the bottom.
• Besan flour tends to increase in volume when cooked hence adjust water quantity accordingly.

• When the raw flavor of the besan is removed, masala blends well.
• Sprinkle some chopped coriander leaves. Poori masala is ready.

• Serve hot with pooris.

Tips/Notes:

1. Use fresh potatoes.
2. You can add carrots, beans, green peas of your choice. But tastes great exclusively with potatoes.
3. Use only recommended amount of besan flour. Too much of besan makes the masala very thick.